Creamy Tomato, Basil, & Garlic Cheese Tortellini Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Something I whipped up from a combination of recipes - really hearty and filling. Great for canned or fresh tomatoes, especially during the summer season! Ingredients:
32 ounces tomato juice |
1 cup chicken broth |
14 1/2 ounces petite diced tomatoes |
1 cup heavy whipping cream |
2 1/2 tablespoons dried basil leaves |
3 tablespoons minced garlic |
1 tablespoon vegetable oil |
1/4 cup sweet unsalted butter |
9 -10 ounces cheese tortellini |
Directions:
1. Sauté minced garlic in vegetable oil until slightly browned and fragrant.
2. Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil. Let simmer for 15-20 minutes.
3. Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
4. Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through. DO NOT LET BOIL.
5. Goes great with side salad and bread.
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