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Creamy 30-Minute One-Pot Tomato Tortellini Soup

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A quick and easy creamy tomato tortellini soup made in one pot, perfect for cozy dinners and busy nights. This comforting soup combines a rich tomato broth with cheesy tortellini for a satisfying meal ready in under 30 minutes.

Ingredients

Scale
  • 9 oz (250 g) cheese tortellini (fresh or frozen)
  • 14.5 oz (400 g) canned diced tomatoes
  • 4 cups (960 ml) vegetable or chicken broth
  • 1/2 cup (120 ml) heavy cream (or half-and-half or coconut milk for dairy-free)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • A handful fresh basil leaves, chopped

Instructions

  1. Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat until shimmering, about 1 minute.
  2. Add the finely chopped onion and cook for 3-4 minutes until translucent and soft. Add minced garlic and cook for another 30 seconds until fragrant, stirring to avoid burning.
  3. Pour in the canned diced tomatoes with their juices. Stir in 1 teaspoon Italian seasoning and red pepper flakes if using. Simmer gently for about 5 minutes to marry the flavors.
  4. Add 4 cups of vegetable or chicken broth and bring the mixture to a boil. Reduce heat to maintain a gentle simmer.
  5. Add the cheese tortellini directly into the simmering soup. Stir gently to prevent sticking and cook according to package instructions (3-5 minutes for fresh, 6-8 minutes for frozen) until tender but holding shape.
  6. Lower heat to medium-low and stir in 1/2 cup heavy cream. Heat through for 2 minutes without boiling to prevent curdling.
  7. Season with salt and freshly ground black pepper gradually, tasting as you go.
  8. Just before serving, stir in a handful of chopped fresh basil leaves for brightness and color.

Notes

If the soup feels too thick after adding cream, loosen it with a splash more broth or water. Stir tortellini gently to prevent tearing. Avoid boiling after adding cream to prevent curdling. Fresh basil added at the end keeps flavor bright. For gluten-free, substitute tortellini with gluten-free pasta or gnocchi. Leftovers keep well refrigerated for up to 3 days; reheat gently with added broth if needed. Freezing is not recommended due to cream and pasta texture changes.

Nutrition

Keywords: tomato tortellini soup, creamy soup, one-pot soup, quick dinner, easy soup, comfort food, cheesy tortellini, 30-minute recipe

Find it online: https://prismtaste.com/creamy-30-minute-one-pot-tomato-tortellini-soup-recipe-easy-and-delicious/