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Creamy Tomato Tortellini Soup

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A cozy and comforting creamy tomato tortellini soup with a velvety broth and tender cheese tortellini, perfect for quick weeknight meals or family gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 28 ounces (800 grams) crushed tomatoes (San Marzano recommended)
  • 4 cups (950 ml) vegetable broth, low sodium preferred
  • 1 cup (240 ml) heavy cream (or coconut cream for dairy-free)
  • 9 ounces (250 grams) cheese tortellini, fresh or frozen
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/4 teaspoon pepper)
  • A handful fresh basil leaves, chopped (optional, for garnish)
  • Grated Parmesan cheese (for serving)

Instructions

  1. Heat 2 tablespoons olive oil in a large soup pot over medium heat for about 1 minute until shimmering but not smoking.
  2. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
  3. Add the minced garlic and stir for 30 seconds to 1 minute, being careful not to burn it.
  4. Pour in the crushed tomatoes and vegetable broth, stirring to combine.
  5. Season with dried basil, dried oregano, salt, and black pepper. Stir well.
  6. Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
  7. Use an immersion blender to puree the soup until smooth but still slightly textured. If using a countertop blender, cool the soup slightly, blend in batches, then return to the pot.
  8. Stir in the heavy cream, then add the cheese tortellini. Increase heat to medium and cook uncovered for 5-7 minutes until tortellini are tender but not mushy.
  9. Taste and adjust seasoning with more salt, pepper, or herbs if needed. Add broth or water if the soup is too thick.
  10. Just before serving, stir in chopped fresh basil leaves for freshness.

Notes

Use quality crushed tomatoes for best flavor. Blend the soup smooth but keep some texture for creaminess without excess cream. Cook tortellini last to avoid mushy pasta. If no immersion blender, blend in batches carefully. For dairy-free, substitute heavy cream with coconut cream and use vegan tortellini. Leftovers store well in fridge for 3 days; freeze soup base without tortellini for up to 2 months.

Nutrition

Keywords: creamy tomato soup, tortellini soup, comfort food, easy soup recipe, cozy meal, tomato tortellini, quick dinner

Find it online: https://yumyep.com/creamy-tomato-tortellini-soup-recipe-easy-cozy-comfort-meal/