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Creamy Parmesan Tomato Soup with Cheese Tortellini

Creamy Parmesan tomato soup with cheese tortellini simmers crushed tomatoes, broth, and herbs into a rich, savory base. Tender refrigerated tortellini, heavy cream, and finely grated Parmesan make this a comforting one-pot dinner.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 package (20 oz) cheese tortellini refrigerated
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 5-quart pot

Method
 

  1. Heat the olive oil in a 5-quart pot over medium heat, then add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and tomato paste and cook for 1 minute, stirring, until fragrant.
  3. Add the crushed tomatoes, broth, basil, oregano, salt, and pepper; bring to a boil over medium-high heat, then reduce the heat and simmer uncovered for 15 minutes.
  4. Stir in the tortellini and simmer over medium-low heat for 3–5 minutes, or according to the package directions, until tender.
  5. Reduce the heat to low and stir in the heavy cream and Parmesan; heat for 1–2 minutes, stirring, until hot, but do not let the soup boil.

Notes

For the smoothest texture, stir in the cream and Parmesan over low heat and do not let the soup boil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and tortellini can change texture. Use vegetable broth instead of chicken broth for a vegetarian-friendly swap.