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Parmesan Tomato Tortellini Soup

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A cozy, creamy tomato soup upgraded with tender cheese tortellini and a savory Parmesan finish, perfect for an easy and satisfying weeknight meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups chicken broth or vegetable broth
  • 20 ounces refrigerated cheese tortellini
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • Pinch of red pepper flakes, optional
  • Fresh basil or parsley, chopped, optional

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until softened and translucent.
  3. Add garlic and cook briefly until fragrant.
  4. Stir in tomato paste and cook until slightly darkened.
  5. Add crushed tomatoes and broth and stir to combine.
  6. Add Italian seasoning, salt, black pepper, and red pepper flakes if using.
  7. Bring to a gentle simmer and cook uncovered.
  8. Add tortellini and simmer until tender.
  9. Lower heat and stir in heavy cream and Parmesan cheese.
  10. Stir gently until cheese is melted and soup is creamy.
  11. Taste and adjust seasoning as needed.
  12. Garnish with fresh basil or parsley if desired.
  13. Serve hot.

Notes

Cook tomato paste until slightly caramelized for deeper flavor. Keep heat low when adding cream and cheese to prevent curdling.

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