Creamy Tomato Tortellini Soup
Indulge in a bowl of pure comfort with this sensational Creamy Tomato Tortellini Soup recipe. This delightful dish is incredibly easy to whip up on the stove, Instant Pot, or Slow Cooker, giving you the flexibility to choose the method that suits your busy schedule best. Try this soup today and discover a truly mouthwatering culinary experience that will have the entire family coming back for seconds.
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Servings: 8
Calories: 328kcal
Ingredients
- 1 Cup onion chopped
- 1 Cup Celery chopped
- 1 Cup Carrots chopped
- 2 Cans Diced Tomatoes
- 4 Cups chicken broth
- 1 Bay Leaf
- 1 Tablespoon Basil
- 1 Teaspoon Oregano
- 1 Teaspoon Garlic Powder
- 1 ½ Teaspoons Salt
- ½ Teaspoon Black Pepper
- 1 Package Tortellini fresh or frozen
- ½ Cup butter
- ½ Cup All-Purpose Flour
- 2 Cups Half and Half
- 1 Cup Grated Parmesan Cheese
Instructions
- Stove Top Instructions
- Add the diced tomatoes, celery, carrots, onions, oregano, basil, bay leaf, salt, pepper, garlic powder, and chicken broth to a large pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- In a separate pan, prepare a roux for the soup by melting the butter over medium-low heat then sprinkling with flour. Once the butter and flour are combined, mix in one cup of soup. Add two more cups of soup and stir until it begins to thicken.
- While making the roux, add the tortellini to the warm soup and simmer for 2-3 minutes.
- Add the roux mixture back to the soup. When the soup begins to thicken, add the parmesan and half and half. Stir until the cheese is melted and add more salt and pepper, if necessary.
- Serve warm, topped with shredded parmesan cheese and warm breadsticks on the side.
- Instant Pot Instructions
- Add the diced tomatoes, celery, carrots, onions, oregano, basil, bay leaf, salt, pepper, garlic powder, and chicken broth to the pressure cooker.
- Close the lid and make sure that the steam valve is sealed and press the soup button.
- When the time is up, use the quick release method to allow the steam to escape from the Instant Pot.
- On the stovetop over medium heat, prepare a roux for the soup by melting the butter in a sauce pan and adding the flour. Once that is combined, mix in one cup of soup. Add two more cups of soup and stir.
- Turn the Instant Pot on Saute and bring it to a boil. Add the cheese tortllini to the soup and allow it to boil for 2-3 minutes.
- Turn the Instant Pot on warm and add the roux mixture back into the soup. When the soup begins to thicken, add the parmesan and warmed half and half. Stir until the cheese is melted. Add more salt and pepper if needed.
- Serve warm, topped with shredded parmesan cheese and warm breadsticks on the side.
- Slow Cooker Instructions
- Add the diced tomatoes, celery, carrots, onions, oregano, basil, bay leaf, salt, pepper, garlic powder, and chicken broth to the crock pot.
- Cook on LOW for 5-7 hours.
- About 30 minutes before serving, prepare the roux by melting the butter in a sauce pan and adding the flour. Once that is combined, mix in one cup of soup. Add two more cups of soup and stir.
- While making the roux, add the tortellini to the warm soup and simmer for 2-3 minutes.
- Add the roux mixture back to the soup. When the soup begins to thicken, add the parmesan and half and half. Stir until the cheese is melted and add more salt and pepper, if necessary.
- Serve warm, topped with shredded parmesan cheese and warm breadsticks on the side.
Video
Nutrition
Serving: 1Bowl | Calories: 328kcal | Carbohydrates: 23g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1338mg | Fiber: 3g | Sugar: 7g