Creamy Tomato Tortellini Soup (Printable)
Comforting soup with cheese-filled tortellini in creamy tomato broth, ideal for easy weeknights.
# What's Needed:
→ Vegetables & Aromatics
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
→ Liquids
04 - 4 cups vegetable broth
05 - 1 can (28 oz) crushed tomatoes
06 - 1 cup heavy cream
→ Pasta
07 - 9 oz refrigerated cheese tortellini
→ Seasonings
08 - 1 teaspoon dried basil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Finish & Garnish
13 - 1/2 cup grated Parmesan cheese, plus extra for serving
14 - Fresh basil leaves for garnish
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in the vegetable broth and crushed tomatoes. Add dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes. Stir to combine and bring to a gentle boil.
04 - Reduce heat to a simmer and cook uncovered for 10 minutes to allow flavors to meld.
05 - Add cheese tortellini to the pot and simmer for 4-6 minutes, or until tortellini are tender and floating.
06 - Lower heat and stir in heavy cream and grated Parmesan cheese. Simmer gently for 2-3 minutes until heated through, ensuring it does not boil.
07 - Taste and adjust seasoning if necessary. Ladle into bowls and garnish with fresh basil leaves and extra Parmesan cheese.
# Tips for Success:
01 -
- Ready in under 35 minutes, which means you're eating comfort food before 7 PM.
- The cream melts into the tomato broth so naturally, it tastes like you simmered it for hours.
- One pot cleanup—everything happens in the same place, no juggling multiple pans.
02 -
- Never let the cream boil once it hits the pot—boiling breaks it and makes the soup grainy instead of silky.
- Taste the broth before you add the tortellini because this is your last chance to adjust seasoning easily.
03 -
- Refrigerated tortellini cooks faster and tastes fresher than frozen—this 5-minute difference matters more than you'd think.
- A quality vegetable broth changes everything; it's the foundation for taste, so don't reach for the sodium-heavy version if you can help it.