We had a few chilly weeks here and I needed something to warm myself up with. So I ended up deciding to make this delicious soup. It was rich and creamy. The tortellini added a great depth of flavor. It was so filling. Next time I make this I will take the pasta and cook it separately because the left overs were more like a sauce and not a soup. I would make this again!!!
1 medium onion diced or 1 cup
3 garlic cloves, minced
1 teaspoon olive oil
1 spring of fresh rosemary chopped or ½ teaspoon dried
24 ounce can diced tomatoes
15 ounce can tomato sauce
½ teaspoon dried oregano
4 large fresh basil leaves or ½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
4 cups chicken stock
½ cup heavy cream
20 ounces three-cheese tortellini
½ cup shredded parmesan cheese + extra for garnish
salt and pepper, to taste (optional)
fresh basil, to garnish
shredded parmesan cheese, to garnish
1.Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent.
2.Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
3.Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
4.Serve and garnish with fresh basil and shredded parmesan cheese.