Tomato Basil Soup with Cheese Tortellini is ready in just 15 minutes. Cozy, filling, and perfect for busy nights!
When the sun goes down by 6pm, and the urge to curl up on the sofa with a cup of tea is strong — but you’re still the Mom and need to make dinner — Tomato Basil Soup with Cheese Tortellini!
A slightly thick and savory tomato broth is brightened and beefed up with lots of fresh basil, and chewy, cheese tortellini. So, so ridiculously easy, and even more delicious. Best of all, it cooks in under 15 minutes!
I feel the need to say that I loathe traditional tomato soup — I grew up on the canned/condensed tomato soup typically paired with grilled cheese — but this tomato broth is nothing like the canned soup of yesteryear!
I use an easy, time saving shortcut from the store to achieve a delicious and brothy tomato soup base that you will leave you licking your bowl clean.
Start by sauteing 1 large shallot and 3 garlic cloves in 2 Tablespoons butter until tender.
Next add 6 cups chicken broth and 24oz REALLY GOOD marinara sauce. This is the secret ingredient to get amazing flavor in just 15 minutes! Marinara sauce already has all the veggies and spices slow cooked with tomatoes, which makes each spoonful taste like it was slow cooked all day.
Now, I would not recommend using Prego or Ragu in here, rather, try and find a really high-quality jar of marinara sauce. I love local Gino’s marinara sauce.
Add 3/4 cup fresh basil that’s been chopped then bring the soup to a boil.
Finally add 16oz gluten free cheese tortellini then simmer until the tortellini are tender. I love Taste Republic gluten free cheese tortellini.
One the tortellini are tender, scoop and serve! I hope you love this quick yet flavor-packed, easy soup recipe — enjoy!
Ingredients
- 2 Tablespoons butter
- 1 large shallot or 1/2 small onion, chopped
- 3 cloves garlic
- salt and pepper
- 48 oz chicken broth
- 24 oz high quality marinara sauce
- 3/4 cup fresh basil, chopped (3/4oz package basil)
- 16 oz gluten free cheese tortellini, Taste Republic recommended
Directions
- Melt butter in a large Dutch oven or soup pot over medium heat. Add shallots then season with salt and pepper and saute until tender, 3-4 minutes. Add garlic then saute for 30 more seconds. Add chicken broth, marinara sauce, and fresh basil then turn heat to high and bring to a boil.
- Add tortellini to boiling soup then turn heat down to medium and simmer until the tortellini are tender. Scoop into bowls then serve with fresh bread.
Notes
- I like Taste Republic gluten free cheese tortellini.
- Serve this soup with Gluten Free Focaccia
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
