Creamy Tortellini Basil Tomato Soup
This creamy tortellini basil tomato soup is insanely easy to pull off and seriously tastes like it simmered all day! It'll be our little secret it comes together in only 40 minutes in ONE pot!
Ingredients
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 1 tablespoon coconut sugar (or brown sugar)
- 1 bay leaf
- 2 (15 oz) cans peeled whole tomatoes, undrained
- 1 cup chicken broth
- 8 oz uncooked cheese-filled tortellini
- 1/2 cup heavy whipping cream
- 1/4 cup minced basil
- Salt and pepper to taste
- Shredded Parmesan for topping, optional
Instructions
- In a dutch oven or large skillet over medium-high heat, saute garlic and onion in oil until translucent and fragrant. Add tomato paste and sugar and cook 1 minute. Add whole tomatoes and chicken broth.
- Bring soup to a simmer over medium-high heat, using a spoon to break whole tomatoes into pieces as they soften and cook. Allow soup to simmer 20 minutes, stirring occasionally.
- Transfer soup to a high-speed blender and carefully blend on medium speed until completely smooth. Return to pot and bring to a simmer. Add tortellini pasta and cook, stirring occasionally 5-7 minutes until tortellini is tender and soup is bubbly. Add cream, basil, and salt and pepper to taste in soup. Serve soup immediately while hot and top with shredded Parmesan if desired. Enjoy!