Creamy Tomato Soup with Tortellini

5 from 1 vote

Creamy Tomato Soup with Tortellini is made with fresh or canned tomatoes, tortellini, and a variety of herbs and spices that give it a rich and savory flavor. Whether you are looking for a quick and easy dinner or a comforting meal on a cold winter day, this easy tortellini soup is sure to satisfy your cravings.

Prep Time15

Cook Time1

Total Time1 15

Course: dinner, Main Course, Main Dish, Soup

Cuisine: American

Keyword: CREAMY TOMATO SOUP with TORTELLINI

Servings: servings

Calories: 363kcal

Author: Jessica & Nellie

Ingredients

2 TBSP olive oil
1 small red onion chopped
2 cloves garlic minced
1 cup celery chopped
1 cup carrots sliced
1 bay leaf
1 tsp dried basil
1 dash crushed red pepper flakes
2 tsp balsamic vinegar
½ tsp sugar
43.5 oz diced tomatoes three 14.5 oz cans (or 4 fresh tomatoes)
2 cups chicken broth or vegetable broth
4 oz cream cheese
¼ cup heavy cream
7 oz dried cheese tortellini or frozen tortellini
⅓ cup grated parmesan cheese
Salt and pepper, to taste

Instructions

Prep: Prepare your vegetables, chop the onion, celery, tomatoes, and carrots. If you are using fresh garlic, mince that as well.
Heat the olive oil in a large pot over medium heat.
Sauté Veggies: In the heated pot, combine the minced garlic, onion, vinegar, salt, and basil. Cook until tender (about 5 minutes). Then, stir in the carrots, celery, bay leaf, and crushed red pepper flakes. Cook until hot, add in chosen broth and bring to a boil.
Simmer: Once the mixture has boiled, reduce heat to low and simmer with the lid on for 10 minutes.
Next, add in the diced (or fresh) tomatoes. If using canned, you want them undrained. Season with salt and pepper to taste and increase the temperature until boiling again. Then, decrease the temperature again and simmer on low for 15 minutes.
Remove the bay leaf from the pot. This ingredient provides fantastic flavor in the dish but you do not want to keep it in and serve it to someone, it can be a bit bitter.
Blend soup: Using a hand immersion blender (or carefully transfer the soup in batches to a blender) blend the soup until it is well blended. You want to blend for about 3-4 minutes to get it as smooth as possible. When done, pour the soup back into the large pot.
Creamy additions: After the soup is blended, in a small bowl, heat your cream cheese in the microwave for 30 seconds. Add in the heavy cream and microwave for another 30 seconds. Whisk until smooth and creamy.
Then, add the cream cheese mixture to the pot of tomato soup. Next, add in 1/3 cup of Parmesan cheese and stir until all is well combined.
Add Pasta: Proceed to stir in the tortellini with the tomato soup and continue to simmer on low heat for 10-15 minutes. If using dried tortellini (like we did) boil it separately for about half of the required time. If you are using fresh, add it directly to the soup, no boiling is required.
When ready to serve, scoop into single serving bowls and top with additional parmesan cheese. Serve and enjoy!

Notes

Left over soup should be stored in an airtight container in the refrigerator for up to 3-4 days.

If you plan to store it for longer, it can be frozen for up to 3 months.

Nutrition