There’s nothing quite like a warm, hearty bowl of soup to wrap you in comfort after a long day. This one-pot creamy tomato tortellini soup is the ultimate cold-weather hug in a bowl. It’s rich, creamy, and oh-so-satisfying, packed with tender cheese tortellini and layers of tomato and herb flavors. Imagine curling up with this soup on a chilly evening, with a crusty piece of bread for dipping and the simple joy of a one-pot meal that comes together so easily.
This recipe isn’t just a dish; it’s an experience. It’s the kind of recipe that makes your kitchen smell like home and leaves your family asking for seconds. Perfect for weeknights, this soup is also a hit for casual gatherings. It’s quick to make, requires minimal cleanup, and feels like a warm hug on even the busiest of days.
Why You’ll Love This Recipe
- One-Pot Wonder: Minimal dishes mean more time to enjoy your meal and less time cleaning up.
- Comforting and Creamy: The creamy tomato base is rich, velvety, and full of flavor.
- Quick and Easy: Ready in under 40 minutes, this recipe is perfect for busy weeknights.
- Family-Friendly: Who can resist cheesy tortellini? Even picky eaters will be begging for seconds.
- Customizable: Add in some vegetables, swap out the type of tortellini, or adjust the spices to make it your own.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional, for a bit of heat)
- 1 cup heavy cream
- 1 (9-ounce) package cheese tortellini
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil for garnish (optional)
How to Make One-Pot Creamy Tomato Tortellini Soup
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Once it’s warm, add the diced onion and sauté for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant. The combination of onion and garlic sizzling in olive oil will instantly make your kitchen smell heavenly.
Step 2: Build the Base
Pour in the chicken or vegetable broth and water, then add the crushed tomatoes. Stir everything together, and sprinkle in the dried basil, oregano, garlic powder, salt, and black pepper. If you like a touch of spice, add the red pepper flakes. Bring the mixture to a gentle boil, stirring occasionally, and let the flavors meld together for about 10 minutes.
Step 3: Add the Cream and Tortellini
Reduce the heat to low and slowly stir in the heavy cream. This is where the magic happens—the cream gives the soup its velvety texture. Add the cheese tortellini and let it cook in the soup according to the package instructions, usually about 5-7 minutes. Stir occasionally to make sure the tortellini doesn’t stick to the bottom.
Step 4: Add the Cheese
Once the tortellini is tender, stir in the shredded mozzarella and grated Parmesan cheese. The cheese will melt into the soup, creating a luscious, creamy texture that’s downright irresistible. Taste and adjust the seasoning if needed.
Step 5: Garnish and Serve
Ladle the soup into bowls and garnish with fresh basil for a pop of color and flavor. Serve immediately with a slice of crusty bread or a side salad.
Helpful Tips
- Don’t Overcook the Tortellini: Cheese tortellini cooks quickly. Keep an eye on it to ensure it doesn’t become too soft or fall apart in the soup.
- Make it Vegetarian: Use vegetable broth instead of chicken broth to keep this soup vegetarian.
- Customize It: Add some spinach, kale, or even chopped zucchini for extra veggies. Want a protein boost? Shredded cooked chicken or turkey sausage would be a great addition.
- Blending Tip: If you prefer a smoother soup base, use an immersion blender to puree the tomato mixture before adding the cream and tortellini.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: One-Pot Cooking
- Cuisine: Italian-Inspired
- Diet: Vegetarian-Friendly (if made with vegetable broth)
Notes
- This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if it’s too thick.
- If you’re planning to make this soup ahead of time, cook the tortellini separately and add it to the soup just before serving to prevent it from soaking up too much liquid.
Nutritional Information (Per Serving)
- Calories: Approximately 375
- Protein: 12g
- Fat: 23g
- Carbohydrates: 27g
- Fiber: 3g
- Sugar: 6g
Frequently Asked Questions
Can I freeze this soup?
While the tomato base freezes well, tortellini doesn’t hold up as nicely when frozen. If you’d like to freeze the soup, prepare the base without the tortellini, freeze it, and then cook fresh tortellini when you’re ready to serve.
Can I use a different type of pasta?
Absolutely! If you don’t have tortellini, try mini ravioli or another filled pasta. You can also use plain pasta like elbow macaroni or small shells.
What’s the best way to reheat this soup?
Reheat the soup gently over low heat on the stovetop. Add a bit of broth or water if the soup has thickened too much in the refrigerator.
Related Recipes
If you loved this one-pot creamy tomato tortellini soup, here are some other comforting recipes you might enjoy:
Conclusion
This one-pot creamy tomato tortellini soup is the perfect balance of simplicity and comfort. With minimal effort and maximum flavor, it’s a dish that you’ll find yourself coming back to time and time again. Whether you’re looking for a quick weeknight meal, a cozy weekend dinner, or something to impress your family, this recipe checks all the boxes. So grab your favorite pot, gather your ingredients, and get ready to savor every spoonful of this creamy, cheesy delight!
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One-Pot Creamy Tomato Tortellini Soup
Description
There’s nothing quite like a warm, hearty bowl of soup to wrap you in comfort after a long day. This one-pot creamy tomato tortellini soup is the ultimate cold-weather hug in a bowl. It’s rich, creamy, and oh-so-satisfying, packed with tender cheese tortellini and layers of tomato and herb flavors. Imagine curling up with this soup on a chilly evening, with a crusty piece of bread for dipping and the simple joy of a one-pot meal that comes together so easily.
This recipe isn’t just a dish; it’s an experience. It’s the kind of recipe that makes your kitchen smell like home and leaves your family asking for seconds. Perfect for weeknights, this soup is also a hit for casual gatherings. It’s quick to make, requires minimal cleanup, and feels like a warm hug on even the busiest of days.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional, for a bit of heat)
- 1 cup heavy cream
- 1 (9-ounce) package cheese tortellini
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Once it’s warm, add the diced onion and sauté for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant. The combination of onion and garlic sizzling in olive oil will instantly make your kitchen smell heavenly.
Step 2: Build the Base
Pour in the chicken or vegetable broth and water, then add the crushed tomatoes. Stir everything together, and sprinkle in the dried basil, oregano, garlic powder, salt, and black pepper. If you like a touch of spice, add the red pepper flakes. Bring the mixture to a gentle boil, stirring occasionally, and let the flavors meld together for about 10 minutes.
Step 3: Add the Cream and Tortellini
Reduce the heat to low and slowly stir in the heavy cream. This is where the magic happens—the cream gives the soup its velvety texture. Add the cheese tortellini and let it cook in the soup according to the package instructions, usually about 5-7 minutes. Stir occasionally to make sure the tortellini doesn’t stick to the bottom.
Step 4: Add the Cheese
Once the tortellini is tender, stir in the shredded mozzarella and grated Parmesan cheese. The cheese will melt into the soup, creating a luscious, creamy texture that’s downright irresistible. Taste and adjust the seasoning if needed.
Step 5: Garnish and Serve
Ladle the soup into bowls and garnish with fresh basil for a pop of color and flavor. Serve immediately with a slice of crusty bread or a side salad.
Notes
- This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if it’s too thick.
- If you’re planning to make this soup ahead of time, cook the tortellini separately and add it to the soup just before serving to prevent it from soaking up too much liquid.