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Parmesan Tomato Tortellini Soup

Parmesan Tomato Tortellini Soup
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Parmesan Tomato Tortellini Soup is a cozy, hearty, and quick-to-make comfort dish featuring cheese-filled tortellini in a rich, creamy tomato broth, brightened with freshly grated Parmesan and herbs. Perfect for busy weeknights, it combines savory warmth with fresh zest for a satisfying meal.

Ingredients

Main Ingredients

  • Cheese Tortellini – 9 to 12 oz package
  • Canned Crushed Tomatoes – 28 oz (one large can)
  • Chicken or Vegetable Broth – 4 cups
  • Parmesan Cheese, freshly grated – 1 cup
  • Onion, finely chopped – 1 medium
  • Garlic, minced – 3 cloves
  • Heavy Cream or Half-and-Half – 1 cup
  • Olive Oil – 2 tablespoons
  • Fresh Basil leaves or Italian Seasoning – 1 tablespoon fresh basil or 1 teaspoon Italian seasoning
  • Salt – to taste
  • Pepper – to taste

Optional Variations

  • Red Pepper Flakes – 1/4 teaspoon (for spicy kick)
  • Cooked Italian Sausage or Shredded Rotisserie Chicken – 1 cup (for meaty enhancement)
  • Fresh Spinach, Zucchini, or Bell Peppers – 1 cup chopped (for vegetable boost)
  • Coconut Milk – 1 cup (dairy-free substitute for heavy cream)
  • Dairy-Free Tortellini – as needed (for vegan/dairy-free option)
  • Fresh Thyme or Oregano – 1 tablespoon (alternative herbs)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add finely chopped onions and minced garlic, then cook until soft and fragrant, about 3-4 minutes, to build a savory flavor base.
  2. Add Tomatoes and Broth: Pour in the canned crushed tomatoes and chicken or vegetable broth. Stir well and bring the mixture to a gentle simmer to allow the flavors to combine.
  3. Season and Simmer: Add salt, pepper, and Italian seasoning or fresh basil. Let the soup simmer for 10 minutes so the herbs infuse fully and the tomato flavor deepens.
  4. Cook Tortellini: Gently add the cheese tortellini to the pot. Cook until they float and are tender yet firm, usually 3-5 minutes, following package instructions as guidance.
  5. Stir in Cream and Parmesan: Reduce heat to low and stir in the heavy cream or half-and-half, creating a velvety broth. Then fold in the freshly grated Parmesan cheese until it melts completely and blends smoothly.
  6. Final Taste and Serve: Taste the soup and adjust seasoning if needed. Serve hot, garnished with extra Parmesan cheese and fresh basil leaves for a flavorful finish.

Notes

  • Use Fresh Parmesan: Freshly grated Parmesan melts better and offers richer flavor than pre-grated versions.
  • Don’t Overcook Tortellini: Cook tortellini just until tender to prevent them from becoming mushy in the soup.
  • Simmer Slowly: A gentle simmer deepens tomato flavors and maintains a smooth broth texture.
  • Layer Flavors: Sauté aromatics well and season gradually to create balanced, rich taste.
  • Add Cream Last: Stir in cream on low heat at the end to avoid curdling and keep broth silky.

Nutrition

Keywords: Parmesan Tomato Tortellini Soup, quick comfort meal, creamy tomato soup, cheese tortellini soup, easy weeknight dinner, Italian soup, creamy tomato broth

Find it online: https://mealsbymary.com/parmesan-tomato-tortellini-soup/