Parmesan Tomato Tortellini Soup
This Parmesan Tomato Tortellini Soup is pure comfort in a bowl, ready in under 30 minutes. Tender cheese tortellini swim in a rich, tangy tomato broth made creamy with heavy cream and freshly grated Parmesan, with a touch of spinach for freshness. It's an easy one-pot weeknight dinner that tastes like it simmered all day.
Equipment
- Large soup pot or Dutch oven at least 6 quarts
- Wooden spoon for stirring
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Box grater for fresh Parmesan
- Ladle for serving
Ingredients
For the Soup Base
- 2 tablespoons olive oil 30ml
- 1 medium onion diced
- 4 cloves garlic minced
- 1 can (28 oz) crushed tomatoes 795g
- 4 cups chicken or vegetable broth 960ml
- 1 cup heavy cream 240ml
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- salt and black pepper to taste
For the Tortellini and Finishing
- 20 oz cheese tortellini 567g, fresh or frozen
- 1 cup Parmesan cheese freshly grated, plus more for serving
- 2 cups fresh spinach optional
- fresh basil for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat, add diced onion and cook 4-5 minutes until translucent, then add garlic and cook 1 minute until fragrant.
- Stir in crushed tomatoes and broth, season with basil, oregano, salt, black pepper, and optional red pepper flakes, then bring to a gentle boil and reduce to a steady simmer.
- Simmer uncovered for 10 minutes, stirring occasionally, to let the flavors meld and the tomatoes break down.
- Reduce heat to low, slowly stir in the heavy cream, then add the grated Parmesan a handful at a time until fully melted and smooth.
- Bring soup back to a gentle simmer, add the tortellini, and cook according to package directions (7-9 minutes frozen, 3-5 minutes fresh), stirring gently.
- Stir in spinach until wilted, about 1-2 minutes, adjust seasoning, turn off heat, and rest 2-3 minutes before serving.
Notes
- Use freshly grated Parmesan rather than pre-grated for the best melting quality and flavor.
- Don't skip sautéing the aromatics—they create the flavor foundation for the entire soup.
- Add the cream on low heat to prevent it from breaking or curdling, and never boil after adding cream.
- Cook the tortellini directly in the soup rather than separately to infuse them with flavor.
- If the soup gets too thick after sitting, thin it with a splash of broth or cream.
- Taste and adjust seasonings at multiple stages as flavors develop during cooking.
- Use high-quality canned tomatoes, such as San Marzano, for the best tomato flavor.
- Store cooled soup in airtight containers in the refrigerator for up to 4 days; it tastes even better the next day.
- Freeze the soup base without the tortellini for up to 3 months and add fresh tortellini when reheating.
- For variations, add cooked Italian sausage or chicken, extra vegetables, or swap heavy cream for half-and-half for a lighter option.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 38gProtein: 16gFat: 22gSaturated Fat: 12gCholesterol: 75mgSodium: 890mgFiber: 4gSugar: 8gCalcium: 280mgIron: 3mg
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