Yield: 6 servings
Tomato Tortellini Soup
Prep Time
20 minutes
Cook Time
1 hour 45 minutes
Total Time
2 hours 5 minutes
Delicious, homemade Roasted Tomato Tortellini Soup recipe. You'll love this restaurant quality soup that's full of flavor and easy to make!
Ingredients
- 12 large roma tomatoes, peeled
- 2 Tablespoons olive oil
- 4 cloves of garlic, peeled
- 1 handful of fresh basil
- ½ teaspoon dried oregano
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 cups vegetable broth
- 16 ounce cheese tortellini (fresh or frozen)
- 1 cup heavy cream
- ½ cup shredded parmesan cheese, for garnish
Instructions
- Slice tomatoes in half and stir together with olive oil and cloves of garlic. Pour onto a roasting pan and sprinkle with salt and pepper. Roast in oven at 400°F for about 45 minutes.
- Remove from oven and add contents of roasting pan into a dutch oven or large soup pot. Add in basil. Using an immersion blender, puree until smooth. If desired, you can puree in a blender (instead of using an immersion blender) and pour pureed contents into the soup pot.
- Add oregano and vegetable broth and heat over low heat, covered. Simmer for about one hour, stirring occasionally.
- Right before serving, add in cheese tortellini and allow to simmer for a couple of minutes. The tortellini will float on top when cooked (takes usually about 5 minutes or less).
- When ready to serve, drizzle heavy cream into bowl and top with parmesan cheese! ENJOY!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 469Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 81mgSodium: 1083mgCarbohydrates: 44gFiber: 4gSugar: 6gProtein: 16g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice