Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4 to 5 minutes. Then add the minced garlic.
- Pour in the crushed tomatoes and broth. Bring to a simmer, stirring occasionally.
- Once bubbling gently, reduce heat and stir in the heavy cream until smooth and glossy.
- Add the tortellini and Italian seasoning. Cook for 5 to 7 minutes until tortellini are tender.
- Taste the soup and add salt and pepper as needed. Serve topped with fresh basil and grated Parmesan.
Notes
This soup can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat on the stovetop, adding broth if needed.