Creamy Tomato Tortellini (Print Version)
Tender cheese tortellini simmered in a velvety tomato and herb broth enriched with cream.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 can (28 oz) crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 teaspoon dried basil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Dairy & Pasta
09 - 1/2 cup heavy cream
10 - 1 package (9 oz) refrigerated cheese tortellini
11 - 1/3 cup grated Parmesan cheese, plus more for serving
→ Seasonings
12 - Salt and freshly ground black pepper, to taste
13 - Chopped fresh basil or parsley for garnish (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4 to 5 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, vegetable broth, dried basil, oregano, and crushed red pepper flakes if using. Bring to a simmer and cook for 10 minutes to develop flavors.
04 - Add cheese tortellini and simmer gently for 6 to 8 minutes until tender and cooked through.
05 - Lower heat and stir in heavy cream and grated Parmesan. Warm gently for 2 to 3 minutes without boiling.
06 - Adjust seasoning with salt and black pepper. Ladle into bowls, garnish with extra Parmesan and fresh herbs if desired. Serve hot.
# Expert Tips:
01 -
- It tastes like it simmered all day, but actually comes together in just 35 minutes flat.
- The cream swirled into that tangy tomato base feels like an indulgence without any real fuss.
- Cheese tortellini does the heavy lifting, so you're not juggling multiple components.
02 -
- Never skip the 10-minute simmer before adding tortellini—those minutes let the dried herbs actually infuse instead of just floating around.
- The cream must go in on low heat; I learned this the hard way when I cranked the heat and ended up with a broken, grainy soup that I had to start over.
03 -
- Buy tortellini from the refrigerated section, not the dried pasta aisle; they cook faster and taste better.
- If your soup breaks when you add cream, whisk in a splash of cold milk and it usually comes back together.