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Creamy tomato tortellini soup with parmesan and basil.

Easy Creamy Tomato Tortellini Soup

This creamy tomato tortellini soup is a delicious and comforting meal that's perfect for busy weeknights. Packed with cheese tortellini, fresh vegetables, and a rich tomato base, it's ready in just 30 minutes.
4.20 from 5 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Servings
Author: Deborah Rainford

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 28- ounce can crushed tomatoes
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 20- ounce package cheese tortellini
  • Fresh basil, for garnish (optional)
  • Grated Parmesan cheese, for garnish (optional)

Instructions

  • Sauté the Vegetables: Heat olive oil over medium heat in a large pot. Add diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
  • Add Garlic: Add minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir to combine.
  • Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
  • Blend (Optional): For a smoother texture, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer batches of the soup to a blender and blend until smooth. Return the soup to the pot.
  • Add Cream and Seasonings: Stir in the heavy cream, dried basil, dried oregano, salt, and pepper. Bring the soup back to a simmer.
  • Cook Tortellini: Add the cheese tortellini to the pot and cook according to package instructions, usually about 5-7 minutes, until the tortellini is tender and cooked through.
  • Serve: Ladle the soup into bowls and garnish with fresh basil and grated Parmesan cheese, if desired.

Notes

  • Make it Vegetarian: Use vegetable broth as listed for a vegetarian version. Ensure the cheese tortellini and Parmesan are also vegetarian, if applicable.
  • Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
  • Blending Tips: If you prefer a chunkier soup, skip the blending step. For a smoother consistency, blend to your desired texture.
  • Add-ins: Feel free to add other vegetables like spinach or bell peppers for added nutrition and flavor.

Nutrition

Calories: 542kcal | Carbohydrates: 59g | Protein: 18g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 81mg | Sodium: 1248mg | Potassium: 568mg | Fiber: 7g | Sugar: 13g | Vitamin A: 4665IU | Vitamin C: 16mg | Calcium: 234mg | Iron: 5mg
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