Creamy Tomato Basil Tortellini Soup

Servings: 4–6 people
Calories: ~480 per serving
Prep Time: 10 minutes
Cook Time: 25 minutes
Custom Time: 5 minutes (cooling)
Total Time: 40 minutes

Ingredients:

• 2 tbsp olive oil

• 1 small onion, finely diced

• 3 garlic cloves, minced

• 1 (28 oz) can crushed tomatoes

• 3 cups chicken or vegetable broth

• 1 tsp Italian seasoning

• ½ tsp sugar (optional, to balance acidity)

• Salt and black pepper, to taste

• ½ cup heavy cream (or half-and-half)

• ¼ cup grated Parmesan cheese

• 2 cups refrigerated or frozen cheese tortellini

• ½ cup fresh basil leaves, chopped

• 1 tbsp butter (optional, for richness)

Instructions:

1. Sauté Aromatics:
   In a large pot, heat olive oil over medium heat. Add onion and cook until soft (about 3–4 minutes).
   Stir in garlic and cook for 30 seconds until fragrant.

2. Add Tomatoes and Broth:
   Pour in crushed tomatoes and chicken broth. Stir in Italian seasoning, sugar (if using), salt, and pepper.
   Bring to a gentle simmer and cook for 10 minutes.

3. Blend for Smoothness (Optional):
   Use an immersion blender to puree the soup until smooth, or leave it slightly chunky for texture.

4. Add Tortellini:
   Stir in tortellini and cook according to package directions (usually 5–7 minutes) until tender.

5. Make It Creamy:
   Lower the heat and stir in heavy cream, Parmesan cheese, and butter. Mix until smooth and creamy.

6. Add Fresh Basil:
   Stir in chopped basil and simmer for 1–2 minutes to infuse flavor.

7. Serve:
   Ladle into bowls, garnish with extra Parmesan and basil, and serve warm with crusty bread or garlic toast.