Creamy Tomato Tortellini Soup (Printable View)
Rich tomato broth with tender tortellini and cream.
# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 (28-ounce) can crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 teaspoon dried basil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes
→ Dairy & Pasta
09 - 1/2 cup heavy cream
10 - 1 (9-ounce) package refrigerated cheese tortellini
11 - 1/3 cup grated Parmesan cheese
→ Seasonings
12 - Salt and freshly ground black pepper to taste
13 - Chopped fresh basil or parsley for garnish
# How-To Steps:
01 - Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes, until softened and translucent.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the crushed tomatoes, vegetable broth, basil, oregano, and red pepper flakes. Bring to a simmer and cook for 10 minutes to meld the flavors.
04 - Stir in the cheese tortellini and simmer gently for 6–8 minutes, or until the tortellini are cooked through.
05 - Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Heat gently for 2–3 minutes, being careful not to let the soup boil.
06 - Season with salt and black pepper to taste. Ladle into bowls and garnish with extra Parmesan and fresh herbs, if desired. Serve hot.
# Expert Advice:
01 -
- It tastes like you've been simmering it for hours, but you'll have bowls on the table in under 40 minutes.
- The cream melts into the tomato broth in a way that feels luxurious without any fussiness.
- It's the kind of soup that works for both weeknight dinners and when you need to feed people something that feels special.
02 -
- If your soup looks separated or grainy after adding the cream, you didn't keep the heat low enough—so low you'd almost think nothing is happening is actually the right temperature.
- Adding tortellini to boiling broth instead of simmering broth can make them burst, so always wait for that gentle bubble before they go in.
03 -
- Let your cream come to room temperature before adding it—cold cream can shock the pot and take longer to warm through, which means more time for it to potentially break.
- If you're serving this to someone who's skeptical about 'fancy' cooking, let them watch you add the cream—there's something about that transformation that convinces people.