Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 2 tablespoons flour
- 2 cups chicken broth or veggie broth
- 1 (28 fluid ounce) can diced tomatoes with juices
- 1 (28 fluid ounce) can crushed tomatoes with juices
- 1/4 teaspoon Italian seasoning
- 1 tablespoon (packed) brown sugar
- 1 cup heavy/whipping cream
- 2 cups refrigerated cheese tortellini
- Salt & pepper to taste
- 1 small handful fresh basil (optional, to taste)
Instructions
- Add the olive oil and butter to a soup pot over medium heat.
- Once the butter has melted, add the onion and sauté it for 5-7 minutes.
- Stir in the garlic and flour, and cook it for about a minute.
- Stir (or whisk) in the chicken broth until the flour has dissolved.
- Add the canned tomatoes, Italian seasoning, sugar, and cream to the pot.
- Increase the heat to high and bring it to a gentle boil.
- Once the soup is boiling, add the tortellini and reduce the heat to a simmer.
- Let it cook for 8 minutes.
- Season with salt & pepper as needed.
- If using the fresh basil, tear it into small pieces and add it in a few minutes prior to serving.
Notes
- You can make it on the stovetop.
- Adjust the thickness by adding more broth or reducing the soup longer.
- Add vegetables like spinach or protein like chicken for extra nutrition.
- Freeze the soup without tortellini for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg