Tomato Tortellini Soup Recipe
Servings: 8
Total Time: 40 minutes
Ingredients:
-
1 medium onion, diced
-
3 garlic cloves, minced
-
1 teaspoon olive oil
-
1 rosemary sprig, chopped
-
28 oz can diced tomatoes
-
15 oz can tomato sauce
-
½ teaspoon oregano
-
4 basil leaves, sliced, extra for garnish
-
½ teaspoon salt
-
¼ teaspoon pepper
-
4 cups chicken stock
-
½ cup heavy cream
-
20 oz tortellini
-
½ cup shredded parmesan cheese, extra for garnish
- 1 cup baby spinach
Directions:
-
In a large Dutch oven, heat oil over medium heat. Sauté onion, garlic, and rosemary until onions are translucent, about 5 minutes.
-
Add diced tomatoes, tomato sauce, oregano, salt, pepper, chicken stock, and heavy cream and stir to combine. Let simmer for about 20 minutes.
-
Add tortellini and cook for about 12 to 15 minutes or until the tortellini is tender and cooked through. Stir in the parmesan cheese and spinach.
-
Garnish with extra parmesan and enjoy!