The ultimate comfort food, this tomato tortellini soup is loaded with cheesy tortellini and plenty of tomatoes!
- 1 tablespoon olive oil
- 1 small yellow onion, petite diced
- 6 cloves garlic, minced
- 2 teaspoons dried sage
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons sugar
- 2 (28 oz.) cans crushed tomatoes
- 2.5 cups vegetable broth
- 20 oz. refrigerated cheese tortellini
- 1/2 cup heavy cream
- 2 tablespoons fresh chopped basil
- Kosher salt
- fresh cracked pepper
- fresh chopped basil
- shredded Parmesan
- Heat olive oil in a large pot over medium high heat.
- Add onion along with a pinch of salt and pepper. Saute, stirring frequently for 3-4 minutes.
- Add garlic, sage, oregano, thyme, and sugar and saute for another minute.
- Add tomatoes, vegetable broth, tortellini and basil along with a pinch of salt and pepper to the pot.
- Turn heat up to medium high, cover and bring to a gentle simmer.
- Then reduce heat to medium low and gently simmer, covered for 6-8 minutes (depending on cook time on ravioli).
- Remove from heat and stir in the heavy cream.
- Garnish with fresh basil and shaved Parmesan cheese and enjoy!
Taste the pasta during the cooking process. There is nothing worse than overcooked pasta, so make sure you take a bite here and there throughout the process so that you can pull it off the heat as soon as it is al dente.
Al dente means that your pasta should still have a bit of a bite to it. Ask any Italian (or any pasta lover, really) and they will tell you that al dente is the only way to cook your pasta. Most pasta directions will include cook times for firmer (or al dente) or more tender pasta. Always err on the side of al dente.
Read your tortellini cooking instructions. Some tortellini cooks in 4 minutes, others take 7-8 minutes. Read the directions on your package and take into account that since you’re gently simmering the ravioli with other ingredients (instead of just boiling it in water) you’ll need to add a couple minutes of cook time. I use Giovanni Rana refrigerated cheese tortellini (which cooks in just 4 minutes!!) for this recipe so that is what my cook time and instructions are based on.
If you prefer a super creamy soup, double the amount of cream! A little extra cream can go a long way to making an ultra smooth soup and this recipe lends itself well to a double serving of heavy cream!
- Category: Main Dish - Soup
- Method: Stove Top
- Cuisine: American
Keywords: creamy tomato soup, vegetarian tomato soup, tortellini soup