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Creamy Tuscan Tomato Tortellini Soup Recipe

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4.3 from 4 reviews

This Creamy Tuscan Tomato Tortellini Soup is a rich and flavorful bowl of comfort featuring tender cheese tortellini simmered in a savory tomato broth infused with Italian herbs and finished with creamy pesto and Parmesan. Perfect for a quick weeknight meal or a cozy gathering, it combines rustic Tuscan flavors with creamy indulgence in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, petite diced
  • 6 cloves garlic, minced
  • 2 teaspoons dried sage
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons sugar
  • 2 (28 oz.) cans crushed tomatoes
  • 2.5 cups vegetable broth
  • 20 oz. refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/4 cup basil pesto
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Grated Parmesan, for garnish
  • Fresh chopped parsley, for garnish

Instructions

  1. Heat the oil: In a large pot over medium-high heat, warm 1 tablespoon of olive oil until shimmering to prepare for sautéing.
  2. Sauté the onion: Add the petite diced small yellow onion with a pinch of kosher salt and freshly cracked black pepper. Stir frequently and cook for 3-4 minutes until the onion is softened and translucent.
  3. Add the garlic and herbs: Stir in 6 cloves of minced garlic, 2 teaspoons dried sage, 2 teaspoons dried oregano, and 1 teaspoon dried thyme. Continue sautéing for another minute to bloom the spices and release the aromatics.
  4. Add liquids and tortellini: Pour in 2 teaspoons of sugar, two 28-ounce cans of crushed tomatoes, 2.5 cups vegetable broth, 20 ounces of refrigerated cheese tortellini, and 1/4 cup basil pesto. Season with a pinch more salt and pepper. Stir well to combine all ingredients.
  5. Simmer the soup: Increase heat to medium-high, cover the pot, and bring the mixture to a gentle simmer.
  6. Cook tortellini: Reduce heat to medium-low, keep the pot covered, and let the soup gently simmer for 6-8 minutes until the tortellini is tender but still al dente.
  7. Finish with cream: Remove the pot from heat and stir in 1/2 cup heavy cream to create a luscious, creamy texture.
  8. Garnish and serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and fresh chopped parsley. Serve immediately and enjoy your comforting Tuscan delight.

Notes

  • Use refrigerated cheese tortellini for best texture and cooking time. Frozen tortellini may require longer cooking.
  • Adjust the amount of basil pesto to your taste preference for more or less herbaceous flavor.
  • For a vegetarian version, ensure the vegetable broth is vegetable-based and Parmesan is vegetarian-friendly.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on stovetop or microwave.
  • To make it gluten-free, substitute the cheese tortellini with gluten-free tortellini varieties.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/creamy-tuscan-tomato-tortellini-soup-recipe/