Creamy Tomato Tortellini Soup (Printable)

Velvety tomato soup with cheese tortellini, fresh herbs, and creamy Parmesan in one pot.

# What You’ll Need:

→ Base

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced

→ Tomato & Broth

04 - 1 (28-ounce) can crushed tomatoes
05 - 4 cups vegetable broth
06 - 2 tablespoons tomato paste

→ Seasonings

07 - 1 teaspoon dried basil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon red pepper flakes
10 - Salt and freshly ground black pepper to taste

→ Dairy

11 - 1/2 cup heavy cream
12 - 1/2 cup grated Parmesan cheese plus more for serving

→ Pasta

13 - 10 ounces refrigerated cheese tortellini

→ Fresh Herbs & Garnish

14 - 2 tablespoons chopped fresh basil
15 - Crusty bread for serving

# How-to Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook 3–4 minutes until softened and translucent.
02 - Stir in minced garlic and cook 1 minute until fragrant, being careful not to burn it.
03 - Pour in crushed tomatoes, vegetable broth, and tomato paste. Stir thoroughly to combine and dissolve the tomato paste.
04 - Add dried basil, oregano, red pepper flakes, salt, and pepper. Bring to a gentle simmer and cook uncovered for 10 minutes to allow flavors to meld.
05 - Stir in cheese tortellini and cook according to package directions, typically 5–7 minutes, until tender and floating at the surface.
06 - Reduce heat to low. Stir in heavy cream and grated Parmesan cheese until fully incorporated and soup reaches a creamy consistency.
07 - Taste soup and adjust salt and pepper as needed. Serve hot, garnished with fresh chopped basil and additional Parmesan. Accompany with crusty bread if desired.

# Expert Advice:

01 -
  • It comes together in one pot so cleanup is almost nothing
  • The tortellini cooks right in the broth absorbing all that tomato flavor
  • It tastes like a restaurant meal but takes thirty five minutes start to finish
02 -
  • The soup thickens as it sits because the tortellini keeps absorbing liquid
  • Add baby spinach in the last two minutes for extra greens that wilt perfectly
  • Dairy free versions work beautifully with plant based cream and vegan cheese
03 -
  • Use refrigerated tortellini instead of frozen for the best texture
  • Grate your own Parmesan instead of buying pregrated for better melting

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