Parmesan Tomato Tortellini Soup
A comforting and easy dish featuring tender tortellini in a rich tomato and Parmesan broth, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 2 cups tortellini (fresh or frozen) Both fresh and frozen tortellini work well.
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 cup heavy cream Can be replaced with coconut milk for a lighter version.
- 1 cup grated Parmesan cheese Can substitute with Pecorino Romano or a blend of Italian cheeses.
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- to taste salt and pepper
- to garnish Fresh basil Optional for garnish.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic; sauté until they are soft and fragrant.
- Pour in the diced tomatoes and vegetable broth. Bring the mixture to a gentle simmer.
- Add the tortellini and cook according to package instructions until they are tender.
- Stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese is melted and the soup takes on a creamy texture.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil if desired.
Notes
For added depth, consider adding diced carrots and celery along with the onion and garlic. To jazz it up, you can add cooked chicken, sausage, or sautéed mushrooms.