Go Back
–+ servings

One-Pot Creamy Tomato Basil Tortellini Soup

A luxurious 25-minute soup loaded with tender three-cheese tortellini simmered in a velvety San Marzano tomato herb cream broth with melted parmesan and sweet fresh basil.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Comfort Food, Italian-American
Ingredients Method

Ingredients
  

Aromatics & Tomato Broth Base
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium shallot, finely diced
  • 4 cloves fresh garlic, minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed San Marzano plum tomatoes
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/8 tsp red pepper flakes (optional)
Tortellini & Finishing
  • 12 oz refrigerated three-cheese tortellini
  • 1/2 cup heavy whipping cream
  • 1/2 cup Parmigiano-Reggiano, freshly grated
  • 1/4 cup fresh sweet basil leaves, chiffonade
  • 2 cups fresh baby spinach (optional)

Method
 

Build the Tomato Broth
  1. In a large soup pot or Dutch oven over medium heat, melt butter and olive oil. Add diced shallot and sauté for 3 minutes until soft.
  2. Add minced garlic and tomato paste; cook for 90 seconds until caramelized and fragrant.
  3. Pour in crushed tomatoes, broth, oregano, salt, black pepper, and red pepper flakes. Bring to a gentle boil, then lower heat and simmer uncovered for 10 minutes.
Simmer Tortellini & Finish
  1. Add refrigerated tortellini directly to the simmering soup. Cook for 4-5 minutes until plump and floating.
  2. Reduce heat to low. Stir in heavy cream, grated parmesan, and baby spinach until spinach is wilted and soup is velvety smooth.
  3. Remove from heat, stir in fresh basil chiffonade, and ladle into bowls. Serve with crusty garlic bread.

Tried this recipe?

Let us know how it was!