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)
- 10 oz. refrigerated cheese-filled tortellini (see note)
- 12 oz. cherry tomatoes sliced in half
- 3 Tbsp good quality sun-dried tomato pesto or try basil pesto
- ¼ cup heavy cream
- salt and pepper to taste
- pinch red pepper flakes
- 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 5 minutes until pasta is almost tender.
- Stir in the sun dried tomato pesto. Then add the cream, salt, black pepper, and crushed red pepper flakes.
- Add in halved cherry tomatoes and continue to cook for another 1-2 minutes until tomatoes have just softened.
- Taste and adjust with a little bit more salt and pepper, if necessary.
- Ladle into bowls and sprinkle with some grated Parmesan cheese and fresh chopped parsley.
Video
Notes
Try a different flavored tortellini. I use cheese-filled refrigerated tortellini, but feel free to try a different flavor like chicken, sausage, or spinach.
Add in a protein. Feel free to add in some cooked chopped chicken or shrimp to make it even heartier.
Nutrition
Calories: 341kcal | Carbohydrates: 39g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 502mg | Potassium: 395mg | Fiber: 4g | Sugar: 6g | Vitamin A: 707IU | Vitamin C: 20mg | Calcium: 139mg | Iron: 3mg