Creamy Tomato and Cheese Tortellini Skillet Soup
Equipment
- Large skillet with high sides or a Dutch oven This is a skillet soup, so a pan that can handle liquid volume is essential.
- Wooden Spoon or Spatula To stir and scrape all those flavorful bits from the bottom.
- Ladle For serving.
- Cheese Grater Freshly grated Parmesan makes a big difference in flavor and texture.
Ingredients
For the Skillet Soup
- 2 tbsp olive oil
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 1 tsp crushed red pepper flakes optional, for a spicy kick
- 2 tbsp tomato paste
- 1 28 oz can crushed tomatoes
- 2 cups low-sodium vegetable broth or chicken broth
- 1/2 cup heavy cream
- 1 tsp dried basil or 1 tbsp fresh basil, chopped
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 9 oz package refrigerated cheese tortellini
- 1/2 cup shredded mozzarella optional, for extra cheesy finish
- Fresh basil or parsley for garnish
Instructions
Step 1: Sauté the Aromatics
- In your skillet or Dutch oven, heat the olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Add minced garlic and crushed red pepper flakes, stirring for another minute until fragrant.
Step 2: Build the Tomato Base
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Add crushed tomatoes and broth, stirring to combine. Bring the mixture to a simmer and let it bubble gently for 5–7 minutes to allow flavors to meld.
Step 3: Add the Cream and Cheese
- Lower the heat slightly and stir in the heavy cream, Parmesan, and dried basil. Taste and season with salt and black pepper as needed. The soup should now be thickened and creamy, with a velvety texture.
Step 4: Cook the Tortellini
- Gently add the tortellini to the skillet and let them cook right in the soup for about 5–7 minutes, or until they’re tender and floating. If using frozen tortellini, just add a couple of extra minutes to the cook time.
Step 5: Add Finishing Touches
- If you’re going for ultimate cheesiness, sprinkle mozzarella over the soup, cover the skillet with a lid, and let it melt. Garnish with fresh herbs and serve hot.