Cheesy Tomato Tortellini Soup Recipe
Introduction
This Cheesy Tomato Tortellini Soup is a comforting and creamy dish perfect for chilly days. With tender tortellini swimming in a rich tomato and cheese broth, it’s both satisfying and easy to make.
Ingredients
- 1 package of tortellini (about 9 ounces)
- 4 cups crushed tomatoes
- 1 cup heavy cream
- 1 cup shredded cheese (such as mozzarella or Parmesan)
Instructions
- Step 1: In a large pot, combine the crushed tomatoes and heavy cream. Bring the mixture to a simmer over medium heat, stirring occasionally.
- Step 2: Add the tortellini to the pot and cook according to the package instructions, typically about 3-5 minutes, until tender.
- Step 3: Stir in the shredded cheese until melted and well combined. Serve the soup hot.
Tips & Variations
- Try using different cheeses like asiago or fontina for varied flavor.
- Add fresh basil or oregano for a herby touch.
- Use vegetable or chicken broth instead of cream for a lighter version.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent the cheese from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen tortellini for this soup?
Yes, frozen tortellini works well. Just add a couple of extra minutes to the cooking time to ensure they are fully heated through.
What type of cheese is best for this soup?
Soft melting cheeses like mozzarella, fontina, or shredded Parmesan work best to create a creamy texture and rich flavor.
PrintCheesy Tomato Tortellini Soup Recipe
This Cheesy Tomato Tortellini Soup is a comforting and hearty dish featuring tender tortellini simmered in a creamy tomato base, enriched with melted cheese for a rich and satisfying flavor. Perfect for a cozy meal, this soup combines the tanginess of tomatoes with the indulgence of cream and cheese, resulting in a deliciously balanced and easy-to-make recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Soup Base
- 4 cups diced tomatoes (canned or fresh)
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Pasta and Cheese
- 12 oz refrigerated cheese tortellini
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Optional Garnishes
- Fresh basil leaves, chopped
- Red pepper flakes
Instructions
- Prepare the Soup Base: In a large pot over medium heat, heat olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes, then add the minced garlic and cook for another 30 seconds until fragrant.
- Add Tomatoes and Broth: Pour in the diced tomatoes along with their juices and the chicken or vegetable broth. Stir well, bring the mixture to a gentle simmer and let it cook for 10-15 minutes to allow flavors to meld.
- Add Cream: Stir in the heavy cream to the tomato mixture, mixing thoroughly to create a creamy soup base. Season with salt and pepper to taste.
- Simmer Soup: Continue simmering the soup gently over low heat, stirring occasionally, for another 5 minutes to combine flavors well.
- Cook Tortellini: Add the cheese tortellini directly into the simmering soup. Cook according to package instructions, usually about 3-5 minutes, until the pasta is tender and cooked through.
- Add Cheese: Once the tortellini are cooked, stir in the shredded mozzarella and grated Parmesan cheese until melted and well incorporated, giving the soup a rich, cheesy texture.
- Serve and Garnish: Ladle the soup into bowls, and garnish with fresh chopped basil and a sprinkle of red pepper flakes if desired. Serve hot and enjoy your comforting cheesy tomato tortellini soup.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Fresh tortellini cooks faster than dried; adjust cooking times accordingly.
- Add a pinch of red pepper flakes for a slight kick of heat.
- You can substitute mozzarella with fontina or provolone for a different cheesy flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: tomato soup, tortellini soup, cheesy soup, creamy tomato soup, easy soup recipe
