Creamy Tuscan Tomato Tortellini Soup
A comforting Italian-inspired soup combining crushed tomatoes, vegetable broth, and cheese tortellini finished with basil pesto and heavy cream. Aromatic herbs and garlic build depth while the tortellini cooks directly in the broth. Ready in under 30 minutes for a weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, petite diced
- 6 cloves garlic, minced
- 2 teaspoons dried sage
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons sugar
- 2 28 oz. cans crushed tomatoes
- 2 ½ cups vegetable broth
- 20 oz. refrigerated cheese tortellini
- ½ cup heavy cream
- ¼ cup basil pesto
- kosher salt(optional)
- fresh cracked pepper(optional)
- grated Parmesan(optional)
- fresh chopped parsley(optional)
Instructions
- 1
Heat olive oil in a large pot over medium-high heat.
- 2
Add diced onion with a pinch of salt and pepper. Saute, stirring frequently, until softened.
- 3
Add minced garlic, sage, oregano, and thyme. Saute for one minute.
- 4
Add sugar, crushed tomatoes, vegetable broth, tortellini, and basil pesto with a pinch of salt and pepper.
- 5
Turn heat to medium-high, cover, and bring to a gentle simmer.
- 6
Reduce heat to medium-low and simmer covered until tortellini is cooked al dente.
- 7
Remove from heat and stir in heavy cream.
- 8
Garnish with grated Parmesan and fresh chopped parsley.
Tips
Stir tortellini gently to prevent sticking to the bottom.
For less creamy soup, reduce heavy cream to 1/4 cup or omit.
Add cream off heat to prevent curdling.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop, adding broth if thickened.
Prepare soup through step 6 without cream. Cool and refrigerate. Reheat and stir in cream just before serving.
Ladle into bowls and top with fresh Parmesan and parsley. Serve with crusty bread.
Common Mistakes
Do not skip reducing heat to medium-low after bringing to simmer to avoid overcooked mushy tortellini.
Do not add cream while soup is at a rolling boil to avoid curdling.