Tomato Tortellini Soup
User Reviews
5
Tomato Tortellini Soup
Description
Tomato Tortellini Soup uses traditional tomato bases of crushed tomatoes and sauce cooked with sautéed onions, garlic, and dried herbs like basil and oregano. A mix of vegetable or chicken broth enriches the soup, while cream cheese is stirred in to provide creaminess and a subtle tang that mellows the tomato acidity. During simmering, refrigerated cheese tortellini is added to cook through, giving the soup a hearty component with tender pasta filled with cheese. The optional sugar reduces the natural acidity of tomatoes, smoothing the flavor profile. The process includes sautéing aromatics until soft, combining liquids and seasonings, then simmering with tortellini until pasta is tender. It is finished with fresh chopped basil and grated Parmesan cheese for a bright, savory finish. This soup pairs well with crusty bread for dipping.
Serve the soup hot, topped with fresh basil and Parmesan, as a satisfying lunch or light dinner. The creamy texture balances the acidity from tomatoes and adds richness. The cheese tortellini provides a filling presence without heaviness.
Frozen tortellini can be used but will need extended simmering time to cook through. Adjust seasoning with salt and pepper after cooking. Nutritional content may vary based on Parmesan amount and possible ingredient substitutions like heavy cream for cream cheese.
Ingredients
- 1 yellow onion large
- 4 cloves garlic
- 1 TBSP olive oil or avocado oil
- 28 oz crushed tomatoes undrained, canned
- 15 oz tomato sauce canned
- 2 cups vegetable broth (or chicken broth)
- 1 TBSP sugar (to cut acidity - optional)
- 1 tsp basil plus extra to taste, dried
- ½ tsp dried oregano leaves
- 12 oz cheese tortellini refrigerated
- 3-4 oz cream cheese (heavy cream works as a swap)
- salt to taste
- black pepper to taste
- 1-2 TBSP basil for topping, fresh, chopped
- Parmesan Cheese for topping, freshly grated
Instructions
- Peel and finely dice onion. Peel, smash, and mince garlic.
- Heat oil in a large pot over medium-high heat. Sauté onion for 6-7 minutes or until tender and translucent. Add garlic, basil, oregano, salt, and pepper and cook for an additonal minute or until fragrant, stirring often.
- Add crushed tomatoes, tomato sauce, and vegetable broth. Next stir in sugar. This is optional but helps cut the acidity of the tomatoes.
- Bring the soup back up to a medium simmer and whisk in your cream cheese or heavy cream. Add tortellini and allow to simmer approx. 5 minutes until the pasta is tender and the soup has thickened, sitrring occasionally.
- Remove from heat and taste test. Add salt and pepper to taste plus any additonal seasoning desired. Top with fresh basil and grated parmesan cheese and dive in while it's hot!
INSTANT POT INSTRUCTIONS
- Switch your pressure cooker to the SAUTE function and sauté onion in 1 TBSP oil for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring.
- To deglaze any browned bits of onion from the pot, add vegetable broth and scrape with spatula. (This adds flavor to the broth and helps prevent the IP's auto-shutoff "burn" feature.)
- Add canned diced tomatoes (with juices) canned tomato sauce, and vegetable broth. Next stir in sugar, basil, and oregano.
- Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
- Carefully open the lid and stir in cream cheese (or cream) and tortellini) return the lid and allow pasta to sit 5-7 minutes or until tender. Stir well and serve in bowls topped with fresh basil and grated parmesan cheese.
Notes
- Frozen tortellini require longer simmering to become tender.
- Nutrition facts depend on Parmesan cheese quantity and ingredient variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 37mg | 12% |
| Sodium | 1152mg | 48% |
| Potassium | 677mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 1004IU | 20% |
| Vitamin C | 19mg | 21% |
| Calcium | 161mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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