Description
A sophisticated, comforting Italian-inspired soup that balances the bright acidity of roasted tomatoes with a velvety cream finish. Packed with tender cheese tortellini, hearty cannellini beans, and aromatic garden vegetables, this one-pot meal is the perfect solution for a busy weeknight. It delivers a restaurant-quality experience in under an hour, providing warmth and depth in every delicious, creamy spoonful.
Ingredients
16 oz Cheese Tortellini
4 cups Vegetable Broth
28 oz Crushed Tomatoes
1 medium White Onion, diced
3 cloves Garlic, minced
2 medium Carrots, sliced
2 stalks Celery, chopped
15 oz Cannellini Beans, rinsed and drained
1/2 cup Heavy Cream
1 tsp Dried Basil
1 tsp Dried Oregano
2 tbsp Olive Oil
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add onions, carrots, and celery, cooking until softened for about 6 to 8 minutes.
Stir in garlic, dried basil, and oregano, cooking for one minute until fragrant.
Pour in crushed tomatoes and vegetable broth, bringing the mixture to a gentle boil.
Reduce heat to low and simmer for 15 minutes to meld the flavors.
Add the rinsed cannellini beans and tortellini to the pot.
Cook for an additional 5-7 minutes or until the tortellini are tender.
Stir in the heavy cream just before serving and season to taste.
Notes
Use high-quality San Marzano tomatoes for the best depth of flavor. If you prefer a dairy-free option, substitute heavy cream with full-fat coconut milk. Fresh herbs can be added as a garnish right before serving for extra brightness.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 35mg