Parmesan Tomato Tortellini Soup
Parmesan tomato tortellini soup is a cozy, one-pot dinner made with a rich tomato base, tender cheese tortellini, and freshly grated Parmesan. It’s creamy, comforting, and perfect for busy weeknights when you want something warm and satisfying without extra effort.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 28 oz crushed tomatoes
- 4 cups chicken broth or vegetable broth
Pasta & Cheese
Creamy Finish
- ½ cup heavy cream or half-and-half
Seasonings
- 1 tsp Italian seasoning
- ½ tsp dried basil or oregano
- Salt and black pepper to taste
- Pinch red pepper flakes optional
Optional Add-Ins
- 2 cups fresh spinach or kale
- Cooked Italian sausage or shredded chicken
- Fresh basil or parsley for garnish
Instructions
Sauté the aromatics
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4–5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
Build the tomato base
- Add tomato paste and cook for 1–2 minutes, stirring often. Pour in crushed tomatoes and broth. Stir in Italian seasoning and dried herbs. Bring to a gentle simmer.
Cook the tortellini
- Add the tortellini to the soup and cook according to package directions, usually 3–5 minutes, until just tender.
Make it creamy
- Reduce heat to low. Stir in the cream and Parmesan cheese until melted and smooth. Add spinach or kale if using and let wilt.
Season and serve
- Taste and adjust with salt, pepper, and red pepper flakes if desired. Let rest for a few minutes before serving.
Notes
- Add Parmesan slowly over low heat to prevent clumping.
- If the soup thickens too much, add extra broth as needed.
- For best texture when freezing, freeze without the tortellini and add fresh pasta when reheating.
Nutrition
Calories: 390kcalCarbohydrates: 38gProtein: 14gFat: 20gFiber: 5gSugar: 9g
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