Cheesy Tomato Tortellini Soup Recipe
Introduction
Cheesy Tomato Tortellini Soup is a comforting and creamy dish that’s perfect for chilly days. Combining tender tortellini with rich tomato broth and melted cheese, this soup is both hearty and satisfying.
Ingredients
- 1 package of tortellini (about 9 ounces)
- 4 cups crushed tomatoes or tomato sauce
- 1 cup heavy cream
- 1 cup shredded cheese (such as mozzarella or Parmesan)
Instructions
- Step 1: In a large pot, simmer the crushed tomatoes over medium heat until heated through.
- Step 2: Add the tortellini to the simmering tomato soup and cook according to package instructions until tender.
- Step 3: Stir in the heavy cream and shredded cheese, letting the cheese melt completely before serving.
Tips & Variations
- For extra flavor, add minced garlic and chopped fresh basil to the soup while it simmers.
- Use spinach or mushroom-filled tortellini for a different twist.
- Substitute half-and-half for heavy cream to reduce richness without sacrificing creaminess.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen tortellini for this soup?
Yes, frozen tortellini works well. Just add it directly to the simmering soup and cook according to the package instructions.
What type of cheese is best for this recipe?
Mozzarella and Parmesan are great choices because they melt smoothly and complement the tomato flavor. Feel free to mix cheeses for more depth.
PrintCheesy Tomato Tortellini Soup Recipe
A rich and comforting Cheesy Tomato Tortellini Soup that combines tender tortellini pasta with a creamy tomato base and melted cheese for a hearty and delicious meal, perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Tortellini
- 12 ounces cheese tortellini
Tomato Base
- 28 ounces crushed tomatoes
- 2 cups chicken broth
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried basil
Dairy
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Simmer tomato base: Pour in crushed tomatoes and chicken broth, stir in dried basil, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes to develop the flavors.
- Add cream: Stir in the heavy cream and continue simmering gently, ensuring the soup stays warm but does not boil, for another 5 minutes.
- Cook tortellini: Add the tortellini directly into the simmering soup. Cook according to package instructions, usually about 3-5 minutes, until the tortellini are tender and cooked through.
- Incorporate cheese: Stir in shredded mozzarella and grated Parmesan until melted and fully incorporated into the soup, creating a creamy, cheesy texture.
- Final adjustments: Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with extra Parmesan or fresh basil if desired.
Notes
- You can substitute cream with half-and-half for a lighter soup.
- Use fresh tortellini or frozen, adjusting cooking time accordingly.
- Add spinach or kale for extra greens and nutrition.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: tomato soup, tortellini soup, cheesy soup, Italian soup, comfort food
