Creamy Tomato Basil Tortellini Soup
Nutrition per serving
Protein per 100 kcal: 3.1g · Energy from macros: 12% protein / 45% carbs / 43% fat
Ingredients
- 250g fresh cheese tortellini
- 800g canned crushed tomatoes
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 500ml vegetable stock
- 80ml double cream
- 30g fresh basil leaves
- 1 tsp dried oregano
- 1/2 tsp chilli flakes
- 30g grated Parmesan
- Salt and black pepper, to taste
Instructions
Heat the olive oil in a large pot over medium heat, then cook the onion for 3-4 minutes until soft. Add the garlic and cook for 1 minute more.
Pour in the crushed tomatoes and vegetable stock, then stir in the oregano and chilli flakes. Bring to a gentle simmer.
Simmer for 10 minutes, then blend the soup until smooth with a hand blender, or leave it chunky if you prefer.
Stir in the cream and return the soup to a low simmer, keeping the heat gentle so it does not boil hard.
Add the tortellini and cook for 5-7 minutes until tender and floating.
Stir in most of the basil and the Parmesan, season with salt and black pepper, and serve topped with the remaining basil and extra Parmesan.
Creamy tomato basil tortellini soup is a cosy, comforting lunch — pillowy cheese tortellini simmered in a silky tomato and cream broth with garlic, oregano and fresh basil. It comes together in one pot in about 35 minutes, and it is a filling choice for healthy weight gain. Serve it with crusty bread for dunking and an extra shower of Parmesan.
