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This creamy tortellini soup is so delicious and warming to the soul. It is hearty and smooth with deep tomato flavors. In 45 minutes from start to finish, you will have a large dutch oven full of this heavenly goodness.
Anyone else obsessed with soup? Please let me know I'm not the only one. I start cooking soup as soon as September hits, even if it's still 80 degrees out. Once any humidity leaves the South, I take that as a message from the universe that it is time to make soup.
This recipe really hits the spot. It has tortellini for the pasta, which everyone who knows me, knows that tortellini is my weakness. I will eat it until I am sick full, which is never a pleasant experience, but I never learn.
Ingredients for this Creamy Tortellini Soup:
Tomato Sauce, Tomato Paste and Crushed Tomato: Adds flavor and thickens the soup base
Tortellini: Cheese stuffed pasta to create a hearty element to fill our belly
Chicken Stock: Deep, rich flavor, and the base of this soup
Onion, Red Pepper, Garlic: Vegetables added to deepen flavor. They will be immersion blended and will only have the notes of flavor left, rather than the actual vegetable.
Heavy Cream: Adds the smooth, creamy flavor that is 100% necessary for this soup
Black pepper, salt, bay leaf, dried basil, dried thyme, and dried oregano: Herbs and Spices for a burst of Italian flavor!
Yes! In fact, I started that way until I realized I poured chicken stock in. Fridays make me crazy. Use a 32 ounce of vegetable stock instead of chicken stock. Everything else is good to go!
Use a meat filled tortellini, if you want to add meat. The broth will get greasy if you add, for instance, sausage directly into the soup.
Store the soup separate from the tortellini in the fridge. When you heat it up in the microwave or the stovetop, add it in then. It will keep it the al dente texture we want.
Watch the full video:
How to Make Creamy Tortellini Soup:
On the stovetop, heat a dutch oven to a little less than medium heat. Add 1 tablespoon of olive oil. Allow the oil to warm up for a minute or two.
Add in the onions, red pepper and salt. Stir and allow to soften for about 4 to 5 minutes. Stir every few minutes, watching that the veggies are softening and not burning. Turn the heat down a bit if needed.
Add in black pepper, dried basil, dried thyme, dried oregano and minced garlic to the veggie mixture. Stir well and allow the garlic to cook for 30 seconds.
Pour in the stock, crushed tomatoes, tomato sauce, and tomato paste.
Stir well. Cover and allow the soup to come to a boil. Turn the heat onto low and cook for an additional 15 minutes.
While the soup is simmering, boil a separate pot of water for the tortellini. Cook the pasta according to the directions on the package. Boil only until al dente. Strain and set aside for serving.
After the 15 minutes, turn off the stovetop for a few minutes to allow some of the heat out. Take an immersion blender and blend entirely until there are no vegetables seen in the broth. Be very careful not to burn yourself.
Into the soup, add in a bay leaf, a sprinkle of salt and black pepper to taste, and the heavy cream. Stir well. Turn heat back to low, and cook for 5 to 10 minutes.
To serve, ladle the soup into a bowl, toss in about 5 to 6 of the warm tortellini and top with shredded parmigiano-reggiano or parmesan crisps (or both like I do)!
Enjoy!
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Creamy Tortellini Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This creamy tortellini soup is so delicious and warming to the soul. It is hearty and smooth with deep tomato flavors. In 45 minutes from start to finish, you will have a large dutch oven full of this heavenly goodness.
Ingredients
- 32 ounce chicken stock
- 1 tablespoon olive oil
- 28 ounce can crushed tomato
- 15 ounce can tomato sauce
- 1 tablespoon tomato paste
- 1 cup of medium diced red pepper
- 1 cup of medium diced yellow sweet onion
- ½ teaspoon minced garlic
- 1 bay leaf
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 10 ounces of tortellini, in package
- 1 cup of heavy cream
Optional topping: ½ cup of parmigiano-reggiano cheese and/or parmesan cheese crisps (in salad isle or with specialty cheeses in the grocery store)
Instructions
- On the stovetop, heat a dutch oven to a little less than medium heat. Add 1 tablespoon of olive oil. Allow to warm up for a minute or two.
- Add in the onions, red pepper and salt. Stir and allow to soften for about 4 to 5 minutes. Stir every few minutes, watching that the veggies are softening and not burning. Turn the heat down a bit if needed.
- Add in black pepper, dried basil, dried thyme, dried oregano and minced garlic. Stir well and allow garlic to cook for 30 seconds.
- Pour in the stock, crushed tomatoes, tomato sauce, and tomato paste.
- Stir well. Cover and allow the soup to come to a boil. Turn the heat onto low and cook for an additional 15 minutes.
- While the soup is simmering, boil a separate pot for the tortellini. Cook the pasta according to the directions on the package. Boil only until al dente. Strain and set aside for serving.
- After the 15 minutes, turn off the stovetop for a few minutes to allow some of the heat out. Take an immersion blender and blend entirely until there are no vegetables seen in the broth.
- Add in a bay leaf, a sprinkle of salt and black pepper to taste, and the heavy cream. Stir well. Turn heat back to low, and cook for 5 to 10 minutes.
- To serve, ladle the soup into a bowl, toss in about 5 to 6 warm tortellini into each bowl, and top with shredded parmigiano-reggiano or parmesan crisps (or both like I do)!
Notes
If you have leftovers, store the soup separate from the tortellini in the fridge. When you heat it up in the microwave or the stovetop, add it in then.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
Keywords: creamy tortellini soup, soup recipes, italian soup
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George
Loved this! The BEST soup!
★★★★★