Creamy Cheesy Tomato Tortellini Soup for Comfort (Print Version)
Creamy Cheesy Tomato Tortellini Soup is a comforting meal. This rich, cheesy broth with tender tortellini is a warm hug in a bowl, perfect for any night.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Vegetarian
# Ingredients:
→ Soup Base Essentials
01 -
2 tbsp Olive Oil
02 -
1 large Yellow Onion, finely diced
03 -
4 cloves Garlic, minced
04 -
1 (28-ounce) can Crushed Tomatoes
05 -
4 cups Vegetable Broth (low-sodium)
06 -
1.5 cups Heavy Cream
→ The Cheesy Goodness
07 -
1 (19-ounce) package Fresh or Frozen Cheese Tortellini
08 -
1 cup Fresh Mozzarella, shredded or diced
09 -
1/2 cup Parmesan Cheese, grated
→ Flavor Enhancers & Greens
10 -
5 oz Baby Spinach, a few handfuls
11 -
1 tsp Italian Seasoning
12 -
1/2 tsp Red Pepper Flakes (optional, or to taste)
13 -
Salt & Black Pepper, to taste
→ Optional Finishing Touches
14 -
Fresh basil, for garnish
15 -
Extra grated Parmesan, for serving
# Instructions:
01 -
Grab a large pot or Dutch oven, drizzle in a bit of olive oil over medium heat. When it's shimmering, toss in your diced onion. Cook it down until it's soft and translucent, about 5-7 minutes. You'll start to smell that sweet oniony goodness, which is always a good sign! Next, add your glorious minced garlic. Stir it around for just about a minute until it's fragrant—don't let it burn, that's a mistake I've made too many times, and burnt garlic is just sad. Keep it moving!
02 -
Pour in that can of crushed tomatoes and the vegetable broth. Give it a good stir, making sure to scrape up any bits from the bottom of the pot. Now, add your Italian seasoning, red pepper flakes (if you're feeling a little adventurous), and a good pinch of salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. This really allows the flavors to meld and deepen, making our Cheesy Tomato Tortellini Soup truly shine.
03 -
Once your tomato base has had a good simmer, remove the lid and pour in the heavy cream. Stir it until it's fully combined and the soup takes on a beautiful, creamy orange hue. Taste it now! This is your chance to adjust the seasonings. Does it need more salt? A little more pepper? Maybe a tiny dash more Italian seasoning? Trust your taste buds here; they know what's up. This step really brings the "creamy" to our Cheesy Tomato Tortellini Soup!
04 -
Turn the heat up to medium-high and bring the soup back to a gentle boil. Carefully add the tortellini to the simmering soup. Cook according to the package directions, which is usually just 3-5 minutes for fresh tortellini or a bit longer for frozen. This is crucial: don't overcook them! Mushy tortellini is a real disappointment. I once got distracted and my tortellini turned into little doughy blobs. Learn from my mistakes!
05 -
Once the tortellini is al dente and floating happily, remove the pot from the heat. Now for the best part: stir in the shredded mozzarella and grated Parmesan cheese. Keep stirring until all that glorious cheese is melted and gooey. Then, add the baby spinach. Push it down into the hot soup; it'll wilt almost instantly. The warmth from the Cheesy Tomato Tortellini Soup will do all the work here.
06 -
Ladle your warm, inviting Cheesy Tomato Tortellini Soup into bowls. I love to add an extra sprinkle of Parmesan and a twist of fresh black pepper right before serving. Sometimes, I even tear up a fresh basil leaf or two if I have it. The aroma of the melted cheese and fresh herbs is just incredible. Get ready for that first comforting spoonful; it's honestly the best!
# Notes:
01 -
Always taste and adjust seasonings *after* adding cheese; it adds salt!
02 -
For best results, cook tortellini just until al dente to avoid mushiness.
03 -
Good quality crushed tomatoes make a world of difference in this soup.
04 -
Serve with crusty bread for dipping into that amazing broth.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
cutting board
03 -
knife
04 -
ladle
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 15-20g