Description
This velvety tomato tortellini soup combines rich crushed tomatoes, tender cheese tortellini, and freshly grated Parmesan in a creamy, comforting bowl perfect for cozy evenings or family dinners.
Ingredients
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 vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup heavy cream
1 package (20 ounces) refrigerated cheese tortellini
1 cup freshly grated Parmesan cheese
1 cup fresh spinach, chopped
2 tablespoons fresh basil, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5–7 minutes until soft. Stir in minced garlic and cook for 30 seconds.
Add tomato paste and cook for 1–2 minutes until slightly darkened.
Pour in crushed tomatoes and vegetable broth. Add dried basil, oregano, red pepper flakes, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
Blend the soup using an immersion blender until smooth.
Stir in heavy cream and return to a gentle simmer. Add cheese tortellini and cook for 5–7 minutes until tender.
Stir in Parmesan cheese and chopped spinach. Cook until spinach wilts. Adjust seasoning and serve hot garnished with fresh basil.
Notes
For a lighter version, substitute half-and-half for heavy cream. If the soup thickens too much after storing, add ¼ to ½ cup vegetable broth when reheating. Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes