Creamy Cheesy Tomato Tortellini Soup (Print Version)

Creamy Cheesy Tomato Tortellini Soup - A warm hug in a bowl! This easy recipe brings together savory tomatoes, rich cheese, and tender tortellini for a comforting meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-Inspired
Dietary: Vegetarian

# Ingredients:

→ Soup Base Essentials

01 - 1 tbsp olive oil
02 - 1 medium yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 1 (28 oz) can crushed tomatoes
05 - 4 cups vegetable broth (low sodium preferred)

→ Flavor Layers

06 - 1 tsp dried oregano
07 - 1 tsp dried basil
08 - 1/4 tsp red pepper flakes (or more, to taste)
09 - Salt and freshly ground black pepper, to taste

→ The Star & Finishing Touch

10 - 1 (19 oz) package refrigerated cheese tortellini
11 - 1/2 cup heavy cream
12 - 1/2 cup freshly grated Parmesan cheese, plus more for serving

→ Garnish & Serve

13 - Fresh basil leaves, torn

# Instructions:

01 - First up, get a good, heavy-bottomed pot or Dutch oven on medium heat. Pour in your olive oil. Once it's shimmering, toss in the chopped onion. I usually let it go for about 5-7 minutes, until it's softened and smells sweet – that's when you know you're building a good base for your soup. Don't rush this part; patience here pays off in flavor, trust me.
02 - Now, push the onions to one side and add your minced garlic to the cleared spot. Let it sizzle for about 30 seconds until it's fragrant – oh, that smell! Then stir in the dried oregano, basil, and red pepper flakes. Give everything a good stir for another minute. This step really wakes up those dry spices and infuses them into the oil, making the flavors pop. I always forget to salt the water, but I never forget to bloom my spices!
03 - Pour in the crushed tomatoes and vegetable broth. Give it a good stir, making sure to scrape up any bits from the bottom of the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This allows all those beautiful tomato flavors to meld and deepen. It should smell incredibly rich by now – a true sign of a great soup in the making.
04 - Uncover the pot and raise the heat slightly to maintain a gentle simmer. Carefully add the refrigerated tortellini directly to the soup. Give it a gentle stir to make sure they're submerged. Cook according to package directions, usually 3-5 minutes, until they're tender but still have a little bite. Don't overcook them, or they'll get mushy! I've made that mistake too many times, ending up with disintegrating pasta. Oops.
05 - Once the tortellini is cooked, reduce the heat to low again. Pour in the heavy cream and stir it through until the soup turns a beautiful, creamy orange hue. Then, gradually stir in the freshly grated Parmesan cheese until it's fully melted and incorporated. This is where the "cheesy" part of our soup really shines! Taste and adjust seasonings – a little salt and pepper usually brings it to life.
06 - Ladle your glorious soup into bowls. I like to add a final sprinkle of fresh Parmesan and a few torn basil leaves on top for a pop of color and freshness. The soup should be thick, creamy, and bursting with tomato and cheese flavor. It’s perfect straight from the pot, steaming and inviting. This is the moment you've been waiting for, honestly!

# Notes:

01 - Don't boil the tortellini too vigorously in the soup; a gentle simmer prevents them from breaking apart.
02 - Always use freshly grated Parmesan; the pre-shredded stuff often contains anti-caking agents that make it clump.
03 - Taste and adjust seasoning *before* adding the cream and cheese, then again at the very end.
04 - For an extra layer of flavor, roast your tomatoes with a little garlic and olive oil before crushing them.

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - wooden spoon
03 - ladle

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 40g
Protein: 18g

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