Cozy Parmesan Tomato Tortellini Soup
This one-pot masterpiece features cheese-stuffed tortellini in a velvety, parmesan-infused tomato broth. A sophisticated yet unbelievably easy dinner, this creamy and savory soup comes together in under 30 minutes, making it the perfect hug in a bowl for any night of the week.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Immersion blender (optional)
- Standard blender (optional alternative)
- Ladle
- Cheese grater
Ingredients
- 2 tbsp Olive Oil
- 1 medium Yellow Onion, diced
- 5 cloves Garlic, minced
- ¼ cup Tomato Paste
- 6 cups Vegetable Broth
- 1 tsp Italian Seasoning
- ½ tsp Red Pepper Flakes optional
- Salt and Black Pepper, to taste
- 1 cup Heavy Cream
- 1 cup Freshly Grated Parmesan Cheese, plus more for serving
- 5 ounces Fresh Spinach
- ¼ cup Fresh Basil, chopped
Instructions
- Place a large Dutch oven or pot over medium heat and add olive oil. Once shimmering, add the diced onion and sauté for 5-7 minutes until soft and translucent.
- Add the minced garlic and cook for one more minute until fragrant, being careful not to burn it.
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly to deepen the flavor. Add the Italian seasoning, red pepper flakes (if using), salt, and pepper, and stir for 30 seconds.
- Pour in the fire-roasted tomatoes (with juices) and the vegetable broth. Stir, scraping any browned bits from the bottom. Bring to a gentle boil, then reduce heat, cover, and simmer for 10-15 minutes.
- Optional: For a smoother texture, use an immersion blender to partially blend the soup directly in the pot. Alternatively, carefully blend a few cups in a standard blender and return it to the pot.
- Increase heat to medium to bring the soup to a gentle simmer. Add the refrigerated tortellini and cook according to package directions, typically 3-5 minutes, until tender and floating.
- Reduce the heat to low. Slowly stir in the heavy cream, followed by the freshly grated Parmesan cheese, stirring until the cheese is fully melted.
- Add the fresh spinach by the handful and stir just until it has wilted, about 1-2 minutes.
- Taste and adjust seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and garnish with fresh basil and extra Parmesan cheese before serving.
Notes
Variations & Tips:
- Protein Boost: Brown 1 lb of Italian sausage or add shredded rotisserie chicken for a heartier soup.
- Ingredient Swaps: Kale can be used instead of spinach (add it a few minutes earlier). Chicken broth works in place of vegetable broth. For a lighter soup, use half-and-half instead of heavy cream.
- Flavor Enhancers: Swirl in a tablespoon of sun-dried tomato pesto or add chopped roasted red peppers for more depth. A drizzle of balsamic glaze upon serving adds a nice tangy contrast.
- Important Tip: Always use a block of Parmesan and grate it yourself. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- Avoid Curdling: Do not let the soup boil after adding the heavy cream and Parmesan cheese; keep the heat low to maintain a smooth, velvety texture.
- Protein Boost: Brown 1 lb of Italian sausage or add shredded rotisserie chicken for a heartier soup.
- Ingredient Swaps: Kale can be used instead of spinach (add it a few minutes earlier). Chicken broth works in place of vegetable broth. For a lighter soup, use half-and-half instead of heavy cream.
- Flavor Enhancers: Swirl in a tablespoon of sun-dried tomato pesto or add chopped roasted red peppers for more depth. A drizzle of balsamic glaze upon serving adds a nice tangy contrast.
- Important Tip: Always use a block of Parmesan and grate it yourself. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- Avoid Curdling: Do not let the soup boil after adding the heavy cream and Parmesan cheese; keep the heat low to maintain a smooth, velvety texture.