Go Back
Rich, creamy tomato-based tortellini soup served in a heavy white ceramic bowl resting on a dark wood surface.

The Ultimate Creamy Tortellini Soup: A Home-Cooked Masterpiece

This incredibly rich and comforting Creamy Tortellini Soup features a velvety tomato broth, plump cheese tortellini, fresh parsley, and parmesan cheese. It is a hearty, mouth-watering weeknight masterpiece perfect for dipping toasted garlic bread.
Print Recipe Pin for Later
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Dinner, Soup
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Creamy Tortellini Soup Ingredients
  • 1 tbsp olive oil (15ml)
  • 1 tbsp butter (14g)
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 28 oz crushed tomatoes (800g)
  • 4 cups chicken broth (960ml)
  • 1 tsp kosher salt (5g)
  • 0.5 tsp black pepper (2g)
  • 1 cup heavy cream (240ml)
  • 20 oz refrigerated cheese tortellini (567g)
  • 0.5 cups parmesan cheese (50g) freshly grated, for garnish
  • 2 tbsp fresh parsley (8g) chopped, for garnish
  • 6 slices toasted garlic bread for serving on the edge of the bowl

Equipment

  • 1 6-Quart Enameled Dutch Oven Essential for even heat distribution and preventing the dairy from scorching.
  • 1 Wooden spoon Used for scraping fond from the bottom of the pot.

Method
 

Making the Soup
  1. Place your Dutch oven over medium heat and melt the butter with the olive oil. Add the finely diced yellow onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Pour in the crushed tomatoes and chicken broth. Season with kosher salt and black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove the lid and slowly stir in the heavy cream until the broth turns a vibrant orange. Gently drop in the refrigerated cheese tortellini.
  4. Simmer uncovered for 5-7 minutes until the tortellini are tender and plump. Ladle into bowls, garnish with fresh parsley and parmesan cheese, and serve with toasted garlic bread.

Notes

Tip 1: Always lower the heat before adding heavy cream to prevent the dairy from splitting or curdling.
Tip 2: If using dried tortellini instead of refrigerated, cook them separately according to package instructions before adding to the soup.