Creamy Tomato & Tortellini Soup

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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.

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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.

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3. Pour the condensed soup and diced tomatoes into the pot.  Stir to combine.

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4. Add the chicken broth and tomato paste to the pot.  Stir the ingredients together until the tomato paste is thoroughly distributed.

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5. Add the tortellini and allow it to cook for about 7 minutes.

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6. Pour the half & half into the pot and stir to combine.

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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.

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8. Serve immediately with more Parmesan sprinkled on top, if desired.

Serves 6-8

 

🥘 If you want to add a little meat to this soup, fry up some pancetta, then crumble it into the soup just before serving.

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