Creamy Parmesan Tomato Tortellini Soup Recipe is the ultimate comfort food for anyone who loves rich tomato flavor paired with tender, cheese-filled pasta. This soup combines the cozy familiarity of tomato soup with the heartiness of tortellini, finished with cream and Parmesan for a smooth, restaurant-style result you can easily make at home.
Why You’ll Love This Creamy Parmesan Tomato Tortellini Soup
This soup is warm, satisfying, and surprisingly simple to prepare. It tastes rich and indulgent, yet it comes together in one pot with everyday ingredients. The tortellini make it filling enough to serve as a main dish, while the creamy tomato-Parmesan base keeps every bite comforting and flavorful.
Another reason this recipe stands out is its flexibility. You can keep it classic, add greens for extra nutrition, or adjust the creaminess to your liking. It is also perfect for busy weeknights because it cooks quickly and reheats beautifully.
Ingredients for Creamy Parmesan Tomato Tortellini Soup
Soup Base
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth or vegetable broth
- 1 tsp Italian seasoning
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
Pasta and Creamy Finish
- 1 package (9 to 12 oz) refrigerated cheese tortellini
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
Optional Add-Ins
- 2 cups fresh spinach
- Fresh basil, chopped
- Crushed red pepper flakes
Ingredient Notes
Refrigerated cheese tortellini works best in this soup because it cooks quickly and stays tender. Frozen tortellini can also be used, but may need a few extra minutes of cooking time.
Freshly grated Parmesan cheese melts smoothly and gives the soup its signature creamy texture. If you want a lighter soup, you can replace half of the heavy cream with whole milk and add a bit more broth.
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for 30 seconds, just until fragrant.
Step 2: Build the Tomato Base
Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor. Add the crushed tomatoes, broth, Italian seasoning, salt, and black pepper. Stir well and bring the soup to a gentle simmer.
Step 3: Cook the Tortellini
Add the cheese tortellini to the simmering soup. Cook according to package instructions, usually 5 to 7 minutes, until the tortellini are tender and float to the top.
Step 4: Make It Creamy
Reduce the heat to low and slowly stir in the heavy cream. Add the grated Parmesan cheese a little at a time, stirring constantly until melted and smooth.
Step 5: Finish and Serve
If using spinach, stir it in and let it wilt for 1 to 2 minutes. Taste the soup and adjust seasoning as needed. Serve hot, garnished with fresh basil or extra Parmesan if desired.
Pro Tips for Success
- Cook tomato paste briefly to remove raw flavor and add depth.
- Use low heat when adding cream and cheese to prevent curdling.
- Stir gently once tortellini are added to avoid breaking them.
- Taste at the end, as Parmesan adds natural saltiness.
- Let the soup rest a few minutes before serving for best texture.
Flavor Variations
For extra protein, add cooked shredded chicken or white beans. If you enjoy heat, a pinch of crushed red pepper flakes adds warmth without overpowering the soup.
You can also stir in a spoonful of cream cheese for an even richer texture or add roasted red peppers for a slightly smoky flavor.
Serving Suggestions
Creamy Parmesan Tomato Tortellini Soup pairs beautifully with grilled cheese sandwiches, garlic bread, or a crisp green salad. It also works well as a starter for an Italian-inspired dinner or as a cozy lunch on its own.
For a fun presentation, serve the soup with a sprinkle of Parmesan and a drizzle of olive oil on top.
Storage and Freezing Instructions
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini will absorb liquid as it sits, so add a splash of broth or milk when reheating.
Freezing is not ideal once the tortellini and cream are added. For best results, freeze the tomato base alone, then add fresh tortellini and cream after thawing and reheating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Protein | 14 g |
| Carbohydrates | 32 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sodium | 760 mg |
FAQ About Creamy Parmesan Tomato Tortellini Soup
Can I make this soup vegetarian?
Yes, simply use vegetable broth instead of chicken broth. Cheese tortellini and Parmesan are already vegetarian-friendly.
Can I use canned tomato sauce instead of crushed tomatoes?
Crushed tomatoes give the best texture, but tomato sauce can be used in a pinch. The soup may be slightly smoother and sweeter.
How do I keep the cream from curdling?
Lower the heat before adding cream and cheese, and stir continuously. Avoid boiling the soup after the cream is added.
Is this soup kid-friendly?
Yes, the flavors are mild, creamy, and comforting. Most kids enjoy the cheesy tortellini and tomato base.
Creamy Parmesan Tomato Tortellini Soup
Equipment
- large pot
- wooden spoon
- knife
- cutting board
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 28 oz crushed tomatoes
- 4 cups chicken broth or vegetable broth
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 10 oz refrigerated cheese tortellini
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 2 cups fresh spinach (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent. Add the garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 to 2 minutes. Add crushed tomatoes, broth, Italian seasoning, salt, and black pepper. Stir well and bring to a gentle simmer.
- Add the cheese tortellini and cook according to package directions, about 5 to 7 minutes, until tender and floating.
- Reduce heat to low and slowly stir in the heavy cream. Add Parmesan cheese gradually, stirring constantly until melted and smooth.
- If using spinach, stir it in and cook for 1 to 2 minutes until wilted. Taste, adjust seasoning, and serve hot.
Notes
Nutrition
Final Thoughts
Creamy Parmesan Tomato Tortellini Soup Recipe is a simple yet impressive dish that delivers comfort in every bowl. With its rich tomato flavor, tender pasta, and creamy Parmesan finish, it is the kind of recipe you will turn to again and again.
Whether served for a cozy dinner or saved for leftovers, this soup is guaranteed to warm both your kitchen and your table.
