Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon granulated sugar
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- ½ cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 (9-ounce) package refrigerated cheese tortellini
- Fresh basil leaves, chopped, for garnish
Instructions
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Sauté Vegetables:
- In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until vegetables are tender, about 5-7 minutes.
- Add minced garlic and cook for an additional 1 minute until fragrant.
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Create the Base:
- Sprinkle flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in chicken broth, ensuring no lumps remain.
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Add Tomatoes and Seasonings:
- Stir in fire-roasted diced tomatoes (with their juices), tomato paste, sugar, dried basil, and dried oregano. Season with salt and pepper to taste.
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Simmer and Blend:
- Bring the soup to a gentle boil, then reduce heat to low and let it simmer for 15-20 minutes to allow flavors to meld.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
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Incorporate Cream and Cheese:
- Stir in heavy cream and grated Parmesan cheese until well combined and the cheese has melted.
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Cook Tortellini:
- Add cheese tortellini to the soup and cook according to the package instructions, usually about 5-7 minutes, until tender and cooked through.
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Serve:
- Ladle the soup into bowls and garnish with chopped fresh basil leaves. Serve warm.