Description
This Creamy Cheesy Tomato Tortellini Soup blends the rich flavors of tomatoes, aromatic herbs, and cheese with delicate cheese-filled tortellini for a hearty, comforting meal. Perfect for chilly days, this soup features a luscious tomato base enriched with heavy cream and a blend of Parmesan, mozzarella, and optional cream cheese, all simmered to perfection in a large pot.
Ingredients
Scale
Soup Base
- 1-2 tablespoons olive oil
- 1 medium yellow or white onion, finely diced
- 3 cloves fresh garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- 28 ounces canned crushed tomatoes
- 1 pinch sugar (optional)
- 4 cups broth (vegetable, chicken, or beef)
- 1 bay leaf (optional)
Tortellini
- 9 ounces fresh refrigerated cheese-filled tortellini (or frozen tortellini)
Dairy
- ½ to ¾ cup heavy cream (or half-and-half or whole milk)
- ½ cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons cream cheese or mascarpone cheese (optional for extra creaminess)
Garnishes and Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon fresh lemon juice (optional)
- Fresh basil leaves, for garnish
- Additional grated Parmesan cheese, for garnish
Instructions
- Sauté Onions: Heat a large pot or Dutch oven over medium heat and add olive oil. Once shimmering, add the finely diced onion and sauté for 5-7 minutes until soft and translucent, stirring occasionally.
- Add Garlic and Herbs: Stir in the minced garlic and cook for about 1 minute until fragrant without browning. Then add dried oregano, dried basil, and red pepper flakes if using, cooking for another 30 seconds to bloom the flavors.
- Add Tomatoes: Pour in the crushed tomatoes and stir well to combine. Optionally add a splash of non-alcoholic cooking wine or additional broth to deglaze the pot, scraping up browned bits. Add a pinch of sugar if tomatoes taste too acidic.
- Simmer Soup Base: Add the broth and bay leaf if using. Bring the soup to a gentle simmer, then lower heat to low. Cover and let it simmer for 15-20 minutes to develop flavors.
- Cook Tortellini: Remove the bay leaf. Raise heat to medium-low and add the fresh or frozen tortellini to the simmering soup. Cook according to package instructions, about 3-7 minutes, until the tortellini is tender.
- Add Cream and Cheese: Lower heat to the lowest setting, then stir in the heavy cream or half-and-half. Gradually add Parmesan, mozzarella, and cream cheese if using, stirring continuously until the cheeses have fully melted and blended into the soup.
- Season and Serve: Taste and season with salt and freshly ground black pepper as needed. Add a squeeze of fresh lemon juice for brightness if desired. Ladle soup into bowls, garnish with fresh basil leaves and extra Parmesan cheese, and serve immediately.
Notes
- Use fresh refrigerated tortellini for the best texture, but frozen works well too.
- Vary the broth type based on preference: vegetable, chicken, or beef broth all work.
- Adjust cream quantity for richness to taste; half-and-half or milk can be substituted for lighter versions.
- For extra depth, consider adding a splash of non-alcoholic cooking wine when adding tomatoes.
- Fresh basil garnish adds a bright, aromatic finish but can be omitted if unavailable.
- Use sugar sparingly to balance tomato acidity based on the brand of canned tomatoes used.
