Creamy Tomato Tortellini Soup

The first time I made this soup, it was supposed to be a quick Tuesday night dinner for myself. My roommate walked in, smelled the garlic and tomatoes simmering, and somehow we ended up eating the entire pot while standing at the counter. Now it is the only thing I make when someone says they have had a terrible day.

Last winter my sister came over after a terrible commute through freezing rain. I had this bubbling away on the stove and she actually teared up after the first spoonful. She texted me the next morning asking for the recipe and has made it three times since.

Ingredients

• 2 tablespoons olive oil: The foundation that carries all the aromatics
• 1 medium yellow onion, finely chopped: Sweetness that balances the acidity of tomatoes
• 3 cloves garlic, minced: More is better here, do not be shy
• 1 (28-ounce) can crushed tomatoes: Whole tomatoes crushed by hand feel more rustic
• 4 cups vegetable broth: Low sodium lets you control the seasoning
• 2 tablespoons tomato paste: Deepens the tomato flavor considerably
• 1 teaspoon dried basil: Dried herbs work better than fresh in long simmered soups
• 1 teaspoon dried oregano: The classic Italian backbone
• 1/2 teaspoon red pepper flakes: Just a whisper of warmth, adjust to your tolerance
• Salt and pepper: Taste at the end, tomatoes vary wildly in saltiness
• 1/2 cup heavy cream: Makes it velvety without being heavy
• 1/2 cup grated Parmesan cheese: Adds umami and helps thicken slightly
• 10 ounces refrigerated cheese tortellini: Fresh is infinitely better than dried here
• 2 tablespoons chopped fresh basil: A bright finish that wakes everything up
• Crusty bread: Non-negotiable for soaking up the last dregs

Instructions

Build your flavor foundation:

Heat olive oil in a large pot over medium heat and cook the onion until translucent, about 3 to 4 minutes. The onion should be soft but not browned, sweet rather than caramelized.

Wake up the garlic:

Stir in the minced garlic and let it cook just 1 minute until fragrant. Watch closely because garlic turns bitter quickly.

Create the tomato base:

Add the crushed tomatoes, vegetable broth, and tomato paste. Stir until the tomato paste dissolves completely into the liquid.

Season the broth:

Sprinkle in dried basil, oregano, red pepper flakes, salt, and pepper. Bring everything to a gentle simmer.

Let flavors meld:

Let the soup simmer uncovered for 10 minutes. The kitchen will start smelling incredible.

Add the tortellini:

Stir in the tortellini and cook for 5 to 7 minutes until they float and are tender. They will continue cooking in the hot soup even off the heat.

Make it creamy:

Lower the heat and stir in the heavy cream and Parmesan until fully combined. The soup should turn a beautiful pale coral color.

Final seasoning check:

Taste and add more salt or pepper if needed. The Parmesan adds saltiness so be careful not to overdo it.

Finish and serve:

Ladle into bowls and top with fresh basil and extra Parmesan. Crusty bread on the side is mandatory.

Pin It

This recipe has become my go-to for new parents and friends recovering from surgery. It is nourishing without being heavy, and the fact that it requires only one pot means minimal cleanup for the cook.

Make It Your Own

I have added baby spinach in the last two minutes of cooking and it wilts perfectly into the soup. Kale works too but needs an extra minute to become tender. Sometimes I stir in a handful of arugule right before serving for a peppery kick.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully. Grilled cheese sandwiches made with sharp cheddar are always welcome. For dinner parties, I serve it in warmed shallow bowls with a glass of Italian red wine.

Storage and Reheating

The soup keeps well in the refrigerator for up to 4 days and freezes surprisingly well for up to 3 months. When reheating, add a splash of broth or water because the pasta really does drink up the liquid. I reheat gently over medium low heat, stirring occasionally to prevent the cream from separating.

• Never boil the soup once cream has been added
• Let it cool completely before freezing
• Thaw overnight in the refrigerator, not on the counter

Pin It

There is something deeply comforting about a soup that requires so little effort but tastes so genuinely loving. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ How long does it take to cook the tortellini in the soup?

The tortellini usually takes 5 to 7 minutes to cook until tender and floating in the soup.

→ Can I use fresh herbs instead of dried?

Yes, fresh basil and oregano can be added towards the end of cooking to preserve their flavor and aroma.

→ What can I substitute for heavy cream?

Plant-based cream or a vegan alternative can be used to keep the texture creamy without dairy.

→ Is it possible to add greens to this dish?

Adding baby spinach or kale in the last few minutes of cooking adds freshness and nutrition.

→ What type of broth works best in this meal?

Vegetable broth gives a bright flavor, but chicken broth can be used as an alternative for a richer taste.