Save to Pinterest This velvety tomato and cheese tortellini dish offers a comforting balance of rich tomato base and tender pasta, enhanced with fresh herbs and Parmesan. Begin by sautéing onion and garlic, then simmer crushed tomatoes and broth with basil and oregano for depth. Blend until smooth, stir in cream and cheese for richness, then cook tortellini to tender perfection. Garnish with fresh basil and Parmesan to elevate flavors, making it a satisfying meal for cooler evenings.
Discovering this Creamy Tomato and Tortellini Soup felt like finding a warm hug in a bowl on a chilly evening. The first time I made it, the rich tomato aroma filled my kitchen, promising comfort and satisfaction.
I remember when unexpected guests stopped by on a snowy night and this soup saved the evening with its creamy warmth and hearty presence.
Ingredients
- Olive oil: I always choose extra virgin for its fruity aroma that sets the base for the soup beautifully
- Yellow onion: Finely chopped to melt into the broth and enrich every spoonful
- Garlic: Minced fresh to invigorate the aroma without overpowering the gentle tomato
- Crushed tomatoes: Quality canned ones work best for a consistent rich base
- Vegetable broth: Homemade or low-sodium store-bought keeps the flavor clean and lets the tomatoes shine
- Heavy cream: Adds that luscious silkiness that transforms the soup
- Grated Parmesan cheese: Stirred in at the end for a subtle savory depth
- Cheese tortellini: The refrigerated kind cooks quickly and holds its soft texture well
- Dried basil and oregano: Give the soup a familiar Italian flair without fuss
- Salt and black pepper: Season carefully to balance all the flavors
- Red pepper flakes (optional): For a subtle warming kick if you like
- Fresh basil leaves (optional): Chopped as garnish for a fresh bright finish
- Extra Parmesan cheese: For sprinkling just before serving
Instructions
- Get Everything Ready:
- Gather all ingredients on your counter to feel organized and relaxed before starting. The olive oil shimmering in the pot will be your signal that the magic begins.
- Sauté the Veggies:
- Warm olive oil on medium heat and gently soften the finely chopped onion until translucent and sweet - listen for the gentle sizzle and breathe in the comforting smells.
- Add Garlic:
- Stir in minced garlic and let it cook just until fragrant, about a minute - careful not to burn; the aroma will be inviting and mild.
- Simmer the Base:
- Pour in crushed tomatoes and vegetable broth. Add dried basil, oregano, salt, black pepper, and optional red pepper flakes. Bring to a gentle boil then reduce heat, letting the flavors mingle for 10 minutes - the kitchen will fill with a warm tomato embrace.
- Blend to Smooth:
- Use an immersion blender carefully to purée the soup until silky smooth or transfer to a blender in batches. The texture should be velvety without losing the heartiness.
- Make It Creamy:
- Stir in heavy cream and grated Parmesan, letting the soup simmer for 2 minutes so all the richness comes together harmoniously.
- Cook the Tortellini:
- Add the refrigerated cheese tortellini and cook according to package directions, usually 3-5 minutes, until tender and plump - they’re the stars that hold this dish together.
- Final Seasoning:
- Taste the soup and adjust salt and pepper as needed to bring out the best balance in every spoonful.
- Serve with Love:
- Ladle into bowls and garnish with fresh basil and extra Parmesan if desired. Serve hot and enjoy the cozy satisfaction.
Save to Pinterest This soup became more than just a meal when my family gathered around the table after a long day, sharing stories between spoonfuls of creamy warmth and comfort.
Keeping It Fresh
To keep the soup fresh for leftovers, store it tightly covered in the fridge for up to 3 days and reheat gently to preserve its velvety texture and avoid separating the cream.
When You're Missing Something
If you don’t have fresh basil, a sprinkle of dried Italian herbs can fill in nicely, and a squeeze of lemon juice brightens the flavors wonderfully in a pinch.
Serving Ideas That Clicked
This soup pairs beautifully with crusty bread or a light green salad to balance the richness. Leftovers also make a fantastic light lunch when reheated with a touch more broth.
- Don’t forget to save some extra Parmesan for topping just before serving
- Oh wait one more thing: add baby spinach in the last two minutes for extra greens
- Always taste and adjust seasoning after reheating for the best experience
Save to Pinterest Thanks for sharing this cooking moment with me; I hope this soup brings you as much comfort and joy as it has to my kitchen and table.
Recipe Questions & Answers
- → What type of pasta is best for this dish?
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Cheese tortellini works best as it absorbs the creamy tomato base while adding a rich, cheesy texture.
- → Can I make this dish vegan?
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Yes, by substituting plant-based cream, vegan Parmesan, and vegan tortellini, it can suit vegan preferences.
- → How do I achieve a smooth texture in the dish?
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Use an immersion blender or regular blender to puree the tomato and broth mixture until velvety smooth before adding cream and tortellini.
- → What herbs enhance the flavor best?
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Dried basil and oregano complement the tomato base, adding classic Mediterranean notes to the dish.
- → Can I add extra vegetables to this dish?
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Yes, baby spinach added in the last few minutes of cooking provides extra greens without overpowering the flavors.
