Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional, for a little kick)
  • 6 cups (1.4 liters) chicken broth (low sodium recommended)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 9 ounces (255g) cheese tortellini (fresh or frozen)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (approx. 15g) fresh basil, chopped, for garnish
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery; sauté until softened. Stir in garlic, Italian seasoning, and red pepper flakes (if using); cook until fragrant.
  2. Pour in chicken broth and crushed tomatoes. Bring to a simmer.
  3. Add tortellini to the simmering soup. Cook according to package directions (usually 3-5 minutes for fresh, slightly longer for frozen) or until tender.
  4. Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Do not boil after adding the cream.
  5. Ladle into bowls. Garnish with fresh basil and extra Parmesan cheese.