00:02This tomato tortellini soup is basically the culinary equivalent of a warm hug.
00:07Tender cheese-filled tortellini are immersed in a rich tomato base enhanced by cream and basil, embodying comforting elegance.
00:14In just 35 minutes, simple ingredients morph into a delectable soup that draws your family like hungry vultures.
00:21The secret weapon here is the combination of both diced and crushed tomatoes, which creates layers of texture that make every spoonful interesting.
00:29While that touch of brown sugar balances the acidity without making things sweet.
00:34For the soup base, use one tablespoon of olive oil, one tablespoon of butter, half of a medium onion chopped, one clove of garlic minced, and two tablespoons of flour.
00:44To build a tomato foundation, add two cups of broth, one can of diced tomatoes, one can of crushed tomatoes, a quarter teaspoon of Italian seasoning, and one tablespoon of brown sugar.
00:55For the creamy finish, stir in one cup of heavy cream, two cups of cheese tortellini, and season with salt and pepper, adding fresh basil if desired.
01:05Heat oil and butter in a large pot.
01:07Saute the onion until translucent.
01:09Add garlic and flour, cooking one minute.
01:12Whisk in broth, scraping up browned bits.
01:15Add tomatoes, seasoning, sugar, and cream.
01:18Bring to a gentle boil.
01:20Add tortellini, reduce the heat, and simmer for eight minutes.
01:24Season with salt and pepper.
01:26Add fresh basil during the final minutes.
01:28Use rice flour for gluten-free, coconut cream for dairy-free, and vegetable broth for vegan.
01:34Pair with crusty bread or salad.
01:36Store leftovers refrigerated up to four days.
01:39This 35-minute tomato tortellini soup proves that comfort food doesn't need to be complicated to be absolutely irresistible.
01:46It's the kind of recipe that turns Tuesday night into something special, one spoonful at a time.
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