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Cheesy Tomato Tortellini Soup Recipe

4.6 from 110 reviews

This Cheesy Tomato Tortellini Soup is a comforting and hearty dish featuring tender tortellini pasta simmered in a rich tomato and cream broth, enhanced with garlic and melted cheese for a creamy, flavorful experience perfect for a cozy meal.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 4 cups canned crushed tomatoes
  • 2 cups vegetable or chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste

Pasta and Cheese

  • 9 ounces refrigerated cheese tortellini
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Sauté the minced garlic until fragrant, about 1 minute, taking care not to burn it. Add the crushed tomatoes and broth, bring the mixture to a gentle simmer.
  2. Simmer the Soup: Allow the tomato base to simmer for 10 minutes, letting the flavors meld together. Season with salt and pepper to taste.
  3. Add Tortellini: Stir in the refrigerated cheese tortellini and cook until the pasta is tender, about 3-5 minutes, stirring occasionally to prevent sticking.
  4. Incorporate Cream and Cheese: Reduce heat to low and stir in the heavy cream, mozzarella, and Parmesan cheese. Continue cooking until the cheese is melted and the soup is creamy and heated through, about 2-3 minutes.
  5. Serve Warm: Taste and adjust seasoning if needed. Ladle the soup into bowls and serve immediately for a warm, cheesy delight.

Notes

  • Use fresh garlic for the best flavor.
  • Refrigerated tortellini cooks quickly; avoid overcooking to prevent mushiness.
  • Add fresh basil or Italian seasoning for extra herbaceous notes.
  • For a lighter version, use half-and-half instead of heavy cream.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: cheesy tomato soup, tortellini soup, creamy tomato soup, Italian comfort food, easy soup recipe