Ingredients
1 med Yellow Onion finely diced
2 tbsp Olive oil
3 cloves Garlic minced- 2 tsps Rosemary dried, finely crumbled
2 tsps Oregano dried
½ cup Parmesan cheese freshly grated
1 lb Tomatoes canned, crushed; 16 oz measured by weight, including juices
¼ cup Tomato paste- 1 cup Cream heavy
- 10 oz Cheese tortellini refrigerated, uncooked; follow package cooking directions
- 4 cups low-sodium chicken broth
- extra Parmesan and fresh basil optional, to serve
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for 5–7 minutes, stirring, until softened and translucent. Add the garlic, crumbled rosemary and oregano and stir for 30 seconds.
- Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes with their juices and the chicken broth. Bring to a gentle simmer and cook, partly covered, for 20 minutes, stirring occasionally.
- For a smoother base, remove the pot from the heat and carefully use an immersion blender before adding the pasta or dairy. Keep the blade submerged to avoid splashing hot liquid. Blending is optional.
- Return the soup to a gentle simmer. Add the refrigerated cheese tortellini and cook according to the package directions until the pasta and filling are fully cooked, stirring gently to keep them from sticking. Check the package for its required internal temperature; do not use floating alone as the doneness test.
- Reduce the heat to low. Stir in the cream and warm gently without boiling hard. Remove from the heat and stir in the Parmesan a little at a time until melted. Taste and adjust seasoning if needed. Serve with optional extra Parmesan and fresh basil.
Notes
This recipe uses 16 ounces of crushed tomatoes by weight; measure from a larger can if needed and refrigerate the remainder. Use refrigerated cheese tortellini for the stated timing. Frozen or dried products need their own package cooking instructions and may require extra broth.
For make-ahead meals, prepare the tomato base and add the pasta, cream and cheese close to serving. Refrigerate leftovers in shallow containers within 2 hours and use within 3 days. Reheat gently to 165°F (74°C), adding broth as the pasta absorbs liquid. Yield is approximately 6 servings.
