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Creamy Tomato Tortellini Soup

A warm, velvety soup brimming with tender tortellini, rich cream, and the tangy sweetness of tomatoes, perfect for cozy family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups tortellini (fresh or frozen)
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 each onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

Preparation
  1. Heat a tablespoon of olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until translucent.
  3. Add minced garlic and sauté for an additional minute.
Combine the Base
  1. Pour in the canned diced tomatoes (with juices) and vegetable broth.
  2. Stir in Italian seasoning, salt, and pepper, and let the mixture come to a gentle simmer.
Add the Tortellini
  1. Once the soup is simmering, add the tortellini and cook according to package instructions (about 5-7 minutes).
Creamy Addition
  1. Reduce the heat to low and gently stir in the heavy cream, letting it heat without boiling.
Finish with Freshness
  1. Taste and adjust seasoning as needed, then ladle soup into bowls and garnish with fresh basil.

Notes

For substitutions, use half-and-half or coconut milk for a lighter version. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.