Description
This creamy cheesy tomato tortellini soup is a comforting and hearty meal perfect for warming up on chilly days. Combining tangy crushed tomatoes, aromatics, tender cheese-filled tortellini, and a luscious blend of cheeses, this soup offers rich flavors and a satisfying texture. Ready in under an hour, it’s ideal for weeknight dinners and makes a delicious crowd-pleaser that can be customized with your favorite cheeses and herbs.
Ingredients
Tortellini and Broth
- Fresh refrigerated cheese-filled tortellini – 12 oz
- Frozen tortellini (optional) – 12 oz
- Vegetable broth – 4 cups
- Chicken broth (optional) – 4 cups
- Beef broth (optional) – 4 cups
Tomatoes
- Canned crushed tomatoes – 28 oz can
- Canned fire-roasted crushed tomatoes (optional) – 14 oz can
- Canned diced tomatoes (optional) – 14 oz can
- Tomato passata (optional) – 28 oz
- Whole peeled tomatoes (optional) – 14 oz can
Aromatics and Herbs
- Yellow or white onion, finely diced – 1 medium
- Fresh minced garlic – 3 cloves
- Dried oregano – 1 teaspoon
- Dried basil – 1 teaspoon
- Bay leaf (optional) – 1
- Fresh basil leaves – for garnish, about 6 leaves
- Red pepper flakes (optional) – 1/4 teaspoon
Dairy and Cheese
- Heavy cream – 1 cup
- Half-and-half (optional) – 1 cup
- Whole milk (optional) – 1 cup
- Freshly grated Parmesan cheese – 3/4 cup
- Pecorino Romano cheese (optional) – 1/4 cup
- Shredded mozzarella cheese – 1 cup
- Cream cheese (optional) – 4 oz
- Mascarpone cheese (optional) – 4 oz
Other
- Olive oil – 2 tablespoons
- Salt – to taste (about 1 teaspoon)
- Freshly ground black pepper – to taste (about 1/2 teaspoon)
- Sugar (optional) – 1 teaspoon
- Fresh lemon juice (optional) – 1 tablespoon
Instructions
- Sauté Onion: Grab a large pot or Dutch oven and set it over medium heat. Add a tablespoon or two of olive oil. Once shimmering, toss in your finely diced onion. Sauté, stirring occasionally, until the onion softens and becomes translucent, which usually takes about 5-7 minutes.
- Add Garlic and Herbs: Now, add your minced garlic to the pot. Stir it in and cook for about 1 minute until it’s fragrant – be careful not to let it brown or burn, as it can turn bitter. Stir in your dried oregano, dried basil, and a pinch of red pepper flakes (if using) and cook for another 30 seconds to really bloom those flavors.
- Add Tomatoes: Pour in your crushed tomatoes. Give everything a good stir to combine the aromatics and spices with the tomatoes. If you like, you can add a small splash of a non-alcoholic cooking wine or a touch more broth at this stage to deglaze the bottom of the pot, scraping up any delicious browned bits. Add a pinch of sugar here if your tomatoes seem particularly acidic; it helps balance the flavor beautifully.
- Add Broth and Simmer: Next, pour in your broth (vegetable, chicken, or beef broth works perfectly). Add a bay leaf if you’re using one. Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes to meld the flavors.
- Cook Tortellini: Remove the bay leaf. Increase the heat back to medium-low and carefully add your fresh or frozen tortellini to the simmering soup. Cook according to the package directions, typically 3-7 minutes for fresh tortellini, until tender but not mushy.
- Incorporate Cream and Cheeses: Once the tortellini is cooked through, reduce the heat to its lowest setting. Pour in your heavy cream (or half-and-half) and stir gently. Then, gradually add your freshly grated Parmesan cheese and shredded mozzarella (or cream cheese), stirring continuously until the cheeses are fully melted and incorporated into the soup, creating a creamy texture.
- Season and Serve: Taste the soup and adjust the seasonings as needed. You’ll likely need to add salt and freshly ground black pepper. If you like, a little squeeze of fresh lemon juice at the end can brighten up all the flavors. Ladle your glorious Cheesy Tomato Tortellini Soup into bowls. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese. Enjoy immediately!
Notes
- Use fresh refrigerated tortellini for the best texture; frozen can be used in a pinch.
- Adjust the type of broth to your preference or dietary needs.
- You can substitute half-and-half or whole milk for heavy cream to reduce richness.
- Add sugar sparingly to balance tomato acidity, especially if using canned tomatoes.
- Red pepper flakes add a subtle heat—omit if you prefer a milder soup.
- Fresh basil leaves add brightness—add just before serving.
- For a vegetarian version, use vegetable broth and omit any optional beef or chicken broth.
- Leftovers can be refrigerated for up to 3 days but the pasta may absorb soup and thicken it.
