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Parmesan Tomato Tortellini Soup

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A cozy and comforting Parmesan tomato tortellini soup featuring tender cheese-filled tortellini simmered in a rich tomato broth with Italian herbs and finished with savory Parmesan for a hearty, satisfying meal.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Vegetarian

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)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup fresh spinach (optional)
  • Salt, to taste
  • Black pepper, to taste
  • Fresh basil for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté the diced onion for 3–4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  3. Stir in the Italian seasoning, dried basil, and red pepper flakes to bloom the spices.
  4. Pour in the broth and crushed tomatoes, stirring well to combine. Bring to a gentle simmer.
  5. Add the tortellini and cook according to package instructions (about 5–7 minutes) until tender.
  6. If desired, stir in the heavy cream for a creamier texture.
  7. Add the Parmesan cheese and spinach. Cook for a few minutes until the spinach wilts and cheese melts.
  8. Season with salt and black pepper to taste. Garnish with fresh basil and extra Parmesan before serving.

Notes

  • Use vegetable broth to keep the soup fully vegetarian.
  • For added protein, include cooked Italian sausage or shredded chicken.
  • Add extra vegetables like zucchini or carrots for more texture and nutrition.
  • For a lighter version, omit the heavy cream.
  • Store leftovers in the refrigerator for up to 3 days and add extra broth when reheating.
  • Cook tortellini separately if planning to store to prevent over-softening.

Nutrition

Find it online: https://juliameals.com/parmesan-tomato-tortellini-soup/