Creamy Tomato Tortellini (Print Version)

A rich tomato and herb broth with cheese tortellini and a creamy finish.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 (28-ounce) can crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 teaspoon dried basil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Dairy & Pasta

09 - 1/2 cup heavy cream
10 - 1 (9-ounce) package refrigerated cheese tortellini
11 - 1/3 cup grated Parmesan cheese, plus more for serving

→ Seasonings

12 - Salt, to taste
13 - Freshly ground black pepper, to taste
14 - Chopped fresh basil or parsley, for garnish (optional)

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add finely chopped onion and cook for 4 to 5 minutes until softened and translucent.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, vegetable broth, dried basil, dried oregano, and crushed red pepper flakes if using. Bring to a simmer and cook for 10 minutes to develop flavors.
04 - Stir in cheese tortellini and simmer gently for 6 to 8 minutes until pasta is tender and cooked through.
05 - Reduce heat to low, then stir in heavy cream and grated Parmesan cheese. Heat gently for 2 to 3 minutes without boiling.
06 - Season soup with salt and freshly ground black pepper to taste. Ladle into bowls, garnish with extra Parmesan and fresh herbs if desired, and serve hot.

# Expert Suggestions:

01 -
  • Ready in 35 minutes but tastes like you spent the afternoon cooking.
  • The cream melts into the tomato base and makes everything taste somehow both elegant and deeply comforting.
  • Works perfectly for a quiet lunch or feeding a small group without stress.
02 -
  • Never let the soup boil after adding cream—it can separate and lose that silky texture you're after, so patience during that final step matters more than you'd think.
  • If you're cooking the tortellini in advance, keep them slightly underdone because they'll continue softening in the hot broth.
  • Taste before serving and adjust salt carefully—the Parmesan and tortellini already bring saltiness to the pot.
03 -
  • Make the broth base (everything except the tortellini and cream) ahead of time and reheat it—the flavors actually deepen overnight in the refrigerator.
  • If your cream breaks or the soup separates, don't panic—a splash of cold broth stirred in gently usually brings it back together.

Go Back