I love that this basically takes about 14 - 20 minutes to make and although the tortellini absorbs a ton of broth, this soup is still fabs as leftovers. BONUS: This yummy soup freezes too! I put the extra leftovers in single serve containers and freeze for work lunches. Did I mention this is a BONUS?
I hope you'll love this. Feel free to make this your own and then let me know how you varied the recipe!
Easy Creamy Tomato Tortellini Soup
Ingredients
6 cups chicken or vegetable broth
1 20 oz. package of Cheese Tortellini. I use Buitoni from the refrigerated section
1 pint grape tomatoes (halved)
1/2 cup heavy cream
2/3 cup sun dried tomato or tomato basil pesto
1 pinch of red pepper flakes
salt & pepper (optional)
Directions
Bring your broth to a boil (TIP: I halved the tomatoes while the broth came to a boil)
Add the tortellini and simmer on low/med for 7 minutes
Add the tomatoes and simmer for 2 more minutes
Add the cream, pesto, and red pepper flakes. I did add a tad of pink salt and pepper
Let simmer for about 5 more minutes to reheat.
Enjoy!
A few variations, off the top of my head, would be to add spinach or other veggies or maybe change up the pesto!
Don't forget to let me know your variations!
