Name: Cheesy Tomato Tortellini Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 can (28 ounces) crushed tomatoes; 4 cups vegetable broth; 1 teaspoon dried basil; Salt and pepper to taste; 1 package (9 ounces) cheese tortellini; 1 cup heavy cream; Grated Parmesan cheese for garnish

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Introduction

Cheesy Tomato Tortellini Soup is a comforting and flavorful dish that combines tangy tomatoes, creamy cheese, and tender tortellini into one satisfying bowl. It’s perfect for chilly days when you want a quick yet indulgent meal that feels like a warm hug. This recipe is easy to prepare and sure to become a household favorite.

A white bowl filled with a creamy orange soup with visible red chili oil swirls, containing eight plump tortellini pasta pieces floating on top. The tortellini are yellow with a soft, smooth texture, each sprinkled with finely grated cheese and small bits of green herbs. Small pieces of red sun-dried tomatoes or peppers are scattered between the tortellini, adding dark red spots to the dish. A silver spoon is partially submerged on the right side of the bowl, all placed on a white marbled surface with a corner of toasted bread visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
4 cups vegetable broth
1 package (9 ounces) cheese tortellini
1 cup heavy cream
1 teaspoon dried basil
Salt and pepper to taste
Grated Parmesan cheese for garnish

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Step 2: Pour in the crushed tomatoes and vegetable broth. Stir to combine and bring to a simmer. Let cook for about 10 minutes to allow flavors to meld and the soup to thicken slightly.
Step 3: Add the cheese tortellini to the pot and cook according to package instructions, usually 3-5 minutes, until they are tender and float to the top.
Step 4: Lower the heat and stir in the heavy cream. Heat through for 2-3 minutes without boiling, to preserve the cream’s smooth texture.
Step 5: Season the soup with dried basil, salt, and pepper to taste. Serve hot, garnished with grated Parmesan cheese.

Tips & Variations

Substitute heavy cream with coconut milk or a vegan cream alternative for a dairy-free version.
Try spinach or mushroom tortellini instead of cheese for a different flavor.
Add red pepper flakes for a spicy kick.
Stir in fresh spinach or kale near the end of cooking for extra nutrients and color.
Avoid overcooking tortellini to keep them tender but firm.

Storage

Allow leftover soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. For longer preservation, freeze the soup without cream and add the cream when reheating. Reheat gently on the stove over low heat, stirring occasionally until warmed through.

How to Serve

A white bowl filled with creamy orange-red soup, speckled with herbs and tiny chili flakes, holding about eight yellow tortellini pasta pieces floating on top; the tortellini are soft with a smooth texture and slightly folded edges, garnished by finely chopped green herbs and thin shreds of white cheese, with a silver spoon partially dipped in the soup on the right side, all placed on a white marbled surface with a piece of toasted bread slightly visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini can be used; just follow the package instructions for cooking time to avoid overcooking.

Is this soup gluten-free?

To make it gluten-free, choose gluten-free tortellini and verify that the vegetable broth contains no gluten ingredients.