Why You’ll Love This Recipe
This One-Pot Creamy Tomato Tortellini Soup is a rich, comforting meal that combines creamy tomato soup with hearty three-cheese tortellini. It’s an easy-to-make dish that requires only one pot, perfect for a weeknight dinner or a cozy weekend meal. With the addition of fresh herbs, parmesan, and a touch of heavy cream, it brings both flavor and warmth in every spoonful. Plus, it’s simple to make and can even be adapted for a slow cooker!
Ingredients
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp olive oil
- 1 spring fresh rosemary, chopped (or ½ tsp dried)
- 28 oz can diced tomatoes
- 15 oz can tomato sauce
- ½ tsp dried oregano
- 4 large fresh basil leaves (or ½ tsp dried basil)
- ½ tsp salt
- ¼ tsp pepper
- 4 cups chicken stock
- ½ cup heavy cream
- 20 oz three-cheese tortellini
- ½ cup shredded parmesan cheese (plus extra for garnish)
- Fresh basil for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Aromatics: Heat olive oil in a 6-quart soup pot or Dutch oven over medium heat. Add diced onion, garlic, and rosemary. Sauté for about 5 minutes until the onions are translucent.
- Add the Liquids and Herbs: Stir in diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream. Bring to a simmer and cook for 20 minutes.
- Cook the Tortellini: Add the tortellini to the soup and cook for 12-15 minutes until tender and cooked through.
- Finish the Soup: Stir in the shredded parmesan cheese.
- Serve: Garnish with fresh basil and additional parmesan cheese before serving.
Servings and Timing
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
Variations
- Slow Cooker Option: For a slow cooker version, add the tortellini and heavy cream in the last 20 minutes of cooking.
- Vegetarian Option: Omit the chicken stock and use vegetable stock for a vegetarian-friendly version.
- Extra Veggies: Add spinach, kale, or carrots for more vegetables in the soup.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over medium heat until warmed through, adding more stock or water if needed.
FAQs
Can I use frozen tortellini?
Yes, frozen tortellini works great in this soup. Just add it directly to the soup without thawing.
Can I make this soup in advance?
Absolutely! The flavors deepen overnight, making it an excellent make-ahead meal.
Can I freeze this soup?
You can freeze the soup, but the tortellini may become softer once thawed. It’s best to freeze the soup without the tortellini and add it when reheating.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to taste.
Can I use half-and-half instead of heavy cream?
Yes, half-and-half will work, though the soup may not be as creamy as with heavy cream.
Can I use fresh herbs instead of dried?
Yes, fresh herbs can be used. Just double the amount since fresh herbs are less potent than dried.
Can I add more vegetables to the soup?
Definitely! You can add spinach, zucchini, or bell peppers to enhance the flavor and nutrition.
Can I use any type of tortellini?
Feel free to use any tortellini you like, but three-cheese tortellini works especially well.
How long can I store the soup?
The soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Can I make this soup without the parmesan?
Yes, you can omit the parmesan, but it will alter the creamy, cheesy flavor of the soup.
Conclusion
One-Pot Creamy Tomato Tortellini Soup is an easy, comforting dish that’s perfect for any time of year. Whether you need a quick weeknight meal or a cozy weekend dinner, this flavorful soup is sure to satisfy everyone at the table.
One-Pot Creamy Tomato Tortellini Soup
- Prep Time: 10 minute
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 8 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
One-Pot Creamy Tomato Tortellini Soup is a rich and comforting meal, combining creamy tomato soup with hearty three-cheese tortellini. With a touch of fresh herbs, parmesan, and heavy cream, it offers warmth and flavor in every spoonful. This easy, one-pot recipe is perfect for a quick weeknight dinner or a cozy weekend meal, and can even be adapted for a slow cooker.
Ingredients
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp olive oil
- 1 sprig fresh rosemary, chopped (or ½ tsp dried)
- 28 oz can diced tomatoes
- 15 oz can tomato sauce
- ½ tsp dried oregano
- 4 large fresh basil leaves (or ½ tsp dried basil)
- ½ tsp salt
- ¼ tsp pepper
- 4 cups chicken stock
- ½ cup heavy cream
- 20 oz three-cheese tortellini
- ½ cup shredded parmesan cheese (plus extra for garnish)
- Fresh basil for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a 6-quart soup pot or Dutch oven over medium heat. Add diced onion, garlic, and rosemary. Sauté for about 5 minutes until the onions are translucent.
- Add the Liquids and Herbs: Stir in diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream. Bring to a simmer and cook for 20 minutes.
- Cook the Tortellini: Add the tortellini to the soup and cook for 12-15 minutes until tender and cooked through.
- Finish the Soup: Stir in the shredded parmesan cheese.
- Serve: Garnish with fresh basil and additional parmesan cheese before serving.
Notes
- Slow Cooker Option: For slow cooker use, add the tortellini and heavy cream in the last 20 minutes of cooking.
- Vegetarian Option: Substitute chicken stock with vegetable stock for a vegetarian-friendly version.
- Extra Veggies: Add spinach, kale, or carrots for added vegetables and nutrition.
