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Cheesy Tomato Tortellini Soup

Cheesy tomato tortellini soup in a white Dutch oven with melted mozzarella and fresh basil garnish
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A creamy, comforting one-pot cheesy tomato tortellini soup loaded with cheese tortellini, rich tomato broth, mozzarella, and Parmesan. A family-friendly dinner everyone will love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, diced small
  • 2 celery stalks, diced small
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (9 oz) cheese tortellini, fresh or frozen
  • 1/2 cup heavy cream
  • 1 cup mozzarella cheese, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened and onion is translucent, about 5 to 7 minutes.
  2. Add minced garlic and stir constantly for 1 minute until fragrant. Watch carefully to avoid burning.
  3. Pour in crushed tomatoes and broth. Add oregano, basil, salt, and pepper. Stir well, bring to a boil over medium-high heat, then reduce to a steady simmer. Cook uncovered for 10 minutes.
  4. Stir in cheese tortellini and cook according to package directions, about 5 to 7 minutes for fresh or slightly longer for frozen. Stir gently once or twice to prevent sticking. Do not overcook.
  5. Reduce heat to low. Slowly stir in heavy cream, then add mozzarella and Parmesan. Stir gently until fully melted and smooth. Do not boil after adding dairy or the sauce may break.
  6. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh basil or parsley and extra Parmesan before serving.

Notes

  • Use freshly grated cheese for the smoothest, creamiest result. Pre-shredded cheese contains anti-caking agents that can cause a grainy texture.
  • Substitute half-and-half or whole milk for a lighter version. Avoid fat-free milk as it may curdle.
  • The soup thickens as it sits. Add a splash of broth when reheating to loosen it back up.
  • For a vegetarian version, use vegetable broth in place of chicken broth.
  • To freeze, cook tortellini separately and add fresh when reheating for best texture.

Nutrition

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