Description
This creamy, cheesy tomato tortellini soup is a comforting and hearty dish perfect for warming up on chilly days. Combining the rich flavors of crushed tomatoes, aromatic herbs, and a blend of melted cheeses with tender tortellini, this soup offers a delicious balance of tangy and creamy textures. Easy to prepare with pantry staples and ready in under an hour, it’s ideal for a satisfying family meal or cozy dinner.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 yellow or white onion, finely diced
- 3 cloves fresh garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Pinch of red pepper flakes (optional)
- 28 oz canned crushed tomatoes
- 1 teaspoon sugar (optional, to balance acidity)
- 4 cups vegetable broth (or chicken or beef broth)
- 1 bay leaf (optional)
Tortellini
- 1 package (about 9-12 ounces) fresh refrigerated cheese tortellini or frozen tortellini
Cheeses and Dairy
- 1 cup heavy cream (or half-and-half or whole milk)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Optional cheeses: 2 tablespoons cream cheese or mascarpone cheese (for extra creaminess)
Seasonings and Garnishes
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Fresh lemon juice (optional, for brightness)
Instructions
- Sauté onion: Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add finely diced onion and sauté, stirring occasionally, until translucent and softened, about 5-7 minutes.
- Add garlic and herbs: Stir in minced garlic and cook for about 1 minute until fragrant, taking care not to burn it. Add dried oregano, dried basil, and red pepper flakes if using. Cook for another 30 seconds to release their aromas.
- Add tomatoes: Pour in the crushed tomatoes and stir well to combine with aromatics. Optionally, add a splash of broth or non-alcoholic cooking wine to deglaze the pot, scraping up any browned bits at the bottom. Add sugar if tomatoes are too acidic to balance flavors.
- Add broth and simmer: Pour in vegetable, chicken, or beef broth and add a bay leaf if using. Bring to a gentle simmer, reduce heat to low, cover, and let cook for 15-20 minutes to meld flavors.
- Cook tortellini: Remove bay leaf. Increase heat to medium-low. Add fresh or frozen tortellini to the simmering soup and cook according to package instructions, usually 3-7 minutes until pasta is tender.
- Add cream and cheeses: Lower heat to the lowest setting. Slowly stir in heavy cream or preferred dairy. Gradually add Parmesan and mozzarella cheeses, stirring continuously until melted and incorporated. Optionally add cream cheese or mascarpone for extra creaminess.
- Season and serve: Taste and adjust salt and pepper to preference. Finish with a squeeze of fresh lemon juice if desired. Ladle soup into bowls, garnish with fresh basil leaves and extra Parmesan cheese, and serve immediately.
Notes
- Use fresh refrigerated tortellini for best texture; frozen works as a convenient alternative.
- The soup can be made dairy-free by omitting cheeses and cream and substituting with plant-based alternatives.
- Add a pinch of sugar only if your canned tomatoes taste overly acidic to balance the flavor.
- For a spicier kick, increase the amount of red pepper flakes.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent curdling of dairy.
