Parmesan Tomato Tortellini Soup

I make this Parmesan tomato tortellini soup when I want something cozy, comforting, and full of rich Italian-inspired flavor. The tender cheese tortellini simmer in a savory tomato broth, finished with Parmesan for a creamy, satisfying bowl that feels both hearty and simple.

Why You’ll Love This Recipe

I love this recipe because it comes together quickly while still tasting like it simmered all day. I enjoy how the cheese-filled tortellini make the soup filling enough for a complete meal. The combination of tomato, herbs, and Parmesan creates a balance of tangy and savory flavors that I find incredibly comforting. It’s also easy to customize with extra vegetables or protein.

Ingredients

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 1/2 teaspoon dried basil

• 1/4 teaspoon red pepper flakes (optional)

• 4 cups vegetable or chicken broth

• 1 can (28 ounces) crushed tomatoes

• 1 package (9–12 ounces) refrigerated cheese tortellini

• 1/2 cup heavy cream (optional, for a creamier soup)

• 1/2 cup freshly grated Parmesan cheese

• 1 cup fresh spinach (optional)

• Salt, to taste

• Black pepper, to taste

• Fresh basil for garnish (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I start by heating olive oil in a large pot over medium heat.

2. I sauté the diced onion for about 3–4 minutes until softened, then add the garlic and cook for another 30 seconds.

3. I stir in the Italian seasoning, dried basil, and red pepper flakes to bloom the spices.

4. I pour in the broth and crushed tomatoes, stirring well to combine. I bring the mixture to a gentle simmer.

5. I add the tortellini and cook according to the package instructions, usually about 5–7 minutes, until tender.

6. If I want a creamier texture, I stir in the heavy cream.

7. I add the Parmesan cheese and spinach, letting the spinach wilt for a few minutes.

8. I taste and adjust the salt and pepper before serving. I garnish with extra Parmesan and fresh basil if I have it.

Servings and Timing

I find this recipe makes about 4–6 servings.

• Prep time: 10–15 minutes

• Cook time: 20–25 minutes

• Total time: About 30–40 minutes

Variations

I sometimes add cooked Italian sausage or shredded chicken for extra protein. When I want more vegetables, I stir in diced zucchini or carrots. For a lighter version, I skip the cream and rely on the Parmesan for richness. I also like using fire-roasted tomatoes for a slightly smoky flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since the tortellini can absorb liquid over time, I add a splash of broth when reheating on the stovetop or in the microwave. I heat it gently until warmed through. I can freeze the broth base separately, but I prefer adding fresh tortellini when serving for the best texture.

FAQs

Can I use frozen tortellini?

I often use frozen tortellini and simply adjust the cooking time according to the package directions.

How do I prevent the tortellini from getting too soft?

I avoid overcooking it and serve the soup shortly after the tortellini becomes tender. If storing, I sometimes cook the tortellini separately and add it to individual bowls.

Can I make this soup vegetarian?

I use vegetable broth and cheese tortellini to keep it completely vegetarian.

What type of Parmesan works best?

I prefer freshly grated Parmesan because it melts smoothly and adds deeper flavor.

Can I make this dairy-free?

I skip the cream and Parmesan or use dairy-free alternatives. The tomato base still provides plenty of flavor.

Conclusion

I keep this Parmesan tomato tortellini soup in my regular meal rotation because it’s simple, hearty, and full of comforting flavor. The combination of tender tortellini, rich tomato broth, and savory Parmesan creates a bowl that feels warm and satisfying every time I make it.