Roasted Red Pepper Tomato and Tortellini soup is one you will want year-round! This is an easy recipe that feels so cozy and brimming with flavor. Thanks to canned tomatoes you can enjoy this soup year round!
– butter
– diced white onion
– cloves of garlic, minced
– pepper
– dried oregano
– salt, plus more to taste
– diced fresh basil
– fire-roasted red peppers
– San Marzano peeled tomatoes ( any canned tomatoes with basil will work)
– canned diced tomatoes
– chicken broth
– cheese tortellini, or tortellini or choice
– spinach
– half & half, can sub heavy cream for a creamy soup
– Basil for garnish
– Parmesan for garnish
1. Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, seasonings, basil, and cook, stirring occasionally, until tender, about 5 minutes.
2. Add peeled tomatoes, diced tomatoes, roasted red peppers, broth, stir it and bring to a boil. Reduce heat to a simmer for 8-10 minutes. Using an immersion blender breaks down soup. Alternatively, you can do this in small batches in a blender, be careful working with hot soup.