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Tomato Tortellini Soup Recipe
Ash Tyrrell

Tomato Tortellini Soup Recipe

I just made this tomato tortellini soup recipe, and wow—it hit all the comfort-notes I was craving. I mixed tender cheese tortellini with a creamy tomato base and lots of fresh veggies, and before I knew it, my whole kitchen smelled amazing. It’s one of those meals that feels like a hug in a bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil — for sautéing gives richness and helps develop flavor without burning.
  • 1 medium onion diced — adds sweetness and a base depth.
  • 2 carrots diced — natural sweetness and texture; fresh carrots work better than frozen if you want crispness.
  • 2 celery stalks diced — a classic aromatic for balance; don’t skip unless you dislike celery.
  • 4 cloves garlic minced — flavor booster; fresh garlic infuses more than jarred.
  • 28- ounce can crushed tomatoes — creates the rich tomato foundation; whole tomatoes crushed by hand give more texture but the canned crushed version is very convenient.
  • 4 cups vegetable broth — dilutes but enriches; use low-sodium if you’ll adjust salt later.
  • 1 cup heavy cream — gives the luxurious creamy texture that makes it feel indulgent.
  • 1 teaspoon dried basil — for that classic Italian herbal note.
  • 1 teaspoon dried oregano — complements basil with a warm savory scent.
  • Salt and pepper to taste — essential for balancing the flavors.
  • 20- ounce package cheese tortellini — the hearty cheesy star that makes it a meal.
  • Fresh basil for garnish (optional) — adds brightness and a fresh aroma.
  • Grated Parmesan cheese for garnish (optional) — extra savory, umami layer.

Method
 

  1. I heat the olive oil in a large pot over medium heat. Then I dice the onion, carrots, and celery, and add them to cook, stirring occasionally until they soften, about five to seven minutes. This builds the flavor base.
  2. After those veggies are tender, I stir in the minced garlic and cook for another minute or two until fragrant. Then I pour in the crushed tomatoes and vegetable broth, mixing well. I bring it to a boil, then lower the heat to simmer so flavors meld, roughly 10 minutes.
  3. Once the tomato mixture has simmered, I stir in heavy cream, dried basil, dried oregano, salt, and pepper, and let it warm back up gently. Then I drop in the cheese tortellini, cook according to package directions (usually about 5–7 minutes) until it’s tender. Finally, I taste and adjust the seasoning before serving.

Notes

  • I let the soup simmer a bit longer than the minimum, which really deepens the tomato flavor.
  • I always use fresh garlic instead of jarred—it smells so much better when it hits the hot oil.
  • I add tortellini last and check midway, so I avoid overcooking and getting mushy pasta.
  • I fresh-grate the Parmesan at the end—pre-grated works, but the flavor difference is noticeable to me.
  • If I find the soup a bit acidic, I sometimes add a small pinch of sugar rather than more salt—not obvious, but it balances well.