Ingredients

The following ingredients have 6 Servings
  • 1 (28 oz.) can crushed tomatoes
  • 1 (16 oz.) package refrigerated cheese tortellini
  • 4 cups low-sodium chicken or vegetable stock
  • 1 cup heavy cream
  • 1 cup yellow onion, finely chopped
  • 1/3 cup fresh basil, chopped, plus extra for garnish
  • 4 cloves garlic, minced
  • 1 carrot, peeled and diced
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper, to taste
  • parmesan cheese, grated, garnish

Instruction

  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat and add onion and carrot.
  • Sauté for 10-12 minutes, stirring frequently, until onions are translucent. Season generously with salt and pepper.
  • Add minced garlic and cook for 1-2 minutes, or until fragrant, then add 1/3 cup basil, chicken stock and canned tomatoes, then add red pepper flakes.
  • Stir everything together and bring to a boil, then reduce heat to low and simmer for 20 minutes, or until thickened. Taste and adjust seasoning, if necessary.
  • Add tortellini to soup and continue to let simmer for another 15-20 minutes, or until pasta is al dente.
  • Pour in heavy cream and parmesan cheese, if using, and stir together.
  • Transfer to serving bowls and serve hot, garnished with more cheese and fresh basil. Enjoy!