Hearty Cheesy Tomato Tortellini Soup: Quick & Easy Comfort (Print Version)
Whip up this comforting Cheesy Tomato Tortellini Soup! It's an easy, rich recipe perfect for busy weeknights, packed with flavor and warmth.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Vegetarian (with veggie broth)
# Ingredients:
→ Soup Base
01 -
1 tbsp olive oil
02 -
1 medium yellow onion, chopped
03 -
3 cloves garlic, minced
04 -
1 (28 oz) can crushed tomatoes
05 -
4 cups vegetable broth (or chicken broth)
→ Flavor Boosters & Pasta
06 -
1 tsp dried oregano
07 -
1 tsp dried basil
08 -
1/2 tsp red pepper flakes (optional, for a little kick)
09 -
Salt and freshly ground black pepper to taste
10 -
1 (20 oz) package fresh cheese tortellini
→ Creamy Goodness & Finishing
11 -
1/2 cup heavy cream
12 -
1/2 cup grated Parmesan cheese, plus more for serving
13 -
1/4 cup fresh basil, chopped, for garnish
# Instructions:
01 -
Start by warming up that olive oil in a big pot or Dutch oven over medium heat. Once it's shimmering, toss in your chopped onion. Stir it around until it starts to soften and turn translucent, about 5-7 minutes. You're looking for that sweet smell to fill your kitchen, a hint of what's to come. This is where I sometimes get impatient and try to rush it, but trust me, taking your time here really builds the base flavor for your Cheesy Tomato Tortellini Soup.
02 -
Now, add your minced garlic and red pepper flakes to the pot. Stir constantly for about 1 minute until you can really smell that amazing garlic aroma. Don't let it burn, though! That's a mistake I've made too many times, and burnt garlic is just bitter, ugh. Next, pour in the crushed tomatoes and the vegetable broth. Stir in the dried oregano and basil, then season with a good pinch of salt and pepper. Bring it to a gentle simmer, then reduce the heat and let it bubble away for 10-15 minutes. This lets all those flavors meld beautifully.
03 -
Once your tomato base is looking rich and smelling divine, it's time for the tortellini! Gently stir in the fresh tortellini. Cook according to package directions, which is usually just 3-5 minutes for fresh pasta. You want them tender but still a little al dente, not mushy. I always taste one around the 3-minute mark to make sure it's just right. Overcooked tortellini is a sad, sad thing, and I've been there! This is going to be a fantastic Cheesy Tomato Tortellini Soup!
04 -
Reduce the heat to low. Now, pour in the heavy cream and stir it until it’s fully combined and the soup takes on a lovely, pale orange hue. Next, add in your freshly grated Parmesan cheese. Stir gently until the cheese has melted completely and the soup is beautifully smooth and creamy. This step is where the "cheesy" in Cheesy Tomato Tortellini Soup really shines! Don't let it boil after adding the cream and cheese; just gently warm it through to prevent any curdling.
05 -
This is the most important step! Grab a spoon and taste your Cheesy Tomato Tortellini Soup. Does it need more salt? A little more pepper? Maybe another pinch of red pepper flakes if you like a kick? Sometimes I add a tiny bit of sugar here if my tomatoes were a bit acidic, but that's just my personal preference. Adjust the seasonings until it tastes absolutely perfect to you. Remember, it's your kitchen, your rules!
06 -
Ladle the warm Cheesy Tomato Tortellini Soup into bowls. Garnish generously with fresh basil leaves and a sprinkle of extra Parmesan cheese. The vibrant green of the basil against the creamy red soup, oh, it's just a feast for the eyes and the stomach! Serve immediately and enjoy that comforting warmth. It smells heavenly, a true embrace in a bowl.
# Notes:
01 -
Always taste your broth before adding salt; some broths are saltier than others.
02 -
Leftover soup is best reheated gently on the stovetop to avoid sauce separation.
03 -
If you don't have fresh basil, a sprinkle of dried oregano or parsley can work in a pinch.
04 -
A crusty bread for dipping is essential, in my humble opinion!
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
Wooden spoon
03 -
Ladle
04 -
Grater (for cheese)
# Nutrition (Per Serving):
Calories: 450 calories
Total Fat: 25g
Total Carbohydrate: 40g
Protein: 20g