Parmesan Tomato Tortellini Soup
A cozy, creamy soup featuring cheesy tortellini and a rich tomato broth, perfect for quick weeknight dinners or entertaining.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped (about 3/4 cup)
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 can diced tomatoes (14.5 ounces), undrained
Main Ingredients
- 1 package cheese tortellini (9 ounces)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- to taste salt
- to taste pepper
- for garnish Fresh basil
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5–7 minutes until translucent.
- Add minced garlic and cook for 30–60 seconds until fragrant, avoiding browning.
Simmering
- Pour in vegetable broth and diced tomatoes with juices. Bring to a gentle boil, then reduce to a simmer.
Cooking the Tortellini
- Add the cheese tortellini to the simmering soup and cook according to package directions (usually 3–5 minutes for fresh; longer if frozen), stirring occasionally.
Finishing Touch
- Turn heat to low and stir in heavy cream, then gradually add grated Parmesan cheese while stirring until melted and smooth. Season with salt and pepper.
Serving
- Ladle soup into bowls, garnish with torn fresh basil, and serve immediately.
Notes
For gluten-free options, use gluten-free tortellini. To add more vegetables, include a handful of baby spinach or chopped zucchini when the tortellini is nearly done. Quick tips include adding cheese over low heat to prevent curdling and thinning the soup with broth or water if it thickens too much.