Creamy Tomato Basil Tortellini Soup
Creamy Tomato Basil Tortellini Soup is packed with veggies and offers tantalizing flavors and easy prep. This tortellini soup is the perfect midweek meal.
- 16 ounces cheese tortellini cooked
- 1 Tbs olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cubes Dorot Crushed Garlic
- 2 cups chopped tomato
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 2 cubes Dorot Chopped Basil
- 1 cup heavy whipping cream
- 2 cups prepared marinara sauce
- 3 cups chicken stock
- Salt and pepper for seasoning
Prepare tortellini according to package directions, and set aside
Meanwhile, in a large soup pot, add olive oil, and heat on medium heat. Add in onions, carrots, celery, and Dorot crushed garlic to the pan.
Saute until fragrant.
Add tomato, zucchini, yellow squash, and chopped basil, and turn heat up to medium-high
Bring to a simmer.
Add in heavy whipping cream, marinara, and chicken stock
Bring to a boil.
Reduce heat, and stir. Let simmer for 5-10 minutes, add in cooked cheese tortellini.
Season with salt and pepper to preference
Serve, garnish with fresh basil if desired.
Calories: 499kcal | Carbohydrates: 52g | Protein: 18g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 86mg | Sodium: 1088mg | Potassium: 830mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4750IU | Vitamin C: 24.6mg | Calcium: 200mg | Iron: 4.1mg