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Tomato Tortellini Soup

Tomato Tortellini Soup

Tomato tortellini soup with creamy tomato broth and cheesy pillowy tortellini in 20 minutes. Easy weeknight soup.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp dried Italian herbs
  • 1/2 tsp red pepper flakes optional
  • 1 can (28 oz) fire roasted crushed tomatoes
  • 4 cups low sodium chicken or vegetable broth
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp granulated sugar to balance acidity
  • 9 oz refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated parmesan plus more for serving
  • 2 tbsp fresh basil torn, for garnish

Method
 

  1. **Sweat.** Heat olive oil in a Dutch oven over medium heat. Add onion and cook 4 minutes until soft.
  2. **Bloom.** Add garlic, tomato paste, Italian herbs, and red pepper flakes. Stir 1 minute until the paste darkens.
  3. **Simmer.** Pour in crushed tomatoes, broth, salt, pepper, and sugar. Bring to a low boil and simmer 8 minutes.
  4. **Cook.** Add tortellini and cook 4 to 5 minutes until floating and pillow tender.
  5. **Cream.** Reduce heat to low. Stir in heavy cream and parmesan until silky.
  6. **Serve.** Ladle into bowls and top with extra parmesan and torn basil.

Notes

Use cheese tortellini from the refrigerated section, not dried. Refrigerated cooks in 4 minutes. Add the tortellini in the last 5 minutes so they do not overcook into mush. Use fire roasted crushed tomatoes for smoky depth without long simmer time.