Parmesan Tomato Tortellini Soup
This cozy and creamy Parmesan Tomato Tortellini Soup is quick to make, perfect for weeknight meals, and pairs beautifully with grilled cheese.
Ingredients
Soup Ingredients
- 2 cups tortellini (fresh or frozen)
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese Use good-quality Parmesan for best flavor.
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Preparation
- In a large pot, heat some oil over medium heat and sauté the onion until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Pour in the diced tomatoes and vegetable broth. Bring to a simmer.
- Add tortellini and cook according to package instructions until tender.
- Stir in heavy cream and Parmesan cheese, then season with Italian seasoning, salt, and pepper.
- Cook for an additional 5 minutes, stirring occasionally.
- Serve hot, garnished with fresh basil.
Notes
Refrigerate in an airtight container for up to 3 days. Freeze the soup base (without tortellini and cream) for up to 2 months. Use good-quality Parmesan for best flavor.