Tomato basil soup is a rich, flavorful classic, and adding tortellini takes it to the next level—making it hearty and satisfying. The combination of ripe tomatoes, fragrant basil, and tender pasta creates a comforting dish perfect for any time of year. Give this one a try; it’s sure to become a favorite!
Ingredients:
1 medium Onion (diced)
3 Garlic Cloves (minced or pressed)
1 tsp. Avacado Oil (or Olive Oil)
1 spring of garden fresh Rosemary (or 1/2 tsp. Dried Rosemary)
28 oz. Diced Tomatoes
15 oz. Tomato Sauce
1/2 tsp. Dried Oregano
4 large basil leaves (chopped) or 1/2 tsp. Dried Basil
1/2 tsp. Celtic Salt
1/4 tsp, freshly cracked Black Pepper
4 cups Chicken Stock
1/2 cup Heavy Cream
20 oz. Cheese Ravioli
3/4 cup Shredded Parmesan Cheese
Instructions:
- In a stockpot, add oil, onion, rosemary and garlic. Sautee over medium heat until onions are translucent. (Approximately 5-6 minutes)
- To the pot, add chicken stock, tomatoes, tomato sauce, oregano, basil, salt, pepper, and heavy cream. Stir well to incorporate.
- Simmer for 20-25 minutes.
- Add the cheese tortellini to the pot of soup and cook for 15 minutes or until the tortellini are tender and thoroughly cooked.
- Stir in 1/2 cup parmesan cheese.
- Serve with a side of fresh bread, garnished with chopped basil and the remainder of the parmesan cheese.