Description
This comforting Tomato Basil Tortellini Soup combines the rich flavors of San Marzano tomatoes, aromatic garlic, and herbs with tender fresh cheese tortellini. A simple, hearty soup perfect for a quick lunch or cozy dinner, garnished with parmesan cheese and fresh basil for an extra burst of flavor.
Ingredients
Scale
Sauce and Broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 24 oz diced San Marzano tomatoes
- 4 cups chicken broth or vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt & pepper to taste
Pasta and Garnish
- 10 oz fresh cheese tortellini
- Parmesan cheese, for garnish (optional)
- Fresh basil leaves, for garnish (optional)
Instructions
- Sauté the garlic: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to brown the garlic to prevent bitterness.
- Add liquids and seasonings: Pour in the diced San Marzano tomatoes with their juices and 4 cups of chicken or vegetable broth. Stir in 1 teaspoon sugar, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1 bay leaf. Season with salt and pepper to taste.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20-30 minutes to develop deep, balanced flavors. Taste and adjust seasoning as needed.
- Cook the tortellini: About 5 minutes before serving, add the fresh cheese tortellini to the simmering soup. Stir occasionally and cook until the tortellini puff up, become soft, and float to the surface, indicating they are done.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and fresh basil leaves if desired for an added burst of flavor and color.
Notes
- Use fresh cheese tortellini for best texture; frozen can also be used but may require a slight adjustment in cooking time.
- San Marzano tomatoes give a sweeter, richer flavor, but any good quality diced tomatoes will work.
- Adjust the broth type to your preference or dietary needs—vegetable broth keeps it vegetarian.
- For a creamier version, stir in a splash of heavy cream or coconut milk at the end of cooking.
- This soup stores well and can be refrigerated for up to 3 days; reheat gently to avoid breaking down the tortellini.
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 15 mg
