One Pot Creamy Tomato Tortellini (Printable)
Hearty tortellini simmered in creamy tomato broth with herbs and cheese for a cozy dinner.
# What You'll Need:
→ Vegetables & Aromatics
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
→ Liquids
04 - 4 cups vegetable broth
05 - 1 can (28 oz) crushed tomatoes
06 - 1 cup heavy cream
→ Pasta
07 - 9 oz refrigerated cheese tortellini
→ Seasonings
08 - 1 teaspoon dried basil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Finish & Garnish
13 - 1/2 cup grated Parmesan cheese, plus extra for serving
14 - Fresh basil leaves, for garnish
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add the onion and cook for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in vegetable broth and crushed tomatoes. Add dried basil, dried oregano, salt, black pepper, and red pepper flakes. Stir well and bring to a gentle boil.
04 - Reduce heat to low and cook uncovered for 10 minutes to meld the flavors.
05 - Add cheese tortellini to the pot and simmer for 4 to 6 minutes, or until tender and floating.
06 - Lower heat and stir in heavy cream and grated Parmesan. Simmer gently for 2 to 3 minutes, avoiding boiling, until heated through.
07 - Taste and adjust seasoning if needed. Ladle soup into bowls and garnish with fresh basil and extra Parmesan cheese.
# Expert Advice:
01 -
- It comes together in under 40 minutes, which means weeknight dinner stress just melts away.
- The cream and tomato combination tastes fancy but requires zero fancy skills.
02 -
- Never let the cream boil once it goes into the pot—even a rolling boil will separate it and ruin the silky texture you're after.
- Taste the broth before you add the tortellini, because once the pasta is in, it's harder to adjust the seasoning.
03 -
- Keep your heat gentle once the cream is in—this is where impatience ruins otherwise perfect soup.
- Fresh basil added at the very end stays bright and aromatic instead of cooking down into the background.