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Warm Up with Creamy Cheesy Tomato Tortellini Soup Recipe

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★★★★★

4.5 from 57 reviews

This Warm Up with Creamy Cheesy Tomato Tortellini Soup is a comforting, flavorful dish featuring tender cheese-filled tortellini in a rich tomato broth enriched with Parmesan, mozzarella, and a touch of cream. Infused with aromatic herbs like oregano, basil, and garlic, it’s an easy-to-make, hearty soup perfect for chilly days or cozy dinners.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • 1 medium yellow or white onion, finely diced
  • 3 cloves fresh garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 28 ounces canned crushed tomatoes (can substitute fire-roasted crushed tomatoes)
  • 1 teaspoon sugar (optional, to balance acidity)
  • 4 cups vegetable broth (or chicken or beef broth)
  • 1 bay leaf (optional)

Tortellini

  • 9 ounces fresh refrigerated cheese-filled tortellini (or frozen tortellini)

Dairy and Cheese

  • 3/4 cup heavy cream (or half-and-half or whole milk)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • Optional: 2 tablespoons cream cheese or mascarpone cheese, for extra creaminess

Seasoning and Garnish

  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh basil leaves, for garnish
  • Fresh lemon juice (optional, a squeeze to brighten flavors)

Instructions

  1. Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add finely diced onion and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes.
  2. Add Garlic and Herbs: Stir in minced garlic and cook for about 1 minute until fragrant, avoiding browning. Add dried oregano, dried basil, and optional red pepper flakes and cook for another 30 seconds to release their flavors.
  3. Add Tomatoes and Deglaze: Pour in crushed tomatoes and stir well to combine with aromatics and spices. Optionally, splash a bit of non-alcoholic cooking wine or broth to deglaze the pot, scraping up any browned bits. Add sugar if tomatoes are too acidic and stir.
  4. Simmer Soup: Add vegetable, chicken, or beef broth and bay leaf if using. Bring soup to a gentle simmer, then reduce heat to low, cover, and simmer for 15-20 minutes to meld flavors.
  5. Cook Tortellini: Remove bay leaf. Increase heat to medium-low and add fresh or frozen tortellini to the simmering soup. Cook according to package instructions, typically 3-7 minutes, until tortellini is tender.
  6. Add Cream and Cheese: Lower heat to the lowest setting. Gently stir in heavy cream (or substitute) followed by gradually adding freshly grated Parmesan and shredded mozzarella (or cream cheese), stirring continuously until fully melted and incorporated.
  7. Season and Serve: Taste the soup and adjust salt and freshly ground black pepper as needed. Optionally, add a squeeze of fresh lemon juice to brighten the flavors. Ladle soup into bowls, garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese, and serve immediately.

Notes

  • Frozen tortellini works well as a substitute for fresh tortellini but may need slightly longer cooking time.
  • For a richer soup, use heavy cream; half-and-half or whole milk can lighten the dish.
  • Add cream cheese or mascarpone for extra creaminess.
  • Adjust red pepper flakes to your heat preference or omit for a milder soup.
  • Use fire-roasted crushed tomatoes for a smoky undertone.
  • Fresh basil leaves garnish adds a fresh herbal aroma and flavor.
  • Optional sugar helps balance tomato acidity, but adjust according to taste.
  • Squeeze of lemon juice at the end enhances and brightens the overall flavor.

Keywords: Cheesy Tomato Tortellini Soup, Creamy Tomato Soup, Tortellini Soup, Italian Soup, Comfort Food, Easy Soup Recipe, Cheese Tortellini

Find it online: https://ellaeatsdaily.com/warm-up-with-creamy-cheesy-tomato-tortellini-soup-recipe/