Creamy tomato soup with cheese tortellini! You will think this soup is made with heavy cream, but the secret is Greek yogurt! We love this simple soup!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Soup
Cuisine: Italian
Servings: 6
Calories: 334kcal
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Ingredients
1tablespoonolive oil
1/2cupchopped onion
3clovesgarlic,minced
2bay leaves
Dash of crushed red pepper flakes
2(28 oz) cans diced tomatoes
32ozvegetable broth
1/4cupchopped fresh basil
Salt and freshly ground black pepper,to taste
1/2cupplain Greek yogurt,at room temperature
18ozfresh or frozen cheese tortellini
Grated Parmesan cheese and fresh basil,for garnish, optional
Instructions
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.
Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.
Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.