Description
This Creamy Cheesy Tomato Tortellini Soup combines tender cheese-filled tortellini with a rich, flavorful tomato broth, enhanced by fresh herbs and a blend of melted cheeses. Perfect for warming up on a chilly day, this comforting soup is creamy, hearty, and quick to prepare.
Ingredients
Tortellini
- Fresh refrigerated cheese-filled tortellini – 1 pound
- Frozen tortellini (optional) – 1 pound
Tomatoes & Broth
- Crushed tomatoes (canned) – 28 ounces
- Fire-roasted crushed tomatoes (optional) – 14 ounces
- Diced tomatoes (optional) – 14 ounces
- Tomato passata (optional) – 1/2 cup
- Whole peeled tomatoes (optional) – 1 can (14 ounces)
- Vegetable broth – 4 cups
- Chicken broth (optional) – 4 cups
- Beef broth (optional) – 4 cups
Aromatics & Herbs
- Yellow or white onion, finely diced – 1 medium
- Fresh minced garlic – 3 cloves
- Dried oregano – 1 teaspoon
- Dried basil – 1 teaspoon
- Bay leaf (optional) – 1
- Fresh basil leaves – 1/4 cup, chopped
- Red pepper flakes (optional) – 1/4 teaspoon
Dairy & Cheese
- Heavy cream – 1 cup
- Half-and-half (optional) – 1 cup
- Whole milk (optional) – 1 cup
- Freshly grated Parmesan cheese – 1 cup
- Pecorino Romano cheese (optional) – 1/4 cup
- Shredded mozzarella cheese – 1 cup
- Cream cheese (optional) – 4 ounces
- Mascarpone cheese (optional) – 2 tablespoons
Additional Ingredients
- Olive oil – 2 tablespoons
- Salt – to taste
- Freshly ground black pepper – to taste
- Sugar (optional) – 1/2 teaspoon
- Fresh lemon juice (optional) – 1 teaspoon
Instructions
- Sauté Onions: Grab a large pot or Dutch oven and set it over medium heat. Add 1 to 2 tablespoons of olive oil. Once shimmering, toss in your finely diced onion. Sauté, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes.
- Add Garlic and Herbs: Add minced garlic to the pot and cook for about 1 minute until fragrant, being careful not to brown it. Stir in dried oregano, dried basil, and red pepper flakes if using, cooking for another 30 seconds to bloom the flavors.
- Add Tomatoes: Pour in the crushed tomatoes and stir to combine with the aromatics. Optionally, add a splash of cooking wine or broth to deglaze the pot, scraping up any browned bits. Add a pinch of sugar if the tomatoes taste too acidic.
- Simmer Soup: Pour in your choice of broth (vegetable, chicken, or beef). Add a bay leaf if using. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes to develop flavor.
- Cook Tortellini: Remove the bay leaf. Increase heat to medium-low and carefully add fresh or frozen tortellini to the soup. Cook according to package instructions, usually 3-7 minutes, until tortellini is cooked through.
- Add Cream and Cheese: Lower heat to the lowest setting. Stir in heavy cream or half-and-half gently. Gradually add grated Parmesan and shredded mozzarella (or cream cheese alternative), stirring continuously until fully melted and integrated.
- Final Seasoning and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Optionally, add a squeeze of fresh lemon juice to brighten flavors. Ladle the soup into bowls, garnish with fresh basil leaves and extra Parmesan cheese, and serve immediately.
Notes
- Use fresh refrigerated tortellini for the best texture, but frozen tortellini works well too.
- Adjust the type of broth based on preference or availability: vegetable, chicken, or beef all work fine.
- Adding sugar balances the acidity of tomatoes but can be skipped if using sweet tomatoes.
- For a lighter soup, substitute heavy cream with half-and-half or whole milk.
- You can customize the cheese blend based on preference; mascarpone or cream cheese add extra creaminess.
- Red pepper flakes add heat but are optional.
- Lemon juice at the end enhances the brightness and balances richness.
