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–+ servings

Parmesan Tomato Tortellini Soup

A comforting bowl of creamy tomato broth with cheesy tortellini and fresh basil, perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 package tortellini (fresh or frozen) Cheese-filled tortellini works best.
  • 4 cups vegetable broth Or chicken broth for more savory depth.
  • 1 can diced tomatoes (14-15 oz) Undrained.
  • 1 cup heavy cream Use half-and-half or coconut milk for a lighter version.
  • 1 cup grated Parmesan cheese Plus extra for serving.
  • 2 cloves garlic Minced.
  • 1 medium onion Chopped.
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper To taste.
  • Fresh basil leaves For garnish.

Instructions

Preparation

  • Heat a large pot over medium heat and add a splash of oil or a knob of butter.
  • Add the chopped onion and cook, stirring occasionally, until translucent, about 4-5 minutes.
  • Add the minced garlic and cook 30-45 seconds until fragrant.

Base Cooking

  • Stir in the can of diced tomatoes (with their juices), the vegetable broth, and the Italian seasoning.
  • Increase heat to bring the mixture to a gentle boil.

Cooking Tortellini

  • Add the tortellini to the boiling broth and cook according to the package instructions (usually 3-7 minutes), stirring occasionally.
  • The tortellini are done when they float and are tender when tasted.

Finishing Touches

  • Reduce the heat to low and pour in the heavy cream and add the grated Parmesan.
  • Stir continuously until the cheese is fully melted and the soup is heated through — don’t let it boil hard after adding dairy.
  • Taste and season with salt and pepper.
  • If the soup is too thick, thin it with extra broth or water.

Serving

  • Ladle into bowls and garnish with torn fresh basil and extra Parmesan.
  • Serve immediately.

Notes

This soup is best served with warm, crusty bread or garlic toast. For a heartier meal, stir in fresh spinach just before serving. Can be stored in the refrigerator for up to 3-4 days, but tortellini will absorb liquid over time. For freezing, consider separating the tortellini from the broth.