Creamy Tomato Tortellini Soup Recipe

Introduction

Creamy Tomato Tortellini Soup is a warm and comforting dish that’s perfect for any day you crave something hearty yet simple. Packed with tender cheese tortellini and a rich, tomato-based broth, this soup is both satisfying and easy to make.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 28 oz canned diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon Italian seasoning
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper
• 9 oz cheese tortellini
• 1 cup heavy cream
• Fresh basil leaves, for garnish (optional)
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Step 1: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until soft and translucent.
2. Step 2: Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
3. Step 3: Pour in the canned diced tomatoes (with juices) and vegetable broth. Stir to combine.
4. Step 4: Add Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
5. Step 5: Once boiling, reduce the heat to a simmer and add the cheese tortellini. Cook according to the package instructions, usually about 5-7 minutes, until the tortellini are tender.
6. Step 6: Stir in the heavy cream and let the soup simmer for an additional 3-5 minutes, allowing the flavors to meld together.
7. Step 7: Taste and adjust seasoning, if necessary. Serve hot, garnished with fresh basil and grated Parmesan cheese, if desired.

Tips & Variations

• You can use fresh tortellini instead of frozen; just adjust cooking time accordingly.
• Add vegetables like spinach or kale for extra nutrition and color.
• For a spicier kick, sprinkle in some crushed red pepper flakes when adding seasonings.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup for up to 2 months. Reheat gently on the stovetop or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use meat-based broth instead of vegetable broth?

Yes, chicken or beef broth can be used if you prefer a richer flavor.

Is it possible to make this soup dairy-free?

To make it dairy-free, substitute the heavy cream with coconut milk or a plant-based cream alternative.

Creamy Tomato Tortellini Soup Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

A rich and comforting Creamy Tomato Tortellini Soup that blends hearty cheese tortellini with a savory tomato and vegetable broth base, enhanced by aromatic Italian seasoning, garlic, and a luscious touch of heavy cream. Perfectly garnished with fresh basil and Parmesan cheese to create a cozy, satisfying meal.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sauce & Soup Base

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 28 oz canned diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon Italian seasoning
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper

Main Ingredient

• 9 oz cheese tortellini

Finishing Touches

• 1 cup heavy cream
• Fresh basil leaves, for garnish (optional)
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Sauté the onion: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until soft and translucent, to build the flavor base of the soup.
2. Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, ensuring it does not burn.
3. Add tomatoes and broth: Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir well to combine all ingredients evenly.
4. Season the soup: Add Italian seasoning, salt, and black pepper. Bring the mixture to a boil over medium-high heat to start the cooking process.
5. Cook the tortellini: Reduce the heat to a simmer and add the cheese tortellini. Cook according to package instructions, typically 5-7 minutes, until the tortellini are tender and cooked through.
6. Add cream and simmer: Stir in the heavy cream and let the soup simmer gently for 3-5 minutes more, allowing flavors to blend and the soup to thicken slightly.
7. Adjust seasoning and serve: Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired, for added freshness and flavor.

Notes

• You can use fresh tortellini instead of frozen; just adjust the cooking time accordingly.
• Feel free to add vegetables such as spinach or kale to increase the nutritional value.
• This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat on the stovetop or in the microwave before serving.

Keywords: Creamy tomato soup, cheese tortellini soup, Italian soup, vegetarian soup, creamy tortellini, tomato basil soup