Cheese Tortellini Soup

A Warm & Hearty Bowl

This cheese tortellini soup comes together in mere minutes, yet it tastes as though it has been simmering on the stove for hours. The tender pasta, bright tomatoes, and aromatic basil create a comforting broth that warms you from the inside out. It is the perfect solution for busy nights when you need something substantial without the effort of a complex recipe.

While this recipe is designed for speed using pantry staples, the foundation of the flavor comes from the broth. For a deeper, richer taste, we highly recommend using The Hearth’s Foundation Traditional Chicken Stock instead of the canned variety. And, of course, no bowl of soup is complete without a crunch to dip into the savory liquid. Serve this alongside our Slow Baked Garlic Toast for a meal that truly satisfies.

Yield: 12 Cups Prep Time: 10 minutes Cook Time: 15 minutes Temperature: Medium-High

• 3 (14 1/2-ounce) cans chicken broth (or homemade stock)
• 2 (9-ounce) packages refrigerated cheese-filled tortellini
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 4 green onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• Garnish: shredded Parmesan cheese

Instructions

1. Pour the chicken broth into a large saucepan or dutch oven.
2. Place the pot over medium-high heat and bring the liquid to a rolling boil.
3. Add the cheese-filled tortellini, undrained diced tomatoes, chopped green onions, minced garlic, and dried basil to the boiling broth.
4. Reduce the heat to a simmer.
5. Cook for 10 minutes, or until the tortellini is tender and cooked through.
6. Ladle into bowls and garnish with generous amounts of shredded Parmesan cheese if desired.

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