Recipe
TORTELLINI TOMATO SOUP
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 20 minutes
Totaltime: 35 minutes
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 4 cups (32 ounces) low-sodium vegetable or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 2 bay leaves
- 1 (14-ounce) package fresh or frozen cheese tortellini
- 1/2 cup fresh basil leaves, thinly sliced, plus more for garnish
- Grated or shredded Parmesan cheese, for garnish (optional)
Preparation
-
Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes.
Stir in the vinegar. Add the crushed tomatoes, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini).
Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired.
main ingredients:
type of recipe:
soup
type of dish:
dinner
cuisine:
Italy
specific recipes:
quick-and-easy
Type of meal:
dinner
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Tomato-basil tortellini
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Tomato zucchini pie
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Corn and jalapeno pancakes with tomato salsa
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Mussel and scallop soup
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