Cheesy Tomato Tortellini Soup Recipe
Introduction
This Cheesy Tomato Tortellini Soup is a comforting and creamy dish perfect for any day you crave something warm and flavorful. It combines tender tortellini with rich tomatoes and melted cheese for a hearty meal.
Ingredients
- 1 package of tortellini
- 4 cups of diced tomatoes
- 1 cup of cream
- 1 cup of shredded cheese
Instructions
- Step 1: In a large pot, simmer the diced tomatoes and cream over medium heat until heated through and slightly thickened.
- Step 2: Add the tortellini and cook according to package instructions until tender. Stir in the shredded cheese until melted and well combined. Serve warm.
Tips & Variations
- Use fresh tortellini for a more delicate texture, or frozen for convenience.
- Add fresh basil or spinach for extra color and flavor.
- Substitute mozzarella or Parmesan cheese to vary the taste.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent the cheese from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of tortellini?
Yes, small filled pastas like ravioli or even simple pasta shapes like shells or penne work well in this soup.
Is it possible to make this soup dairy-free?
Absolutely. Use a dairy-free cream alternative and substitute the cheese with a plant-based option to keep it creamy and tasty.
PrintCheesy Tomato Tortellini Soup Recipe
A comforting and creamy Cheesy Tomato Tortellini Soup combining rich tomatoes, tender tortellini pasta, and melted cheese in a smooth cream-based broth, perfect for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Soup Base
- 4 cups diced tomatoes (fresh or canned)
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Pasta and Cheese
- 9 ounces cheese tortellini (fresh or frozen)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the soup base: Heat olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 5 minutes. Add the diced tomatoes and vegetable broth, bring to a simmer.
- Simmer the soup: Let the tomato mixture simmer gently for 15 minutes to develop flavor. Season with salt and pepper according to taste.
- Add cream: Stir in the heavy cream to the soup base, mixing well to create a creamy consistency. Bring back to a gentle simmer without boiling.
- Add tortellini: Add the cheese tortellini directly into the simmering soup. Cook according to package instructions until the tortellini are tender, usually 3-5 minutes for fresh or frozen tortellini.
- Melt in cheese: Reduce heat to low and add mozzarella and Parmesan cheese. Stir gently until the cheese has melted completely and the soup is creamy and thickened.
- Serve: Ladle the hot cheesy tomato tortellini soup into bowls and enjoy immediately.
Notes
- Use fresh or frozen tortellini for best results; dried tortellini will take longer to cook.
- For a spicier version, add red pepper flakes when sautéing the garlic and onions.
- Can be garnished with fresh basil or parsley for added freshness.
- To make it vegetarian, ensure the broth is vegetable-based and cheeses are free from animal rennet.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
Keywords: cheesy tomato soup, tortellini soup, creamy tomato pasta soup, comfort soup, Italian soup
