This tomato tortellini soup is made from scratch with ingredients you already have in your pantry. It’s delicious and loaded with tomatoes and cheese.
As the weather started to cool down, we suddenly started craving soup. There’s something so comforting about having a bowl of soup for dinner at the end of a long, cold day. Creamy soups are my favorite…they’re rich, cheesy and very filling.
Seriously, this Tomato Dumpling Soup is the easiest soup you can make! It’s ready in under 30 minutes, all you need is a pot, simple ingredients, and no mess in your kitchen (thank goodness!). It’s made with whole, fresh ingredients and is rich in tomato and cheese flavours. Plus, that gorgeous color is to die for!
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Fresh and Dried Herbs:
We love fresh herbs, but don’t always have them on hand. If you want to use dried herbs instead of fresh, we’ll bless you. If you don’t want to worry about keeping the herbs alive until you cook, go ahead and do it.
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How do I make Tomato Dumpling Soup Vegan?
If you want a completely vegetarian soup, swap out the chicken stock for vegetable stock.
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Variety:
This soup is easy to change to suit your personal taste preferences. You can halve if you don’t want the tortellini soup to be too heavy (we love tortellini). If you like spinach in this soup, add it at the end and let it cook until tender. If you like vegetables like carrots and celery, you can add them too!
If you liked this recipe, you might be interested in these other comforting dinner recipes:
This tomato tortellini soup is made from scratch with ingredients you already have in your pantry. It’s delicious and loaded with tomatoes and cheese.
raw material
- 2 tablespoon olive oil
- 1 cup onion chop up
- 1 1/2 tablespoon ginger chop up
- 1 tablespoon garlic chop up
- 28 ounce diced tomatoes can
- 15 ounce ketchup can
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- salt and pepper to taste
- 4 cup chicken soup no salt
- 1/2 cup heavy cream
- 20 ounce Three Cheese Dumplings
- 1/2 cup parmesan cheese Chopped
- 2 tablespoon fresh basil for garnish- chop up
instruct
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Heat oil in a large saucepan over medium-high heat.
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Saute onion, ginger and garlic until golden and fragrant.
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Add the diced tomatoes, tomato paste, dried oregano, rosemary, basil, salt, pepper, chicken stock, heavy cream and mix everything together.
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Simmer for about 20 minutes.
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Then, add the dumplings to the soup and cook for another 10-15 minutes, until the dumplings are tender and cooked through.
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Add the Parmesan cheese and mix everything together.
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Garnish with fresh basil and extra Parmesan cheese if you like. enjoy.
Calories: 373kcal | carbohydrate: 41G | protein: 15G | fat: 17G | Saturated fat: 7G | cholesterol: 51mg | sodium: 1265mg | Potassium: 508mg | fiber: 4G | sugar: 7G | Vitamin A: 615unit | Vitamin C: 22.9mg | calcium: 235mg | iron: 3.7mg
