Tomato Basil Chicken Tortellini Soup Recipe
Tomato Basil Chicken Tortellini Soup Recipe - delicious hearty creamy tomato basil soup loaded with shredded chicken and tortellini!
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- 2 tablespoon tomato paste
- 28 ounce can whole San Marzano tomatoes
- 4 cups reduced sodium chicken broth
- 1 teaspoon granulated sugar
- 3 cups cooked shredded chicken
- 1 wedge fresh parmesan cheese
- 9 ounce package refrigerated cheese tortellini
- ½ cup fresh basil sliced into ribbons, plus more for garnish
- 1 teaspoon fresh or dried oregano
- ½ cup heavy cream
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Heat a dutch oven or large soup pot over medium heat, add olive oil, yellow onion, and a pinch of salt.
- Cook until onions are translucent, about 4 minutes. If onions begin to brown, add a splash of chicken broth to cool the pot.
- Add in tomato paste and garlic, cook for 1 minute.
- Slice the rind off the end of the parmesan cheese wedge, save the rest for serving.
- Add the tomatoes to the pot and mash with a potato masher or spoon.
- Add broth, sugar, chicken, and parmesan cheese rind to the pot, reduce to low and simmer for about 15 minutes.
- Add refrigerated tortellini, oregano and basil, and simmer until tortellini have puffed up and just cooked through, about 5 minutes.
- Turn off heat. Stir in heavy cream, taste for seasoning and add salt and pepper.
- Serve with freshly grated parmesan cheese, more fresh basil, and crusty bread.
Nutrition
Serving: 1g | Calories: 388kcal | Carbohydrates: 31g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 92mg | Sodium: 834mg | Fiber: 3g | Sugar: 7g
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