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Creamy Tomato Tortellini Soup

a bowl of creamy tomato tortellini soup finished with Parmesan and fresh basil leaves served with bread and red wine
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 4 tablespoons unsalted butter
  • 2 large carrots, diced
  • 1 large yellow onion, diced
  • 2 (28-ounce) cans whole peeled tomatoes
  • 2 bay leaves
  • ⅓ cup extra-virgin olive oil
  • 2 teaspoons sea salt
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • 2 cups chicken or vegetable stock
  • 5 to 6 fresh basil leaves, plus more for serving
  • 1 cup heavy cream, plus more for serving
  • 3 (10-ounce) packages cheese tortellini
  • Freshly grated Parmesan cheese, for serving
  • Crushed red pepper flakes, for serving (optional)

Method

  1. Melt the butter in a large pot over medium heat. Add the carrots and onions; cook, stirring, until onions are translucent, about 5 minutes. Stir in tomatoes, bay leaves, olive oil, salt, pepper, and chicken stock. Bring to a boil, then reduce the heat to a simmer and cook until the carrots are tender, about 30 minutes. Remove from heat.
  2. Remove and discard the bay leaves. Add the basil. Using an immersion blender, blend the soup in the pot until smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend.) Stir in the cream until fully incorporated.
  3. Bring the soup to a gentle simmer over medium heat. Add the tortellini and cook according to package directions, 7 to 9 minutes, or until tender.
  4. Ladle the soup into bowls and top with the basil, a drizzle of cream, Parmesan, pepper, and crushed red pepper flakes, if using.

Notes

Store leftovers in an airtight container for up to 3 days. The tortellini will continue to absorb liquid as it sits, so the soup will thicken. For best results, make the soup ahead and add the tortellini when reheating and ready to serve.