This soup is soul satisfying. It’s creamy, dreamy, carb-laden magic in a pot. What more could you want on a cool fall day? Or a sweltering hot fall day? Or any fall day? Or any day? Okay, I’m done.
1 Tbsp olive oil
1 yellow onion, diced
1 medium-sized zucchini, quartered lengthwise and thinly sliced
1 tsp dried oregano
1 tsp garlic powder
1 (10.75 oz) can of condensed tomato soup
1 (14.5 oz) can diced tomatoes
2 Tbsp tomato paste
2 cups chicken broth
2 cup half & half
1 (9 oz) package refrigerated cheese tortellini
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup shredded Parmesan cheese, plus more for serving
1/4 cup chopped fresh basil
1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it’s shimmering and easily coats the surface of the pot. Add the diced onion and sauté it until it’s softened, about 3-5 minutes.
2. Add the zucchini to the pot and sauté it until it begins to soften, about another 3-5 minutes. Stir in the oregano and garlic powder.
3. Pour the condensed soup and diced tomatoes into the pot. Stir to combine.
4. Add the chicken broth and tomato paste to the pot. Stir the ingredients together until the tomato paste is thoroughly distributed.
5. Add the tortellini and allow it to cook for about 7 minutes.
6. Pour the half & half into the pot and stir to combine.
7. Once the half & half has warmed through, add the basil and Parmesan cheese to the soup. Stir to distribute, then season with salt and pepper.
8. Serve immediately with more Parmesan sprinkled on top, if desired.
🥘 If you want to add a little meat to this soup, fry up some pancetta, then crumble it into the soup just before serving.