Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Ingredients
1tablespoonolive oil
2shallots, diced
1teaspoonsalt
1 1/2cupschicken bone broth
1/4cupheavy cream
1/2(12 ounce) packagecheese tortellini
Directions
Heat oil in a stock pot over medium heat. Add tomatoes; cover and cook until tomatoes soften, about 10 minutes. Stir and crush tomatoes. Stir in onion, shallots, garlic, and Cantanzaro herbs. Season with salt and pepper; cover and cook for an additional 8 minutes.
Pour in bone broth. Using an immersion blender, blend until mixture is smooth and no lumps remain. Stir in heavy cream and tortellini; simmer until tortellini is tender with a bite, about 10 minutes.
Garnish soup with basil.
Cook’s Note
I buy Cantanzaro herbs from The Savory Spice Shop. You can make your own with marjoram, basil, thyme, rosemary, oregano, garlic, and lemon peel.
Nutrition Facts (per serving)
| 285 | Calories |
| 12g | Fat |
| 34g | Carbs |
| 12g | Protein |
