Creamy Tomato Tortellini Soup (Print Version)

Rich tomato base with cheese tortellini and fresh herbs, simmered into a smooth and comforting dish.

# What You Need:

→ Base

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced

→ Tomato & Broth

04 - 1 (28-ounce) can crushed tomatoes
05 - 4 cups vegetable broth
06 - 2 tablespoons tomato paste

→ Seasonings

07 - 1 teaspoon dried basil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Dairy

11 - 1/2 cup heavy cream
12 - 1/2 cup grated Parmesan cheese, plus more for serving

→ Pasta

13 - 10 ounces refrigerated cheese tortellini

→ Fresh Herbs & Garnish

14 - 2 tablespoons chopped fresh basil
15 - Crusty bread, for serving (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Pour in crushed tomatoes, vegetable broth, and tomato paste. Stir thoroughly to combine all ingredients.
04 - Add dried basil, oregano, red pepper flakes if using, salt, and pepper. Bring mixture to a gentle simmer.
05 - Let soup simmer uncovered for 10 minutes to allow flavors to meld and base to thicken slightly.
06 - Stir in refrigerated tortellini and cook according to package directions, typically 5–7 minutes, until pasta is tender and floats to the surface.
07 - Reduce heat to low and stir in heavy cream and grated Parmesan cheese until fully incorporated and soup becomes velvety.
08 - Taste soup and adjust salt, pepper, or red pepper flakes as needed for balanced flavor.
09 - Ladle hot soup into bowls, topping with fresh chopped basil and additional Parmesan. Accompany with crusty bread if desired.

# Insider Tips:

01 -
  • Everything simmers in one pot, meaning minimal cleanup maximum relaxation
  • The tortellini absorbs all that tomato goodness while keeping a perfect tender bite
  • Ready from start to finish in thirty five minutes on busy weeknights
02 -
  • The tortellini will continue absorbing liquid if left standing, so serve immediately or thin with extra broth when reheating
  • Add cream and Parmesan off the heat to prevent the dairy from separating or becoming grainy
03 -
  • Use refrigerated tortellini instead of frozen for better texture in soup
  • Grate your own Parmesan instead of buying pre grated for smoother melting

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