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Creamy Tomato Tortellini Soup

A close-up of a white bowl filled with rich Creamy Tomato Tortellini Soup, topped with shredded Parmesan and fresh parsley.
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Make this simple, comforting soup featuring a rich tomato base, creaminess, and cheese tortellini for a quick weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the crushed tomatoes and broth. Stir in the dried basil, oregano, salt, and pepper.
  5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to blend.
  6. Add the refrigerated tortellini to the simmering soup. Cook according to package directions, usually 3 to 5 minutes, until the tortellini float.
  7. Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until fully combined and the soup is creamy.
  8. Taste and adjust seasoning if needed. Serve hot with extra Parmesan cheese on top.

Notes

  • You can substitute half-and-half or whole milk for heavy cream for a slightly lighter soup, though it will be less rich.
  • Use fresh basil, chopped, added at the end for a brighter flavor.
  • If you use meat-filled tortellini, this recipe is not vegetarian.
  • For a thicker soup, mash some of the cooked tomatoes against the side of the pot before adding the cream.

Nutrition

Find it online: https://savorandpin.com/creamy-tomato-tortellini-soup-recipe/