Creamy Tomato Tortellini Soup Recipe

6
Average
5 mins
30 mins
Average budget

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 bay leaves
Dash of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
1 (32 oz) container vegetable broth
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1/2 cup plain Greek yogurt
2 (9 oz) packages fresh or frozen cheese tortellini (we use Buitoni)
Grated Parmesan cheese and fresh basil, for garnish, optional

Preparation

Step 1

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.

Step 2

Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.

Step 3

Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.