Let Me Tell You About This Cheesy Tomato Tortellini Soup
If you’d told me a few years ago that the soup my cousin Andrea whipped up after a soggy soccer game would become my rainy day standby, I’d have raised an eyebrow. (Andrea claims she invented mixing cheese tortellini with tomato soup, but I suspect she just likes taking credit.) Anyway, every time I make this, I’m six years old again, pressing my cold feet on the radiator and asking when dinner’s ready… and now it’s my kids asking me that, which honestly just makes me feel old. But hey, at least I get the first bite.
Why You'll Love This Cozy Bowl (According to Me)
I make this when I want something that feels like an edible hug, preferably with minimal mess. My family goes bananas for it because it combines their two favorite food groups: pasta and melted cheese. Weirdly, even my picky brother says yes to seconds (almost unheard of, unless there’s bacon). If you’re ever just over it with long recipes, or you’ve botched every fancy soup you’ve tried—yup, done that—this is a real friend. Even the leftovers (when there are any, which is rare as hen's teeth) taste dreamy. Plus, it only takes about 30 minutes, unless I forget the tortellini in the freezer and have to do a microwave rescue operation. Don’t ask me how I know.
Grab These (Mostly Simple) Ingredients
- 1 tablespoon olive oil or butter (I usually grab whatever’s handy, but my grandmother swore by butter—her kitchen, her rules, right?)
- 1 small onion, chopped (white or yellow is fine—sometimes I cheat and use pre-chopped, on really lazy days)
- 3 garlic cloves, minced (I eyeball this; you do you)
- 1 teaspoon dried basil (but if you’ve only got Italian seasoning, toss some in—on second thought, I prefer it)
- 2 cans (400g each) crushed tomatoes (passata works in a pinch, but chunkier gives more texture)
- 3 cups (700ml-ish) vegetable or chicken broth (homemade? I wish. Store-bought is my actual reality)
- 350g package of cheese tortellini (fresh, frozen, or frankly whatever was on sale at Tesco last week)
- ½ cup double cream (sometimes I use milk if that’s all I’ve got—it’s thinner but still works, sorta)
- 1 to 1 ½ cups grated cheddar or mozzarella, or that bagged stuff if you need convenience
- Salt and black pepper (let’s not overthink this)
- Optional: A pinch of chilli flakes, a handful of spinach leaves, or even chopped basil for plonking on top
How I Throw It Together (Most Days...)
- Start by setting a big-ish soup pot over medium heat. Drop in your olive oil—or butter, or both if you’re out to impress. Stir in your chopped onion. Let it cook until soft. Or until your kitchen smells like you’re making real food (8-ish minutes?).
- Add the minced garlic and dried basil. Stir just until fragrant—if you get distracted and let it go brown, don’t panic. You’ll be adding tomatoes anyway.
- Pour in the crushed tomatoes and broth. Give it a good stir. I often sneak a spoonful at this point—I know, risky with raw onions, but sometimes curiosity wins. Bring to a simmer and let it cook for about 10 minutes, uncovered, so it thickens up a little. Don’t worry if it looks a bit odd; the cream will sort it out.
- This is where you blend, if you want a super smooth soup. I used to skip this part—one less thing to wash—but actually, it’s way nicer smooth. Use a stick blender. (Or ladle it into a blender in batches if you’re brave—once, the lid flew off mid-blitz, so stand clear!)
- Turn the heat low. Stir in your cream and let it get all cozy together for a minute or two. Then in goes the tortellini. If they’re fresh, 4–5 minutes is plenty, but frozen ones need more like 7–8 minutes. Give one a try; if it chews like a flip-flop, give it another minute.
- Toss in your grated cheese—don’t dump it all at once, unless you want a sticky clump. Stir until it’s all melty and the soup looks glossy and inviting.
- Taste, then salt and pepper as needed. (The cheese is salty so don’t go wild.) A handful of spinach or a sprinkle of chili flakes works here—both are good, but that’s optional.
- Ladle into bowls, top with a teensy bit more cheese if you fancy, and get stuck in.
What I've Learned (Usually the Hard Way)
- If the soup is too thick, just add a splash of hot water or more broth. I used to panic here; now, I just wing it.
- Grate your own cheese for the best meltiness, but bagged cheese saves time and hassle—especially after work.
- If you let the tortellini sit too long, it’ll soak up the soup and go all squishy. That said, some people (my youngest included) actually prefer it this way. Who am I to argue?
- Want more zing? A squeeze of lemon near the end isn’t traditional, but I quite like it—it makes everything pop.
Soup Experiments: What Worked... and What Wasn’t Great
- Adding baby spinach, let’s be honest, is mostly to appease my sense of guilt about feeding the family more greens. It wilts down so no one really notices.
- I once tried swapping in ravioli for tortellini (because that’s what was in the cupboard). Not a hit—fell apart, went mushy. Wouldn’t do that again.
- If you need meat, tossing in cooked sausage is really good! I crumble some in at the start sometimes.
What You'll Actually Need (or Not) in the Kitchen
- Large soup pot (honestly, any decent saucepan will do if you’re not feeding a crowd)
- Stick blender—or, in a pinch, just use a potato masher for a chunky vibe (one time I used a whisk: not recommended, but it sort of worked?)
- Ladle, for that proper soup kitchen feel
- Cutting board, sharp-ish knife
If you don’t have a stick blender, just skip the blending step. Really, no one’s judging.
How I Store It (Not That There’s Much Left)
Pop leftovers in a lidded container and keep in the fridge—should be fine for 2–3 days. But, being real, in my house it never lasts more than a day; someone’s always sneaking midnight snacks. If (by some miracle) you have a lot left, the tortellini will keep absorbing the soup and get softer—just add a splash of water when reheating and it sorts itself out. I wouldn’t freeze it though; the noodles turn into sad, soggy things. Learned that the hard way.
My Favorite Ways to Serve
The classic is a big bowl, more cheese on top (sometimes a swirl of pesto, if I’m feeling posh). My oldest likes it with garlic bread for dunking, which is very much encouraged. There’s always a fight over who gets the first crusty end of the baguette; childhood traditions die hard around here. Sometimes we sit around just in our socks with bowls balanced on knees, and somehow that makes it taste even better.
If I Could Give You Just a Few Pro Tips
- Don’t skip the onion step—I once tried to rush this by just tossing it in with the tomatoes. Nope. Crunchy, raw onion is not a good look.
- Let the cheese melt in slowly; chucking it all in too fast can turn the whole pot stringy (learned this the messy way…)
- Add the pasta towards the end—if you keep it simmering with the tortellini for ages, you'll just have one big noodle blob.
- Taste as you go! I always think it’s salty enough, but on second thought, sometimes it isn’t, so I have to fix it last minute. Don’t be like me.
Real-Life FAQ (You Wouldn’t Believe How Often I Get Asked These)
- Can I make this vegan? Yeah, just swap in your favourite plant-based tortellini and cream, and use vegan cheese. I mean, it won't taste quite the same, but it’ll still be comforting. Probably better than that vegan chili I made last year (my sister is still mad).
- I can’t find tortellini—what do I do? Try any small, stuffed pasta; just watch out for cooking times. In a pinch, plain pasta works, but it's not quite the same.
- Can I use tomato soup instead of crushed tomatoes? I actually did this once. It works if you’re desperate, but watch the salt—it can get a bit much. Also, it's sweeter. Kids might love it, grownups, maybe not so much.
- Do I blend or not? Totally up to you. I like it smooth. My husband prefers it chunky, so sometimes I split the batch—and regret it because I have to wash more dishes. Classic parent move.
- How to thicken/thin the soup? For thicker, let it simmer a bit longer. For thinner, add more broth or even just a splash of water. No need to overthink it.
And just as a side note, if you ever forget the bread, a handful of plain crisps (or chips, for the Americans out there) is a weirdly good substitute. Trust me, at least once.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried Italian herbs
- 9 oz cheese tortellini (refrigerated or frozen)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ⅓ cup heavy cream
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
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1Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
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2Stir in the minced garlic and cook for 1 minute until fragrant.
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3Pour in the crushed tomatoes, vegetable broth, and Italian herbs. Stir well, bring to a simmer, and cook for 10 minutes.
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4Add the cheese tortellini to the pot. Simmer according to package instructions (usually 5-7 minutes), until tortellini are tender.
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5Reduce the heat to low. Stir in mozzarella, Parmesan, and heavy cream. Season with salt and black pepper to taste. Cook for another 2-3 minutes until cheese is melted and the soup is creamy.
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6Serve hot, garnished with fresh basil leaves.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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