Description
This Cheesy Tomato Tortellini Soup is a rich, creamy, and comforting bowl of goodness. With plump cheese-filled tortellini floating in a velvety tomato broth and topped with Parmesan, it’s the perfect quick meal for chilly nights or busy weekdays.
Ingredients
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes
4 cups vegetable or chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
3/4 cup heavy cream
1 package (9 ounces) cheese tortellini
1/4 cup Parmesan cheese, grated (for topping)
2 tablespoons chopped fresh basil or parsley (optional, for garnish)
Instructions
1. In a large Dutch oven or soup pot, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes until softened.
2. Add garlic and cook for another 30 seconds until fragrant.
3. Stir in tomato paste and coat the aromatics well.
4. Pour in crushed tomatoes and broth. Stir in Italian seasoning, salt, and pepper. Let it simmer uncovered for 10 minutes.
5. Add cheese tortellini and cook according to package directions, about 5-7 minutes, until tender.
6. Reduce heat and stir in heavy cream. Simmer for an additional 2-3 minutes.
7. Taste and adjust seasonings as needed.
8. Serve hot, topped with grated Parmesan and fresh herbs.
Notes
Slightly undercook tortellini if planning to reheat the soup to prevent mushiness.
To freeze, store the soup without the tortellini and add fresh when reheating.
For a flavor twist, stir in chopped spinach or red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 790mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 65mg
Keywords: tortellini, tomato soup, easy dinners, weeknight meals, creamy soups