Real Recipes From Real Home Cooks ®

tomato basil tortellini soup

(1 rating)
Recipe by
Theresa Poma
Rock Island, IL

This easy, "quick to fix" soup is a favorite of mine YEAR 'ROUND... great with fresh summer basil from your herb garden or in winter, I use dried basil which works just as well. This soup can be made "vegetarian" if you use vegetable broth instead of chicken broth, and by all means, use home made broth instead of canned, if you have it. So easy and SO GOOD !!!

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For tomato basil tortellini soup

  • 1 Tbsp
    olive oil
  • 2
    cloves garlic, minced
  • 1/4
    of a diced onion
  • 2 can
    chicken broth or vegetable broth (14.5 ounce)
  • 2 can
    diced tomatoes (14.5 ounce)
  • 2 Tbsp
    chopped fresh basil (or 1 tsp. dried basil)
  • 1 pkg
    refrigerated cheese tortellini (9 ounce)

How To Make tomato basil tortellini soup

  • 1
    Cook garlic and onion in olive oil until fragrant, just a minute or two.
  • 2
    Add broth and tomatoes. Bring to a boil. Add tortellini and cook for 10-12 minutes until pasta is tender.
  • 3
    Reduce heat and stir in basil, and add salt and pepper to taste. Serve when heated through.

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