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A close-up macro photograph of creamy tomato tortellini soup in a rustic bowl, showing the texture of the cheese tortellini and creamy broth.

Creamy Tomato Tortellini Soup: A Rustic 30-Minute Masterpiece

This Creamy Tomato Tortellini Soup is a hearty, rustic, one-pot meal perfect for any weeknight. Tender cheese tortellini swims in a velvety, rich tomato broth, ready to serve and impress in just 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Extra Virgin Olive Oil 30ml
  • 1 medium Yellow Onion finely diced
  • 4 cloves Garlic minced
  • 28 oz Crushed Tomatoes 794g can
  • 4 cups Vegetable Broth 960ml
  • 1 cup Heavy Cream 240ml
  • 9 oz Refrigerated Cheese Tortellini 255g package
  • 1 tsp Dried Oregano 5g
  • 1 tsp Dried Basil 5g
  • 1/2 tsp Salt 2.5g
  • 1/4 tsp Black Pepper 1.25g
  • Fresh Parsley and Grated Parmesan Cheese for garnish

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Wooden spoon
  • 1 Ladle

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent. Add minced garlic and cook for 1 more minute until fragrant.
  2. Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and let cook for 15 minutes to allow flavors to meld.
  3. Increase heat to a medium simmer. Add the refrigerated tortellini and cook according to package instructions, typically 3-4 minutes, until they float. Reduce heat to low and slowly stir in the heavy cream until combined. Do not boil.
  4. Ladle the soup into bowls. Garnish generously with fresh chopped parsley and grated Parmesan cheese. Serve immediately.

Notes

Don't Overcook the Tortellini: Add it at the very end of the cooking process to prevent it from becoming mushy.
Use High-Quality Tomatoes: The flavor of your soup is heavily dependent on the quality of your canned tomatoes.
Temper the Cream: For an extra-smooth texture, ladle a small amount of hot broth into the cream while whisking, then pour the warmed cream mixture back into the pot.
Let it Rest: Allowing the soup to sit for 5-10 minutes off the heat before serving can help the flavors meld even further.