Description
This creamy Parmesan tomato tortellini soup is a quick and comforting meal perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 package (9 oz) refrigerated tortellini
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a pot, heat the olive oil over medium heat.
- Add vegetable broth and diced tomatoes; bring to a simmer.
- Stir in the tortellini and cook according to package instructions.
- Reduce heat and stir in the heavy cream and Parmesan cheese.
- Add Italian seasoning, salt, and pepper.
- Serve hot, garnished with fresh basil.
Notes
- This soup is best served immediately for optimal texture.
- You can add spinach or kale for added nutrients.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg