Creamy Tomato Tortellini Soup (Printable)

Comforting one-pot soup with cheese tortellini, tomatoes, and cream in 35 minutes.

# What You’ll Need:

→ Base

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced

→ Tomato & Broth

04 - 1 (28-ounce) can crushed tomatoes
05 - 4 cups vegetable broth
06 - 2 tablespoons tomato paste

→ Seasonings

07 - 1 teaspoon dried basil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon red pepper flakes
10 - Salt and freshly ground black pepper, to taste

→ Dairy

11 - 1/2 cup heavy cream
12 - 1/2 cup grated Parmesan cheese, plus more for serving

→ Pasta

13 - 10 ounces refrigerated cheese tortellini

→ Fresh Herbs & Garnish

14 - 2 tablespoons chopped fresh basil
15 - Crusty bread, for serving

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
02 - Pour in crushed tomatoes, vegetable broth, and tomato paste. Stir thoroughly to dissolve the tomato paste and combine all liquids.
03 - Add dried basil, oregano, red pepper flakes, salt, and pepper. Bring the mixture to a gentle simmer, then let cook uncovered for 10 minutes to allow flavors to meld together.
04 - Stir in cheese tortellini and cook according to package directions, typically 5–7 minutes, until pasta is tender and floats to the surface.
05 - Reduce heat to low. Gradually stir in heavy cream and grated Parmesan cheese, mixing continuously until fully incorporated and the soup achieves a velvety consistency.
06 - Taste the soup and adjust salt or pepper as needed. Serve hot in bowls, garnished generously with fresh chopped basil and additional Parmesan cheese. Accompany with crusty bread if desired.

# Expert Advice:

01 -
  • Everything happens in one pot so you can focus on bread dipping instead of dishwashing
  • The tortellini soaks up all that tomato goodness while staying perfectly tender
  • It comes together in under 40 minutes but tastes like it simmered all day
02 -
  • The soup will continue thickening as it sits because the tortellini keeps absorbing liquid
  • Add a splash of broth when reheating if it gets too thick for your liking
  • Don't skip the tomato paste even if it seems like a small amount
03 -
  • Use refrigerated tortellini instead of frozen for better texture in the soup
  • Stir the Parmesan in slowly to prevent it from clumping together

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