Creamy Tomato Tortellini Soup
Cheesy tortellini simmered in a Tomato based Soup base. This soup is creamy, tangy, and Italian basil adds freshness to it.
Servings 6 servings
Calories 362kcal
Ingredients
- 250 grams Dried Tortellini
- 2 tablespoon Olive Oil
- ½ Yellow Onion, Chopped
- 1 tablespoon Garlic, minced
- 2 tablespoon Flour
- 400 grams Diced Tomato 14 oz can
- 500 grams Tomato Passata/ puree
- 2 cups Chicken stock
- 1 teaspoon Sugar
- Salt and pepper to taste
- 1 cup Heavy Cream
- ½ cup Fresh Basil
Instructions
- If using dried tortellini, cook as per package instructions. Keep aside.
- In a pot, heat oil. Add chopped onion and garlic. Saute for a minute until the onions have softened.
- Add flour and saute for about a minute.
- Add diced tomatoes, mix well and cook for 2-3 minutes.
- Stir in tomato passata, chicken stock, salt, pepper, and sugar. Bring it to a boil.
- Reduce heat and stir in heavy cream. Add cooked tortellini and roughly chopped Italian basil. Simmer for 5 minutes and switch off the heat. (if using fresh/ refrigerated tortellini cook it for longer until the pasta is cooked through).
- Serve warm with freshly grated parmesan cheese on top and garnish with fresh basil.
Nutrition
Serving: 1serving | Calories: 362kcal | Carbohydrates: 31g | Protein: 9g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 285mg | Potassium: 640mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1268IU | Vitamin C: 17mg | Calcium: 132mg | Iron: 3mg