Creamy Tomato Tortellini Soup (Printable Version)

Comforting tomato broth enriched with cheese tortellini and creamy flavors for a warm, hearty meal.

# What You'll Need:

→ 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 - 1 package (9 oz) refrigerated cheese tortellini

→ Seasonings

08 - 1 teaspoon dried basil
09 - 1 teaspoon dried oregano
10 - ½ teaspoon salt, or to taste
11 - ¼ teaspoon black pepper
12 - ¼ teaspoon crushed red pepper flakes (optional)

→ Finish & Garnish

13 - ½ cup grated Parmesan cheese, plus extra for serving
14 - Fresh basil leaves, for garnish

# Step-by-Step:

01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in vegetable broth and crushed tomatoes. Add dried basil, oregano, salt, black pepper, and optional red pepper flakes. Stir thoroughly and bring to a gentle boil.
04 - Reduce heat to a simmer and cook uncovered for 10 minutes to develop flavors.
05 - Add refrigerated cheese tortellini to the soup. Simmer according to package directions, typically 4 to 6 minutes, until tender and floating.
06 - Lower heat, stir in heavy cream and grated Parmesan cheese. Gently simmer 2 to 3 minutes without boiling until heated through.
07 - Adjust seasoning to taste. Ladle soup into bowls and garnish with fresh basil leaves and additional Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making it perfect for weeknights when you need comfort food fast.
  • The creamy tomato base tastes like you've been simmering it all day, even though you haven't.
  • One pot means minimal cleanup and maximum time for actually enjoying your dinner.
02 -
  • Never boil the soup after you add the cream, or it will break and taste grainy instead of silky—low heat and patience are everything here.
  • Taste the broth before adding the cream so you know exactly what flavor you're working with and can adjust seasonings while you still can.
03 -
  • Buy refrigerated tortellini instead of dried—it tastes noticeably better and cooks in half the time.
  • If your soup tastes flat after tasting, sometimes a small pinch of sugar helps balance acidic tomatoes, but add it a tiny bit at a time.

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