Tomato Tortellini Soup
This super easy and creamy Tomato and Tortellini Soup is ready in just 15 minutes for a quick and easy meal on those busy weeknights and during the holidays.
Servings: 4
Ingredients
- 32 oz. low-sodium chicken broth vegetable broth also works
- 9 oz. refrigerated cheese-filled tortellini
- 1 cup cherry tomatoes sliced in half
- ⅓ cup good quality sun-dried tomato pesto or try basil pesto
- ¼ cup heavy cream
- salt and pepper
- red pepper flakes optional
- grated Parmesan cheese for serving
- chopped fresh parsley for serving
Instructions
- In a medium pot, bring the chicken broth to a boil.
- Add in the tortellini; reduce heat to a simmer and cook for 7 minutes until pasta is almost tender.
- Stir in the pesto. Then add the cream, salt, and black pepper.
- Add in tomatoes and continue to cook for another 1-2 minutes until tomatoes have just softened.
- Taste and adjust with a little bit of salt and pepper, if necessary. And a pinch of cracked red pepper flakes for a little kick, if desired.
- Ladle into bowls and sprinkle with some grated Parmesan cheese and fresh parsley.
Video
Nutrition
Calories: 326kcal | Carbohydrates: 35g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 545mg | Potassium: 287mg | Fiber: 3g | Sugar: 5g | Vitamin A: 534IU | Vitamin C: 9mg | Calcium: 133mg | Iron: 3mg