Warm up your winter nights with this comforting and flavorful tomato-y tortelloni soup. Packed with tender pasta, rich tomato broth, and aromatic herbs, this soup is sure to become a family favorite.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 package (9 oz) cheese tortelloni
- Fresh basil leaves, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Stir in the diced tomatoes (with their juices), vegetable or chicken broth, dried basil, and dried oregano. Season with salt and pepper to taste. Bring the soup to a simmer.
- Once the soup is simmering, add the cheese tortelloni to the pot. Cook according to package instructions until the tortelloni are tender, usually about 7-9 minutes.
- Taste and adjust seasoning if needed. If the soup is too thick, you can add more broth or water to reach your desired consistency.
- Ladle the soup into bowls and garnish with chopped fresh basil leaves. Serve hot, optionally with grated Parmesan cheese on top.
Tips and Variations:
- For added protein, you can stir in cooked chicken or Italian sausage slices along with the tortelloni.
- Feel free to customize the soup with your favorite vegetables such as bell peppers, zucchini, or spinach.
- If you prefer a smoother texture, you can puree the soup using an immersion blender before adding the tortelloni.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Just be sure to cool it completely before storing.
