One-Pot Creamy Tomato Tortellini Soup

• Produce

  • 1 Basil, fresh
  • 3 Garlic cloves
  • 1 Onion diced or 1 cup, medium
  • 1/2 tsp Oregano, dried
  • 1 28 ounce can Tomatoes

• Canned Goods

  • 4 cups Chicken stock

• Condiments

  • 1 15 ounce can Tomato sauce

• Pasta & Grains

  • 20 oz Three cheese tortellini

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1/2 cup Heavy cream
  • 1/2 cup Parmesan cheese
  • 1 Parmesan cheese

• Other

  • 4 Large fresh basil leaves or ½ teaspoon dried basil
  • 1 Spring of fresh rosemary chopped or ½ teaspoon dried

Found on galonamission.com

Description

Ingredients

• 1 medium onion diced or 1 cup
• 3 garlic cloves, minced
• 1 teaspoon olive oil
• 1 spring of fresh rosemary chopped or ½ teaspoon dried
• 28 ounce can diced tomatoes
• 15 ounce can tomato sauce
• ½ teaspoon dried oregano
• 4 large fresh basil leaves or ½ teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 cups chicken stock
• ½ cup heavy cream
• 20 ounces three-cheese tortellini
• ½ cup shredded parmesan cheese + extra for garnish
• salt and pepper, to taste (optional)
• fresh basil, to garnish
• shredded parmesan cheese, to garnish

Directions

• Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent.
• Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
• Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
• Stir in the parmesan cheese.
• Serve and garnish with fresh basil and shredded parmesan cheese.