One Pot Tortellini and Tomato Soup
Comforting and hearty, but still quick and easy; a perfect weeknight dinner for cold winter nights.
Servings 12 Servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion – coarsely chopped
- 1 red bell pepper – coarsely chopped
- 1 teaspoon minced garlic
- 2 28- oz cans diced tomatoes
- 1 cup vegetable broth
- ½ teaspoon salt
- Red pepper flakes to taste
- 1 cup whole milk
- 1 lb tortellini frozen
- Shredded Parmesan cheese for garnish
- Chopped fresh basil for garnish
Instructions
- In a large pot, heat olive oil to medium-high. Cook and stir garlic, onions, and bell peppers until softened, about 5 minutes.
- Add the tomatoes, vegetable broth, salt, and red pepper flakes and stir to combine. Once the mixture starts to boil, turn the heat down to low and simmer for 15 minutes.
- Using a hand-held immersion blender, blend the soup until smooth.
- Add milk and stir to combine.
- Turn the heat up to medium, add the tortellini, and cook for 7-9 minutes, until tortellini is fully cooked.
- Serve immediately.
Notes
I used frozen tortellini for this recipe, but you can also use refrigerated tortellini. Just decrease the tortellini cooking time by a minute or two.
Nutrition
Serving: 1Cup