Save A comforting, velvety soup brimming with cheese tortellini, ripe tomatoes, and fresh basil—perfect for cozy evenings.
This soup has become my go-to comfort food during chilly nights and always brings a smile to my family's faces.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Crushed tomatoes: 1 (28-ounce) can
- Tomato sauce (passata): 1 cup
- Vegetable broth: 2 cups
- Sugar: 1 teaspoon (optional, to balance acidity)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon freshly ground
- Heavy cream: 1/2 cup
- Parmesan cheese: 1/2 cup, grated
- Cheese tortellini: 10 ounces (285 g), refrigerated
- Fresh basil leaves: 1/2 cup, chopped (plus extra for garnish)
- Additional grated Parmesan: for serving
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and translucent, about 4-5 minutes.
- Step 2:
- Stir in garlic and cook until fragrant, about 1 minute.
- Step 3:
- Add crushed tomatoes, tomato sauce, and vegetable broth. Season with sugar, salt, and pepper. Bring to a simmer.
- Step 4:
- Simmer uncovered for 10 minutes, stirring occasionally.
- Step 5:
- Use an immersion blender to purée the soup until smooth (or carefully blend in batches in a blender return to pot).
- Step 6:
- Stir in heavy cream and Parmesan cheese, mixing until smooth and heated through.
- Step 7:
- Add tortellini and cook according to package instructions, usually 3-5 minutes, until tender.
- Step 8:
- Stir in chopped basil just before serving.
- Step 9:
- Ladle into bowls and garnish with extra Parmesan and fresh basil.
Save This recipe has brought my family closer, especially during cold evenings when we gather around the table to enjoy warm bowls of this soup.
Required Tools
Large pot, immersion blender or countertop blender, ladle, chef's knife, cutting board
Allergen Information
Contains milk (cream, Parmesan cheese, tortellini), eggs (tortellini filling), and wheat (tortellini). Check tortellini and cheese labels if sensitive to allergens.
Nutritional Information
Per serving: 420 calories, 19 g total fat, 48 g carbohydrates, 15 g protein.
Save This soup is perfect for quick weeknight dinners and leftovers taste even better the next day.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Yes, fresh peeled and chopped tomatoes work well and provide a bright, natural flavor when substituted for canned tomatoes.
- → What type of tortellini is best for this dish?
Refrigerated cheese tortellini is ideal as it cooks quickly and complements the creamy tomato base perfectly.
- → How can I make this dish vegan-friendly?
Replace the heavy cream and Parmesan with plant-based alternatives and use vegan tortellini to maintain a creamy texture and rich flavor.
- → Is it possible to add some heat to this dish?
Yes, a pinch of red pepper flakes can be stirred in to introduce subtle spiciness without overpowering the flavors.
- → What is the best way to blend the soup smoothly?
An immersion blender is convenient for pureeing directly in the pot, but a countertop blender can be used in batches, returning the mixture afterward.