Easiest Creamy Tortellini Soup
This Creamy Tortellini Soup is a quick and easy weeknight meal that's packed with cheesy tortellini, savory vegetables, and a luscious creamy broth. Ready in under 30 minutes, it's the perfect comfort food for chilly evenings or when you need a warm hug in a bowl.
Equipment
- Large pot or Dutch oven
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Ladle
- Grater
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth low sodium preferred
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil or 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until softened, about 5 minutes. The onions should become translucent and smell fragrant.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Pour in the can of diced tomatoes (undrained) and stir to combine.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the cheese tortellini to the simmering broth. Cook according to the package directions, usually about 3-5 minutes, or until the tortellini are tender and float to the surface.
- Reduce the heat to low. Gently stir in the heavy cream and Parmesan cheese until the cheese is melted and the soup is creamy. Do not boil the soup after adding the cream.
- Season with salt and pepper to taste. Stir in the fresh basil (or dried basil if using).
- Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh basil, if desired. Serve immediately and enjoy!
Notes
Don't overcook the tortellini, as they will become mushy. Use high-quality ingredients for the best flavor. To customize, add your favorite vegetables or protein such as spinach, carrots, zucchini, cooked sausage, or shredded chicken. For make-ahead, prepare up to 2 days in advance and store in the refrigerator. Reheat gently over low heat, adding extra broth if needed. Store leftovers in the refrigerator for up to 3 days. Freezing is possible but may alter the texture of the tortellini and cream.