Description
Parmesan Tomato Tortellini Soup is a comforting and flavorful soup that combines creamy Parmesan cheese, vibrant crushed tomatoes, and tender cheese tortellini. Easy to make and adaptable to your preferences, this soup offers a warm, hearty meal perfect for any day you want to cozy up and enjoy a satisfying bowl of deliciousness.
Ingredients
Main Ingredients
- Fresh or frozen cheese tortellini – 9 to 12 ounces
- Crushed tomatoes – 1 (28-ounce) can
- Vegetable or chicken broth – 4 cups
- Grated Parmesan cheese – 1 cup, plus extra for garnish
- Garlic – 3 cloves, minced
- Onion – 1 medium, finely chopped
- Olive oil – 2 tablespoons
- Fresh basil or Italian herbs – 2 tablespoons, chopped
- Heavy cream or half-and-half (optional) – 1/2 cup
- Salt and pepper – to taste
Optional Variations
- Fresh spinach – 1 to 2 cups, added near the end of cooking
- Red pepper flakes or hot sauce – to taste for a spicy kick
- Cooked Italian sausage, shredded chicken, or beans – 1 cup for protein boost
- Coconut milk or almond cream – 1/2 cup as dairy-free cream substitute
- Gluten-free tortellini – 9 to 12 ounces as gluten-free alternative
Instructions
- Prepare the Aromatics: Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing them until soft and fragrant, about 5 minutes. This creates the flavorful base of the soup.
- Add Tomatoes and Broth: Pour in the 28-ounce can of crushed tomatoes and 4 cups of vegetable or chicken broth. Stir well to combine the ingredients. Let the soup simmer gently for 10 to 15 minutes to allow the flavors to meld together.
- Cook the Tortellini: Add the cheese tortellini directly into the simmering soup. Fresh tortellini will cook in about 3 to 5 minutes, while frozen may require slightly longer. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Stir in Cream and Parmesan: When the tortellini is tender, reduce the heat to low. Stir in 1/2 cup of heavy cream or half-and-half, if using, followed by 1 cup of grated Parmesan cheese. Stir continuously until the cheese melts smoothly into the soup, creating a creamy texture.
- Season and Serve: Season the soup with salt and pepper to taste. Add chopped fresh basil or Italian herbs for brightness and freshness. Give everything a final stir, then ladle the soup into bowls. Garnish with extra Parmesan, a drizzle of olive oil, and more fresh herbs if desired.
Notes
- Use fresh tortellini when possible for quicker cooking and lighter texture.
- Simmering the soup allows the flavors to deepen and blend beautifully.
- Add Parmesan cheese gradually to avoid clumping and ensure creamy consistency.
- Reserve a small amount of pasta water to loosen the soup if it becomes too thick.
- Add fresh herbs just before serving to keep their aroma and flavor vibrant.
- To prevent tortellini from getting mushy when storing leftovers, keep soup and pasta separate and combine just before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg