A delightful twist on a classic soup, combining creamy textures with fresh basil and tortellini for a comforting meal.
Heat the chicken broth in a large pot over medium heat until it begins to simmer.
Using low-sodium broth allows you to control the saltiness of the soup.
Add the tortellini to the simmering broth and cook until tender, about 6 minutes.
Stir occasionally to prevent the tortellini from sticking to the bottom of the pot.
Stir in the cannellini beans and diced tomatoes, and let the soup simmer for another 5 minutes.
Ensure the beans are well-drained to avoid excess liquid in the soup.
Reduce the heat to low and stir in the heavy cream, fresh basil, salt, and pepper.
Add the cream slowly while stirring to prevent curdling.
Serve the soup hot, garnished with grated Parmesan cheese and additional basil leaves if desired.
Serve with a side of crusty bread for a complete meal.
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