Tomato Basil Tortellini Soup

This soup is so easy to put together and tastes very fresh with the basil and tomatoes. I used dried pesto tortellini and next time I'll use only half the amount of tortellini since it seemed to soak up a lot of the broth. It was so flavorful I just Loved it! You could also add cream to the recipe and have a bisque - tomato soup.

  • 1 tsp Olive Oil
  • 1 Large onion Chopped
  • 1 Tsp Minced Garlic
  • 8 oz fresh sliced mushrooms
  • 1 32 oz Chicken Broth
  • 1 14 oz can of Seasoned diced tomatoes-the more seasoning the better
  • 2 tsp Worchesire Sauce
  • 1 tsp Basil chIcago musuem
  • 1 14 oz bag of Cheese tortellini Parmessan Cheese


Heat oil, saute Onion and Garlic for (3 mins) in Pot. Add mushrooms (2mins) Add broth, undrained Tomatoes and heat to high and bring to a boil. Once boiling add Wroch Sauce, basil and boil. Add tortellini and cook until pasta is done! Top with Parmesean cheese and serve.

Maggie Brennan

Copyright © July 3, 2008