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Tomato Tortellini Soup

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This creamy tomato tortellini soup is the ultimate cozy dinner for fall nights, featuring a rich tomato base, pillowy cheese tortellini, and a shower of parmesan. Quick to make and packed with comforting flavors, it’s perfect for lazy evenings or family gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes (San Marzano recommended)
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth (low-sodium preferred)
  • 2 teaspoons Italian seasoning (dried basil, oregano, thyme mix)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/2 cup heavy cream (or half-and-half for lighter soup)
  • 1/2 cup freshly grated parmesan cheese, plus more for serving
  • 9 oz refrigerated or frozen cheese tortellini
  • Fresh basil, sliced thin (for garnish, optional)
  • Extra parmesan (for serving, optional)

Instructions

  1. Heat olive oil in a large soup pot over medium heat for about 1 minute.
  2. Add diced onion and cook for 4-5 minutes, stirring often, until soft and translucent. Lower heat if onions start to brown.
  3. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
  4. Pour in crushed tomatoes and tomato paste. Stir to combine, scraping the bottom of the pot.
  5. Add vegetable broth, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring to a gentle boil over medium-high heat for 2-3 minutes.
  6. Reduce heat to low and let soup simmer uncovered for 15-20 minutes, stirring occasionally. For thicker soup, simmer longer.
  7. Increase heat to medium and add cheese tortellini directly to the pot. Cook for 5-7 minutes (add 2 extra minutes if using frozen tortellini), until tortellini are soft and floating.
  8. Stir in heavy cream and freshly grated parmesan. Mix gently until cheese melts and soup turns creamy orange-red.
  9. Taste and adjust salt and pepper as needed.
  10. Turn off heat and let soup sit for 2-3 minutes to meld flavors and cool slightly.
  11. Ladle into bowls and top with extra parmesan and fresh basil, if desired.

Notes

For gluten-free, use gluten-free tortellini. For dairy-free, substitute coconut cream and vegan parmesan. Add spinach or kale for extra greens. If soup is too thin, simmer longer; if too thick, add more broth. Use fresh parmesan for best flavor. Cook tortellini separately if storing leftovers to prevent mushiness.

Nutrition

Keywords: tomato tortellini soup, cozy dinner, fall soup, creamy tomato soup, easy soup recipe, Italian soup, comfort food, vegetarian soup

Find it online: https://tomyumy.com/tomato-tortellini-soup-recipe-best-cozy-dinner-for-fall-nights/