Creamy Tomato Tortellini (Printable)
Velvety tomato broth with cheese tortellini, fresh herbs, and a splash of cream for indulgence.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 (28-ounce) can crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 teaspoon dried basil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Dairy & Pasta
09 - 1/2 cup heavy cream
10 - 1 (9-ounce) package refrigerated cheese tortellini
11 - 1/3 cup grated Parmesan cheese, plus extra for serving
→ Seasonings
12 - Salt and freshly ground black pepper, to taste
13 - Chopped fresh basil or parsley for garnish (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Add minced garlic and cook for 1 minute until fragrant, stirring frequently.
03 - Pour in crushed tomatoes, vegetable broth, dried basil, oregano, and red pepper flakes if using. Bring to a simmer and cook for 10 minutes to blend flavors.
04 - Add refrigerated cheese tortellini to the simmering broth and cook gently for 6 to 8 minutes, until pasta is tender and cooked through.
05 - Reduce heat to low. Stir in heavy cream and grated Parmesan cheese, warming gently for 2 to 3 minutes without boiling.
06 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve hot, garnished with extra Parmesan and fresh herbs if desired.
# Expert Advice:
01 -
- It comes together in under 40 minutes but tastes like it's been simmering all day.
- The cream swirl at the end feels like a small indulgence that transforms the entire bowl.
- It's the kind of soup that makes people ask for seconds without hesitation.
02 -
- Never let the soup boil after adding the cream—you'll watch it separate and break, and all that velvety texture will disappear into watery soup.
- The tortellini will continue to soften slightly as the soup sits, so serve it immediately if you like them with a firmer bite.
- Taste the broth before the cream goes in; that's your chance to adjust the seasonings while they can still blend properly.
03 -
- Use San Marzano tomatoes if possible—they're naturally sweeter and less acidic, requiring less cream to balance.
- Grate your Parmesan fresh from a block rather than buying pre-grated; it melts more smoothly and tastes noticeably better in the finished soup.