Cheesy Tomato Tortellini Soup
This cheesy tomato tortellini soup is rich, creamy, and packed with comforting flavor. Made in one pot with cheese-filled tortellini, crushed tomatoes, cream, and Parmesan, it’s an easy 30-minute dinner perfect for busy weeknights or cozy weekends.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion finely diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can 28 oz crushed tomatoes
- 4 cups vegetable broth or chicken broth low sodium
- 1 teaspoon Italian seasoning
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 10 –12 oz cheese tortellini fresh or refrigerated preferred
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Optional garnish: fresh basil or parsley
Instructions
- Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 4–5 minutes until soft and translucent.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the crushed tomatoes and broth, stirring to combine.
- Add Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Bring the soup to a gentle boil, then reduce heat to a simmer.
- Add the tortellini and cook according to package instructions (usually 5–7 minutes).
- Lower the heat and stir in the heavy cream.
- Remove from heat and stir in the Parmesan cheese until melted and smooth.
- Taste and adjust seasoning if needed. Let rest for 2–3 minutes before serving.
Notes
- Do not boil the soup after adding cream to prevent curdling.
- Freshly grated Parmesan melts best and gives the smoothest texture.
- If using frozen tortellini, add 2–3 extra minutes of cooking time.