Description
A comforting and hearty soup made with cheese-filled tortellini in a rich, spiced creamy tomato broth, perfect for chilly evenings or a satisfying lunch.
Ingredients
Units
Scale
- 10 oz cheese or spinach-filled tortellini
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp tomato paste
- 1 cup crushed tomatoes or tomato puree
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 tsp red chili flakes (adjust to taste)
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and cook until translucent.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Pour in the crushed tomatoes and stir well.
- Add the broth and bring the mixture to a gentle boil.
- Reduce heat and stir in the tortellini. Cook according to package instructions until al dente.
- Lower the heat and stir in the heavy cream. Simmer for a few minutes to meld the flavors.
- Season with salt, pepper, and red chili flakes to taste.
- Garnish with fresh parsley or cilantro before serving.
Notes
- Use low-sodium broth for better control over seasoning.
- Add cooked chicken or sausage for extra protein.
- Vegetarian version can be made with vegetable broth and spinach or mushroom tortellini.
- Store leftovers in the fridge for up to 3 days; not recommended for freezing.
- Add extra vegetables like spinach, kale, or zucchini for more nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg