Creamy Tomato Tortellini Soup - video Dailymotion

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00:00Creamy Tomato Tortellini Soup Creamy tomato tortellini soup feels like a warm

00:05Italian hug, finished in under 30 minutes with balsamic's tangy secret.

00:11For the aromatic base, use 2 tablespoons of unsalted butter, 1 medium yellow onion diced,

00:162 cloves of garlic, minced, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground

00:22black pepper.

00:23For the soup, use 1 tablespoon of balsamic vinegar, 4 cups of low sodium vegetable or

00:29chicken broth, 1 28-ounce can of crushed tomatoes, ½ cup of heavy cream, 2 bay leaves, and

00:361 14-ounce package of fresh or frozen cheese tortellini.

00:40For finishing and garnish, use ½ cup of fresh basil leaves, thinly sliced, plus more for

00:47garnish, along with grated or shredded parmesan cheese if desired.

00:52Heat butter in a heavy dutch oven over medium heat until melted and foamy, which helps prevent

00:56burning.

00:57Add onion, garlic, salt, and pepper.

01:00Cook until tender and translucent, stirring occasionally.

01:03Stir in balsamic vinegar and let it cook briefly until fragrant, deepening the soup's flavor.

01:09Add crushed tomatoes, broth, cream, and bay leaves.

01:12Bring to a rolling boil, then reduce to a gentle simmer for flavors to meld.

01:17Add tortellini and cook until tender, removing bay leaves afterward, and stirring in fresh basil

01:23to release its aroma.

01:25Ladle into bowls and finish with parmesan and extra basil, serving hot for the best texture

01:30and flavor.

01:31Refrigerate leftovers for 3 days.

01:35Reheat gently with added broth or cream as tortellini softens.

01:38Don't freeze the full soup, only freeze the base and add fresh tortellini when reheating.

01:44Prepare the base 2 days ahead and refrigerate.

01:46Cook tortellini separately and add when reheating.

01:49Prep ingredients overnight.

01:51This creamy soup delivers rich flavor, tender pasta, and effortless restaurant-quality comfort.

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