Cheesy Tomato Tortellini Soup Recipe

Introduction

Cheesy Tomato Tortellini Soup is a warm, inviting dish that combines creamy tomato broth with tender cheese-filled tortellini. Perfect for chilly evenings, this comforting soup is easy to prepare and sure to satisfy the whole family with its rich flavors and hearty texture.

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

1. 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 1-2 minutes until fragrant.
2. Step 2: Pour in the crushed tomatoes and vegetable broth, stirring to combine. Bring to a simmer and cook for about 10 minutes to let the flavors meld.
3. Step 3: Add the cheese tortellini and cook according to package instructions, usually 3-5 minutes, until the tortellini float to the top and are tender.
4. Step 4: Lower the heat and stir in the heavy cream. Heat through for 2-3 minutes without boiling to keep the soup creamy.
5. Step 5: Season with dried basil, salt, and pepper to taste. Serve hot, garnished with grated Parmesan cheese.

Tips & Variations

• Substitute heavy cream with coconut milk or vegan cream for a dairy-free version.
• Try spinach or mushroom tortellini 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 nutrition.
• Do not overcook tortellini; keep them al dente to avoid mushiness.

Storage

Allow leftover soup to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup without the cream and add cream when reheating. To reheat, warm gently on the stove over low heat, stirring occasionally. If frozen, thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tortellini instead of frozen?

Yes, you can use fresh tortellini; just follow the package instructions for cooking time as it may vary.

Is this soup gluten-free?

You can make it gluten-free by choosing gluten-free tortellini and ensuring the broth contains no gluten ingredients.

Cheesy Tomato Tortellini Soup Recipe

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★★★★★

4.5 from 99 reviews

• Author: Andria
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Cheesy Tomato Tortellini Soup is a comforting, creamy, and hearty soup featuring tender cheese-filled tortellini simmered in a rich tomato and vegetable broth, enhanced with garlic, onion, and Italian herbs. Perfect for chilly evenings, this easy-to-make, family-friendly recipe offers a velvety texture and delicious cheesy flavor that satisfies hunger and warms the soul.

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Ingredients

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Main 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

For Garnish

• Grated Parmesan cheese

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Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat until shimmering. Add the chopped onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn it.
2. Add the Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir well to combine and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld and the soup to thicken slightly.
3. Introduce the Tortellini: Add the cheese tortellini to the simmering soup. Cook according to package instructions, usually 3-5 minutes, until the tortellini float to the top and are tender but still slightly firm (al dente).
4. Stir in the Cream: Lower the heat and pour in the heavy cream, stirring gently to incorporate it into the soup. Heat through for 2-3 minutes without boiling to avoid curdling and to achieve a creamy texture with a beautiful color.
5. Season and Serve: Season with dried basil, salt, and pepper to taste. Serve the soup hot, garnished generously with freshly grated Parmesan cheese for extra cheesy richness.

Notes

• Do not overcook tortellini to maintain a chewy, al dente texture.
• Simmer the soup longer after adding tomatoes and broth for deeper flavor.
• Adjust seasoning before serving to ensure a balanced taste.
• Add croutons or crispy bacon bits for extra texture and flavor.
• To make a dairy-free version, substitute heavy cream with coconut milk or vegan cream.
• Fresh spinach or kale can be added near the end of cooking to boost nutrition and color.
• For a gluten-free option, use gluten-free tortellini and verify broth ingredients.
• When storing, remove cream and add fresh cream when reheating for best texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Cheesy Tomato Tortellini Soup, creamy tomato soup, cheese tortellini soup, easy soup recipe, Italian soup, vegetarian soup