Description

This Creamy Cheesy Tomato Tortellini Soup is a comforting and flavorful meal perfect for warming up on chilly days. Featuring a rich tomato base enhanced with herbs and a medley of cheeses, this soup combines tender cheese-filled tortellini with a creamy broth that is both satisfying and simple to make. The recipe balances bright tomato acidity with the softness of fresh herbs and the indulgence of Parmesan and mozzarella cheeses, finishing with a hint of fresh lemon for brightness.

Ingredients

Scale

Soup Base

1 tablespoon olive oil
1 medium yellow or white onion, finely diced
3 cloves fresh garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon red pepper flakes (optional)
28 oz canned crushed tomatoes
1 pinch sugar (optional)
4 cups vegetable broth (or chicken or beef broth)
1 bay leaf (optional)

Tortellini

9–12 oz fresh refrigerated cheese-filled tortellini (or frozen, as preferred)

Cheese and Dairy

1 cup heavy cream (substitute half-and-half or whole milk if desired)
¾ cup freshly grated Parmesan cheese
½ cup shredded mozzarella cheese
2 oz cream cheese or mascarpone cheese (optional for extra creaminess)

Seasonings and Garnish

Salt, to taste
Freshly ground black pepper, to taste
Fresh lemon juice, a squeeze (optional)
Fresh basil leaves, for garnish
Extra grated Parmesan cheese, for garnish

Instructions

Prepare Aromatics: Heat a large pot or Dutch oven over medium heat and add 1 to 2 tablespoons of olive oil. Once the oil shimmers, add finely diced onion and sauté for 5-7 minutes until softened and translucent.
Add Garlic and Herbs: Stir in the minced garlic and cook for about 1 minute until fragrant but not browned. Add dried oregano, dried basil, and red pepper flakes if using, cooking for another 30 seconds to release the flavors.
Add Tomatoes and Deglaze: Pour in the crushed tomatoes and stir to combine. Optionally add a splash of broth or non-alcoholic cooking wine to deglaze any browned bits on the pot’s bottom. Add a pinch of sugar if the tomatoes taste too acidic.
Simmer Soup Base: Pour in the broth of your choice and add a bay leaf if using. Bring the soup to a gentle simmer. Reduce heat to low, cover, and let it cook for 15-20 minutes to develop flavor.
Cook Tortellini: Remove the bay leaf. Turn heat to medium-low, and add fresh or frozen tortellini to the simmering soup. Cook according to package directions, generally 3-7 minutes for fresh tortellini, until tender and cooked through.
Add Cream and Cheese: Reduce the heat to low. Slowly stir in the heavy cream (or half-and-half), then gradually add Parmesan and mozzarella cheeses, and optional cream cheese or mascarpone. Stir continuously until cheeses melt completely and the soup is creamy.
Season and Serve: Taste and adjust salt and pepper as needed. Add a squeeze of fresh lemon juice to brighten the flavors, if desired. Ladle soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately.

Notes

Fresh tortellini cooks faster than frozen; adjust cooking times accordingly.
For a vegetarian option, use vegetable broth and ensure cheeses are vegetarian-friendly.
Add cream cheese or mascarpone for a richer, silkier texture.
If preferred, substitute heavy cream with half-and-half or whole milk for a lighter soup.
The red pepper flakes add a mild heat, but can be omitted for a milder flavor.
For a less acidic soup, balancing with a pinch of sugar is highly recommended.
Fresh lemon juice at the end enhances and brightens all the flavors beautifully.
Use freshly grated cheese for better melting and flavor compared to pre-shredded varieties.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: Cheesy tomato tortellini soup, creamy tomato soup, tortellini soup recipe, easy Italian soup, comfort food soup