Description
This Warm Up with Creamy Cheesy Tomato Tortellini Soup is a comforting and rich soup featuring tender cheese-filled tortellini simmered in a flavorful tomato broth enriched with heavy cream and melted cheeses. It combines the tangy brightness of tomatoes with aromatic herbs and a creamy cheesy finish, perfect for a cozy meal that warms you from the inside out.
Ingredients
Main Ingredients
- Fresh refrigerated cheese-filled tortellini – 12 oz (or frozen, optional)
- Canned crushed tomatoes – 28 oz can
- Vegetable broth – 4 cups (or chicken or beef broth, optional)
- Yellow or white onion, finely diced – 1 medium
- Fresh minced garlic – 3 cloves
- Heavy cream – 1 cup (or half-and-half or whole milk, optional)
- Freshly grated Parmesan cheese – 3/4 cup
- Shredded mozzarella cheese – 1/2 cup
- Olive oil – 2 tablespoons
- Salt – to taste
- Freshly ground black pepper – to taste
- Fresh basil leaves – handful for garnish
Optional Flavor Enhancers
- Canned fire-roasted crushed tomatoes – substitute up to half of crushed tomatoes
- Canned diced tomatoes – can substitute or add for texture, 1/2 cup
- Tomato passata – substitute for canned tomatoes
- Whole peeled tomatoes – alternative to crushed tomatoes
- Chicken broth or beef broth – as alternative to vegetable broth
- Pecorino Romano cheese – 1/4 cup, substitute or add to Parmesan
- Cream cheese or mascarpone cheese – 1/4 cup for extra creaminess
- Dried oregano – 1 teaspoon
- Dried basil – 1 teaspoon
- Bay leaf – 1 (optional)
- Red pepper flakes – 1/4 teaspoon (optional for heat)
- Sugar – 1 teaspoon (optional, to balance acidity)
- Fresh lemon juice – 1 teaspoon (optional, to brighten flavors)
Instructions
- Sauté the Aromatics: Grab a large pot or Dutch oven and set it over medium heat. Add 1-2 tablespoons of olive oil. Once shimmering, add the finely diced onion. Sauté, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes.
- Add Garlic and Herbs: Add fresh minced garlic to the pot and cook for about 1 minute until fragrant, being careful not to burn it. Stir in dried oregano, dried basil, and red pepper flakes if using. Cook for another 30 seconds to release the flavors.
- Add Tomatoes and Deglaze: Pour in the canned crushed tomatoes and stir to combine with the aromatics and herbs. To deglaze, add a splash of broth or non-alcoholic cooking wine, scraping up any browned bits from the bottom. Add a pinch of sugar if the tomatoes taste too acidic.
- Add Broth and Simmer: Pour in your broth of choice (vegetable, chicken, or beef) and add a bay leaf if using. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes to meld flavors.
- Cook the Tortellini: Remove the bay leaf. Increase heat to medium-low and add fresh or frozen tortellini to the simmering soup. Cook according to package instructions, about 3-7 minutes until tortellini are tender and cooked through.
- Add Cream and Cheese: Lower the heat to the lowest setting. Stir in heavy cream or your choice of dairy substitute gently. Gradually add freshly grated Parmesan and shredded mozzarella (or cream cheese), stirring continuously until all cheeses melt and integrate smoothly into the soup.
- Season and Serve: Taste and adjust seasoning with salt and freshly ground black pepper. Optionally, squeeze in fresh lemon juice to brighten flavors. Ladle soup into bowls, garnish with fresh basil leaves and extra Parmesan. Serve immediately and enjoy the comforting creamy cheesy tomato goodness.
Notes
- Use fresh refrigerated tortellini for the best texture; frozen works well too if that’s what you have.
- If you prefer a spicier soup, increase red pepper flakes gradually to your heat preference.
- Substitute half-and-half or whole milk for heavy cream for a lighter soup, though it will be less rich.
- Add cream cheese or mascarpone for extra velvety texture and richness.
- Balancing acidity with a little sugar helps if your tomatoes are very tart.
- Fresh basil added at the end adds a bright, fresh flavor dimension.
- This soup keeps well refrigerated for 2-3 days; reheat gently to avoid curdling.
