What are some of your favorite comfort foods?
One of mine is tomato soup. Better yet a good ol’ bisque. Then add in some cheesy tortellini and I’m weak in the knees. I served this at our last Supper Club with a Roasted Red Pepper Caprese Grilled Cheese and Iceberg Wedge Salad and it was all a hit!
And what can be more of a hit in this house than a one pot dish?
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Tomato Tortellini Bisque
Servings 6 servings
Ingredients
- 32 ounces vegetable stock
- 28 ounces crushed tomatoes
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 cups heavy cream
- 19 ounces refrigerated cheese tortellini
- 1/2 cup shredded Parmesan cheese
- 4 Fresh basil leaves cut into ribbons or chiffonade
Instructions
- In a large stock pot combine vegetable stock, crushed tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper over medium heat for 15 minutes. Stir occasionally.
- Add cream and tortellini. Cook for 8-10 minutes or until tortellini is tender.
- Sprinkle with Parmesan cheese, and top with fresh basil.
Notes
While this soup is delicious freshly made, it does thicken when left in the refrigerator overnight, and is even better the next day. It can be reheated in the microwave in individual bowls or stovetop in a pot over medium heat until hot and warmed through.
Nutrition
Serving: 1serving | Calories: 639kcal | Carbohydrates: 55g | Protein: 21g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 131mg | Sodium: 1725mg | Potassium: 500mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1868IU | Vitamin C: 13mg | Calcium: 309mg | Iron: 4mg
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