Creamy Cheese Tortellini Soup
Indulge in a comforting bowl of Creamy Cheese Tortellini Soup, where tender cheese tortellini swim in a rich, creamy broth infused with Italian herbs. This easy-to-make soup is ready in under an hour and is perfect for a cozy weeknight dinner.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Ladle
- Garlic press (optional)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth low sodium preferred
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- Salt and pepper to taste
- 20 ounces cheese tortellini refrigerated or frozen
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Pour in the chicken broth and diced tomatoes (undrained).
- Stir in the Italian seasoning and dried basil. Season with salt and pepper to taste.
- Bring the soup to a simmer, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
- Add the cheese tortellini to the soup. If using frozen tortellini, add them directly to the soup. Cook according to package directions, usually about 3-5 minutes, or until they are tender and float to the surface.
- Stir in the heavy cream and grated Parmesan cheese. Heat through, but do not boil.
- Ladle the soup into bowls and garnish with fresh parsley and extra grated Parmesan cheese. Serve immediately.
Notes
For the best flavor, use high-quality cheese tortellini. To boost the broth flavor, add a Parmesan cheese rind while simmering, but remove before adding the cream. Avoid boiling the soup after adding the heavy cream to prevent curdling. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. You can also add cooked Italian sausage, shredded chicken, or white beans for added protein. For a spicier soup, add a pinch of red pepper flakes.