Description
This Parmesan Tomato Tortellini Soup is a comforting and flavorful Italian-inspired dish that comes together in just 30 minutes. Featuring tender tortellini, a rich tomato and vegetable broth base, and a generous sprinkling of Parmesan cheese, this soup is perfect for a cozy weeknight meal. Fresh basil garnish adds a bright, aromatic finish.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Main Ingredient
- 1 cup tortellini
Finishing Touches
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a pot over medium heat to create the perfect base for sautéing the aromatics.
- Sauté aromatics: Add the diced onion and minced garlic to the pot and sauté until they are soft and fragrant, which should take about 3-4 minutes.
- Add liquids: Pour in the 4 cups of vegetable broth and the can of diced tomatoes with their juices, stirring to combine all flavors.
- Add tortellini and seasoning: Stir in 1 cup of tortellini and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste.
- Cook the soup: Bring the soup mixture to a boil, then reduce the heat and let it simmer for 10 minutes, or until the tortellini is cooked through and tender.
- Add cheese: Stir in 1/2 cup of grated Parmesan cheese to enrich the soup with a creamy, cheesy flavor.
- Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and serve hot for a warm and comforting meal.
Notes
- You can use fresh or frozen tortellini depending on your preference.
- For a non-vegetarian version, substitute vegetable broth with chicken broth, and add cooked shredded chicken if desired.
- Add a pinch of red pepper flakes for a spicy kick.
- This soup pairs well with crusty bread or a simple green salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
