Description
A comforting, creamy tomato soup filled with tender cheese tortellini and finished with rich Parmesan for a satisfying, cozy meal.
Ingredients
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Olive oil – 2 tablespoons
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Yellow onion, finely diced – 1 medium
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Garlic cloves, minced – 4
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Tomato paste – 3 tablespoons
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Crushed tomatoes – 800 g (28 oz) can
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Vegetable broth – 1 liter (4 cups)
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Dried basil – 1 teaspoon
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Dried oregano – 1 teaspoon
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Heavy cream – 120 ml (½ cup)
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Cheese tortellini – 300 g (10–11 oz)
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Freshly grated Parmesan cheese – 60 g (½ cup)
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Fresh basil, chopped – 2 tablespoons
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and cook until soft.
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Add garlic and tomato paste, stirring until fragrant.
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Stir in crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Simmer 10–15 minutes.
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Reduce heat and stir in heavy cream until smooth.
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Add tortellini and cook according to package instructions.
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Stir in Parmesan cheese until melted.
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Serve hot with fresh basil and extra Parmesan.
Notes
For best texture, add tortellini just before serving if making ahead. Adjust cream or broth to reach your preferred soup consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes