Ingredients

Fresh refrigerated cheese-filled tortellini (or frozen tortellini)

1 can crushed tomatoes (or fire-roasted crushed tomatoes)

Vegetable broth (or chicken or beef broth)

1 yellow or white onion, finely diced

2-3 cloves fresh minced garlic

1 cup heavy cream (or half-and-half or whole milk)

½ cup freshly grated Parmesan cheese

½ cup shredded mozzarella cheese (or cream cheese or mascarpone)

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf (optional)

Pinch of red pepper flakes (optional)

Olive oil

Salt and freshly ground black pepper

Fresh basil leaves for garnish

Pinch of sugar (optional)

Fresh lemon juice (optional)

Instructions

Step 1: Heat a tablespoon or two of olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and sauté, stirring occasionally, until soft and translucent, about 5-7 minutes.

Step 2: Add the minced garlic and cook for about 1 minute until fragrant, careful not to brown it. Stir in the dried oregano, dried basil, and red pepper flakes if using, and cook for another 30 seconds.

Step 3: Pour in the crushed tomatoes and stir to combine. If desired, add a splash of cooking wine or broth to deglaze the pot, scraping up any browned bits. Add a pinch of sugar if the tomatoes taste too acidic.

Step 4: Add the broth and bay leaf. Bring the soup to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes to let the flavors meld.

Step 5: Remove the bay leaf. Increase heat to medium-low and add the tortellini. Cook according to package directions, usually 3-7 minutes, until tender.

Step 6: Reduce heat to low. Stir in the heavy cream, then gradually add the Parmesan and mozzarella cheeses, stirring until melted and smooth.

Step 7: Taste and season with salt, black pepper, and a squeeze of fresh lemon juice if you like. Ladle soup into bowls, garnish with fresh basil leaves and extra Parmesan, and serve immediately.

Tips & Variations

For a richer soup, add cream cheese or mascarpone along with the Parmesan and mozzarella.

Use fire-roasted crushed tomatoes for a smoky depth of flavor.

Try adding cooked sausage or spinach for extra protein and greens.

If you prefer a thinner soup, add more broth before serving.

Use half-and-half or whole milk instead of heavy cream for a lighter version.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well in this soup. Just add it directly to the simmering soup in step 5 and cook according to the package instructions, usually a few minutes longer than fresh.

What can I substitute for heavy cream?

If you want a lighter soup, you can substitute half-and-half or whole milk for heavy cream. The soup will be less rich but still delicious and creamy.