Creamy Tomato Tortellini Soup

Every once in awhile I'll make something that blows me away. As in, I'll take that first bite and think, "OH MY GOD". It's completely unintentional; just happens. This is one of those times. This soup... As of today, it's the best thing I've ever made. The tomato- and cream-spiked broth is silky smooth and scented with onion, garlic, oregano, basil, parmesan, and balsamic (just enough vinegar for punch, not pungency). And those tender three-cheese tortellini literally melt in your mouth. Just writing this makes my mouth water. I could take the whole pot to the couch for a night of TV bingeing.

And, it's probably one of the easiest soup recipes you'll EVER get your hands on. The layers of flavor happen on their own, without you building them in multiple steps. Check it out - almost all the ingredients are combined in a pot and brought to a simmer. Like a "dump and stir recipe". Once everything is brought to a simmer, the tortellini joins the hot tub and, in 7 minutes, dinner is served. That's a winning meal in my book. Especially because it's got that "simmered all-day-long" flavor.

A note about the tortellini: I used refrigerated, three-cheese tortellini which cooks in 7 minutes. Refrigerated tortellini tends to cook faster than the shelf-stable varieties. Whatever you choose, read the label for the preferred cooking time and adjust accordingly.

Creamy Tomato Tortellini Soup

1 tablespoon olive oil
1/4 cup minced white or yellow onion
2 cloves garlic, minced
4 cups vegetable broth, beef broth or chicken broth (I used beef broth)
4 cups tomato sauce (from a carton or can)
1/2 cup heavy cream
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
20 ounces three-cheese tortellini
1/2 cup shredded parmesan cheese, plus more for serving on the side
Salt and ground black pepper

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3 to 5 minutes, until tender. Add the broth, tomato sauce, cream, balsamic vinegar, oregano, and basil and bring to a boil. Add the tortellini and reduce the heat to medium-low. Simmer for 7 minutes, until the tortellini is cooked through (or longer for shelf-stable tortellini). Stir in the parmesan cheese and remove the pan from the heat. Season to taste with salt and pepper.
Ladle the soup into bowls and serve with extra parmesan cheese on the side.

Serves 4