One Pot Tomato Tortellini Soup
Quick and easy tomato tortellini soup that's ready in 30 minutes in one pot, using simple ingredients, on stovetop. It's rich and creamy and packed with so much cheese!
Servings: 8 Servings
Calories: 151kcal
Ingredients
- 1 tablespoon Olive oil
- 3 tablespoon Garlic Finely chopped
- 1 tablespoon Ginger Grated
- 1 cup Onions Finely chopped
- 28 oz Diced tomatoes
- 15 oz Tomato sauce
- 1 teaspoon Rosemary Dried
- 1 teaspoon Oregano Dried
- 1 teaspoon Basil Dried
- 1 teaspoon Thyme Dried
- Salt To taste
- Pepper To taste
- ½ teaspoon Paprika
- 4 cups Broth Chicken or Vegetable, Low sodium
- ½ cup Heavy cream
- 20 oz Three cheese tortellini Refrigerated
- ¼ cup Cream cheese
- ½ cup Parmesan cheese Shredded
- 2 tablespoon Fresh basil or Cilantro Roughly chopped, For garnish
Instructions
- Heat oil in a non-stick pot and add saute garlic, ginger and onion until golden brown,
- Add diced tomatoes, tomato sauce, rosemary, oregano, basil, thyme salt, pepper, paprika, chicken broth, heavy cream and mix to combine everything together. Cook for about 20 minutes on medium heat.
- Add the tortellini and and cook until the tortellini is tender.
- Stir in cream cheese and parmesan cheese.
- Garnish with basil or cilantro. Enjoy!
Notes
- You can also omit all the seasonings and replace that with 1-2 tablespoon Italian seasoning blend, based on your preference.
- When reheating leftovers the next day, the soup will be thicker. Be sure to add a splash of water or broth to get the consistency you like.
- Use low sodium broth.
- You can add frozen chopped spinach in the last 5 minutes, if you like.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
Nutrition
Calories: 151kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 904mg | Potassium: 430mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1030IU | Vitamin C: 15.5mg | Calcium: 142mg | Iron: 1.8mg