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Creamy Garlic Tomato Tortellini Soup recipe

Creamy Garlic Tomato Tortellini Soup with Cheese Tortellini

Chef Roberto, an Italian-American cuisine expert from Eat Every Slice, smiling while holding a plate of freshly made pasta garnished with basil.Roberto
This Creamy Garlic Tomato Tortellini Soup is a delightful blend of creamy tomato base, aromatic garlic, and tender cheese tortellini. Perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian American
Servings 8 bowls
Calories 400 kcal

Equipment

  • 1 Large pot for soup
  • 1 immersion blender optional
  • 1 separate pot for cooking tortellini

Ingredients
  

Soup Base

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 14.5 oz cans diced tomatoes
  • 1 6 oz can tomato paste
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream

Additions

  • 1 9 oz package cheese tortellini
  • Fresh basil leaves for garnish

Instructions
 

Preparation

  • Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for another minute.
  • Add diced tomatoes, tomato paste, and vegetable broth. Stir in dried basil, oregano, salt, and pepper. Bring to a simmer and let cook for 20 minutes.
  • While the soup is simmering, cook the cheese tortellini in a separate pot according to package instructions. Drain and set aside.
  • Use an immersion blender to puree the soup until smooth, if desired. Stir in heavy cream and return to a gentle simmer.
  • Add the cooked tortellini to the soup. Allow everything to heat through for about 10 minutes.

Serving

  • Ladle the soup into bowls and garnish with fresh basil leaves. Optionally, sprinkle with grated Parmesan cheese before serving.

Storage

  • Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently over medium heat before serving.

Notes

Pro Tips: Enhance the tomato flavor by roasting the tomatoes before adding them to the soup.
Ingredient Substitutions: Use coconut milk instead of heavy cream for a dairy-free option.
How to Serve: Pair with a crusty baguette or garlic bread.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 4 days.
Make-Ahead Tips: Prepare the soup base a day in advance and add tortellini when reheating.
Keyword cheese tortellini soup, creamy garlic tomato tortellini soup, Italian soup recipe