Ingredients
Method
Step-by-Step Instructions
- In a large heavy-bottomed Dutch oven or stockpot, heat olive oil over medium heat. Add diced onion and cook for 4 to 5 minutes until soft, translucent, and fragrant.
- Add minced garlic, Italian seasoning, and red pepper flakes. Sauté for 60 seconds until fragrant, taking care not to brown the garlic.
- Pour in the hand-crushed San Marzano tomatoes with their juices and the low-sodium broth. Stir well and bring the soup to a gentle boil over medium-high heat.
- Reduce heat to medium-low, cover partially, and let the tomato broth simmer for 10 minutes to allow the aromatics and tomato sweetness to marry.
- Uncover and gently stir in the refrigerated four-cheese tortellini. Simmer uncovered for 4 to 5 minutes until the pasta floats to the top and turns tender-al dente.
- Reduce heat to low. Slowly stir in the heavy whipping cream and freshly grated parmesan cheese until completely smooth and velvety.
- Remove pot from heat and fold in the fresh sliced basil ribbons. Season with kosher salt and cracked black pepper to taste.
- Ladle hot soup into warm ceramic bowls, garnish with extra parmesan and basil leaves, and serve with warm crusty garlic sourdough bread.