09/10/2025
Drizzly, darker, cooler weather in VB has me wanting something moreā¦.
Put your own spin on it, you know I did.
Over here in a food coma š²š
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One Pot Creamy Tomato Tortellini Soup
Ingredients
ā¢ 3 tablespoons olive oil ( I used butter )
ā¢ Ā½ large white or yellow onion, diced
ā¢ 3 garlic cloves, minced ( or jar )
ā¢ Ā¼ teaspoon red pepper flakes
ā¢ Ā½ teaspoon Italian seasoning (or mix of dried basil, oregano, parsley)
ā¢ 1 (28-ounce) can whole or crushed tomatoes
ā¢ 1Ā½ cups low-sodium vegetable broth
ā¢ Ā½ā1 teaspoon salt (depending on broth saltiness)
ā¢ 1 package cheese tortellini (dairy or dairy-free) - I used a spinach & mushroom
ā¢ ā
cup cream (cashew cream, non-dairy cream, or heavy cream ā optional)
ā¢ Ā½ cup fresh basil leaves, torn - didnāt have any :0
Instructions
1. In a large pot or Dutch oven, heat olive oil over medium. Add diced onion and cook until softened. ļæ¼
2. Add garlic, red pepper flakes, and Italian seasoning; cook until fragrant (about 1 minute).
3. Stir in the canned tomatoes, vegetable broth, and salt; bring to a simmer, then reduce heat to low. Let simmer for 30 minutes to let flavors meld and the tomatoes to thicken.
4. Using an immersion blender (or regular blender in batches), puree the soup until smooth. Return to pot.
5. Add tortellini (and cream, if using), then cook until tortellini is tender (about 5ā6 minutes).
6. Stir in torn fresh basil just before serving.
Enjoy !!!!
