I remember those evenings when I just wanted a hug in a bowl, something warm and comforting that didn’t take all day to make. That’s when I first started playing around with this Parmesan Tomato Tortellini Soup. It’s the perfect solution for busy weeknights when you’re craving something rich and satisfying, but don’t want to spend hours in the kitchen. Ready in about 30 minutes, this soup is a hug in a bowl with the tangy warmth of tomatoes and the cheesy goodness of tortellini.
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Why You’ll Love This Parmesan Tomato Tortellini Soup
This isn’t just another soup recipe, it’s a weeknight winner! If you’re always on the lookout for comforting pasta dishes, you might also enjoy our Best Lasagna Soup recipe. Here’s why:
- Quick and Easy: From start to finish, it takes only 30 minutes.
- Secret Ingredient: I use a touch of vegetable shortening along with olive oil. It adds an unexpected richness you’ll love.
- Minimal Cleanup: One pot is all you need for cooking and serving!
- Family-Friendly: It’s a comforting, nutritious meal that everyone will enjoy, even picky eaters.
Ingredients for Parmesan Tomato Tortellini Soup
Here’s what you’ll need to make my Parmesan Tomato Tortellini Soup:
- 1 Tablespoon olive oil
- 1 Tablespoon vegetable shortening
- 1 onion, diced
- 2 cloves garlic, minced
- pinch crushed red pepper flakes, to taste
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 14. 5 ounce can diced tomatoes
- 8 ounces tomato sauce
- 1/2 teaspoon dried basil
- 1 teaspoon Italian Seasoning
- salt and freshly ground black pepper to taste
- 8 ounces cheese tortellini (the refrigerated kind)
- 1/2 cup freshly grated parmesan cheese
- 1 1/2 cups fresh spinach leaves (packed)
- 1/2 cup heavy cream (or half and half)
- 1/4 cup fresh basil leaves, chopped
Ingredient Notes & Substitutions
Let’s talk about those ingredients! Choosing quality components makes a real difference. For the diced tomatoes, I like using San Marzano tomatoes when I can find them; their sweetness really shines through. However, any good quality canned diced tomatoes will work. The vegetable shortening adds a certain richness that butter alone doesn’t achieve, but if you prefer, you can absolutely substitute with butter.
Here are a few other substitution ideas:
| Ingredient | Substitution Options | Notes |
|---|---|---|
| Heavy Cream | Half-and-Half, Milk (for a lighter version) | May slightly alter the richness and texture of the soup. |
| Cheese Tortellini | Other filled pasta, plain tortellini, gnocchi | Adjust cooking time accordingly. |
| Vegetable Broth | Chicken Broth, Beef Broth, Water with Bouillon | Will slightly change the flavor profile. |
| Parmesan Cheese | Pecorino Romano, Asiago | Adds a different sharpness to the soup. |
| Fresh Spinach | Frozen Spinach, Kale | Ensure frozen spinach is thawed and squeezed dry. Chop kale finely. |
How to Make Parmesan Tomato Tortellini Soup: Step-by-Step
Here’s how I make this comforting soup:
- Add oil and vegetable shortening to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, for about 5 minutes, until softened.
- Add the garlic and stir in the flour. Cook for another minute, stirring constantly. Pro-Tip: Don’t skip toasting the flour; it adds a nutty flavor and helps thicken the soup!
- Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste the broth and adjust seasonings if needed.
- Bring the mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until the tortellini are tender.
- Remove from heat and stir in the spinach, parmesan cheese, and cream. The spinach will wilt quickly from the heat.
- Add chopped basil. Serve warm and enjoy!
Tips for Success
To make sure your Parmesan Tomato Tortellini Soup turns out perfectly every time, keep these tips in mind:
- Don’t overcook the tortellini: They should be tender but not mushy, usually just a few minutes in the simmering soup.
- Taste and adjust seasonings: Tomato products can vary in acidity, so adjust salt, pepper, and even a pinch of sugar as needed to balance the flavors.
- Use good quality ingredients: The better the tomatoes and parmesan, the better the soup will taste.
- Use fresh Spinach: It adds more flavor to the dish.
Recipe Variations
Want to mix things up a bit? Here are some fun variations:
| Variation | Key Modifications | Notes |
|---|---|---|
| Vegan | Use plant-based cream, vegan cheese tortellini, | Adjust seasonings to taste, as vegan substitutes may have different flavors. |
| Gluten-Free | Use gluten-free tortellini | Ensure all other ingredients are also gluten-free. |
| Spicy | Add extra crushed red pepper flakes, diced jalapeño | Adjust the amount to your preference. |
| Cheesy | Add smoked Gouda, or another Italian cheese blend | These cheeses add a rich depth to the flavour of the soup |
| Protein Boost | Add cooked Italian sausage or shredded chicken | Will transform this recipe into a hardy, and complete one-bowl meal |
Make Ahead and Freezing Instructions
This soup is fantastic for meal prepping! You can make it a day or two ahead of time and store it in the refrigerator. The flavors actually meld together beautifully. To freeze, let the soup cool completely, then transfer it to freezer-safe containers. Remember, the pasta may be a bit softer after thawing, but it will still be delicious.
Serving Suggestions
I love serving this soup with a side of crusty bread for dipping, or a simple side salad with a light vinaigrette. For extra flavor, garnish with a swirl of pesto or an extra sprinkle of parmesan cheese. If you enjoy hearty, Wonderful Italian Vegetable Orzo Soup is another excellent option for a comforting meal.
Frequently Asked Questions
Can I use frozen tortellini? Yes, you can, but I prefer refrigerated tortellini as they tend to hold their shape better. If using frozen, add them directly to the soup and cook until tender.
Can I use milk instead of heavy cream? Absolutely! Milk will make the soup lighter. For a richer taste, you can also use half-and-half.
How should I reheat leftovers? Gently reheat the soup on the stovetop over medium heat, stirring occasionally. You can also microwave it in 30-second intervals, stirring in between, until heated through.
What if I don’t have a blender? No need for a blender with this recipe! It’s meant to be a hearty, chunky soup.
Can I add meat to this soup? Yes! Cooked Italian sausage or shredded chicken would be delicious additions. Add them in during the last few minutes of cooking to heat through.
Recipe Card
Amazing Parmesan Tomato Tortellini Soup
Ingredients
Equipment
Method
- Add oil and vegetable shortening to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, for about 5 minutes, until softened.
- Add the garlic and stir in the flour. Cook for another minute, stirring constantly. Pro-Tip: Don’t skip toasting the flour; it adds a nutty flavor and helps thicken the soup!
- Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste the broth and adjust seasonings if needed.
- Bring the mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until the tortellini are tender.
- Remove from heat and stir in the spinach, parmesan cheese, and cream. The spinach will wilt quickly from the heat.
- Add chopped basil. Serve warm and enjoy!
Notes
Conclusion
I hope you love this Parmesan Tomato Tortellini Soup as much as I do! It’s simple, satisfying, and perfect for those busy weeknights when you need a comforting meal in a hurry. I’d love to hear what you think! Leave a comment below with your questions or share your results on social media using #CookingInspiredSoup. Happy cooking!
