Description
A cozy, one-pot tomato soup made extra hearty with cheese tortellini, finished with cream and Parmesan for a rich, velvety weeknight dinner everyone looks forward to.
Ingredients
1 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, diced small
2 celery stalks, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz / 794 g) crushed tomatoes
4 cups (960 ml) chicken broth or vegetable broth
1 tbsp Italian seasoning
1 tsp dried basil (optional)
1/4 tsp red pepper flakes (optional)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
18 oz (510 g) refrigerated cheese tortellini
3/4 cup (180 ml) heavy cream
1 cup (about 90 g) freshly grated Parmesan cheese, plus more for serving
3 cups (about 90 g) fresh spinach (optional)
2 tbsp fresh basil, sliced (optional, for serving)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes, stirring occasionally, until softened.
2. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute.
3. Add crushed tomatoes and broth. Stir in Italian seasoning, salt, pepper, and optional dried basil and red pepper flakes. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
4. Stir in tortellini and simmer 5–7 minutes (or according to package directions) until tender.
5. Reduce heat to low. Stir in heavy cream and Parmesan until smooth and melted. Do not boil.
6. If using spinach, stir it in and cook 1–2 minutes until wilted.
7. Taste and adjust seasoning. Serve hot with extra Parmesan and fresh basil if desired.
Notes
For best leftovers, cook and store tortellini separately, then add to reheated soup.
If the soup thickens, loosen with 1/2 cup (120 ml) broth, then adjust as needed.
Use freshly grated Parmesan for the smoothest, creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes