Creamy Tomato Tortellini Soup (Printable)
Velvety tomato base with cheese tortellini, herb accents, and a creamy finish for cozy dining.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 (28 oz) can crushed tomatoes
05 - 1 (14 oz) can diced tomatoes
06 - 3 cups vegetable broth
→ Seasonings
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt or to taste
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon red pepper flakes (optional)
→ Dairy
12 - 1/2 cup heavy cream
13 - 1/2 cup freshly grated Parmesan cheese
→ Pasta
14 - 12 oz refrigerated cheese tortellini
→ Garnish
15 - Fresh basil leaves (optional)
16 - Extra Parmesan cheese (optional)
# How-to Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and cook, stirring, for 30 seconds until fragrant.
03 - Stir in crushed tomatoes, diced tomatoes, and vegetable broth. Incorporate dried basil, oregano, salt, black pepper, and red pepper flakes if using. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes.
04 - Use an immersion blender to puree the soup until smooth, or leave textured according to preference.
05 - Stir in heavy cream and freshly grated Parmesan until fully combined and cheese melts.
06 - Add refrigerated cheese tortellini to the pot and simmer for 5 to 7 minutes until tender.
07 - Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh basil leaves and extra Parmesan if desired. Serve hot.
# Expert Pointers:
01 -
- This soup is the perfect cozy comfort food that you can whip up quickly when you need a little kitchen magic.
- Combining cheese-filled tortellini with a creamy tomato base creates a rich texture that’s always a crowd-pleaser.
02 -
- Don’t skip blending the soup if you love that creamy texture—it’s a game changer.
- The cheese tortellini cooks quickly so keep an eye on it to avoid overcooking and getting mushy pasta.
03 -
- Toast your herbs lightly in the olive oil before adding onions to deepen the flavor.
- Let the soup rest a few minutes off the heat before serving to allow flavors to marry fully.