Parmesan Tomato Tortellini Soup
A cozy, creamy soup that blends rich flavors of Parmesan cheese and tender tortellini in a vibrant tomato broth, perfect for family dinners or casual gatherings.
Ingredients
For the soup base
- 1 tablespoon olive oil For sautéing
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
For the soup finish
- 1 package (9 oz) cheese tortellini Cook according to package instructions
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- to taste Salt and pepper
- Fresh basil leaves for garnish For serving
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and garlic, and sauté until the onion is translucent.
Cooking
- Pour in the vegetable broth and diced tomatoes; bring to a simmer.
- Add the tortellini and cook according to package instructions until tender.
- Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in portion sizes in airtight containers for up to 2 months. Leave out the cream until reheating to maintain texture.