Tomato Tortellini Soup

Name: Tomato Tortellini Soup
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 6 servings
Ingredients: 12 large Roma tomatoes; 2 Tablespoons olive oil; 4 cloves of garlic; 1 Handful of fresh basil; ½ teaspoon dried oregano; 2 teaspoons kosher salt; ½ teaspoon black pepper; 2 cups vegetable broth; 16 ounce cheese tortellini; 1 cup heavy cream; ½ cup shredded Parmesan cheese

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Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 5 mins
Servings
6 servings
Calories
469 kcal
Course
Soup
Cuisine
American

Tomato Tortellini Soup

Nicole Henderson

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Delicious, homemade Roasted Tomato Tortellini Soup recipe. You'll love this restaurant quality soup that's full of flavor and easy to make!

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Ingredients

Servings

12 large Roma tomatoes peeled
2 Tablespoons olive oil
4 cloves of garlic peeled
1 Handful of fresh basil
½ teaspoon dried oregano
2 teaspoons kosher salt
½ teaspoon black pepper
2 cups vegetable broth
16 ounce cheese tortellini fresh or frozen
1 cup heavy cream
½ cup shredded Parmesan cheese for garnish

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Instructions

Slice tomatoes in half and stir together with olive oil and cloves of garlic. Pour onto a roasting pan and sprinkle with salt and pepper. Roast in oven at 400°F for about 45 minutes.
Remove from oven and add contents of roasting pan into a dutch oven or large soup pot. Add in basil. Using an immersion blender, puree until smooth. If desired, you can puree in a blender (instead of using an immersion blender) and pour pureed contents into the soup pot.
Add oregano and vegetable broth and heat over low heat, covered. Simmer for about one hour, stirring occasionally.
Right before serving, add in cheese tortellini and allow to simmer for a couple of minutes. The tortellini will float on top when cooked (takes usually about 5 minutes or less).
When ready to serve, drizzle heavy cream into bowl and top with parmesan cheese! ENJOY!

Notes

Start by roasting your tomatoes and garlic with a little olive oil. Roasting brings out a deep, tangy flavor in the tomatoes and enhances the garlic aroma.
Use an immersion blender to puree the roasted tomatoes with basil. If you don’t have an immersion blender, carefully transfer the soup contents to a regular blender in batches.
Cook the soup low and slow. Give it about an hour to simmer so the flavors have a chance to mingle and combine.
Add the tortellini in the last couple of minutes. The stuffed pasta will float to the top of the soup when fully cooked. That’s how you know your soup is ready to serve!
Drizzle heavy cream into each serving bowl, then ladle in the tomato tortellini soup. Stir to combine.
Grate fresh parmesan over each serving of soup. I like to garnish with some fresh chopped basil leaves too.

Nutrition Information

Show Details

Calories 469kcal (23%) Carbohydrates 44g (15%) Protein 16g (32%) Fat 27g (42%) Saturated Fat 14g (70%) Polyunsaturated Fat 11g Cholesterol 81mg (27%) Sodium 1083mg (45%) Fiber 4g (16%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 469 kcal

% Daily Value*

Calories	469kcal	23%
Carbohydrates	44g	15%
Protein	16g	32%
Fat	27g	42%
Saturated Fat	14g	70%
Polyunsaturated Fat	11g	65%
Cholesterol	81mg	27%
Sodium	1083mg	45%
Fiber	4g	16%
Sugar	6g	12%