Creamy Tortellini Soup
Creamy Tortellini Soup features cheese tortellini, nestled in a rich and creamy tomato-based broth, seasoned with garlic, fresh herbs and fresh basil. The addition of ricotta cheese gives this Italian soup a smooth, velvety texture, while a combination of savory seasonings adds depth and flavor. It’s a hearty, comforting soup that’s easy to make on the stovetop and perfect for a cozy lunch or dinner and is ready in 30-minutes.
Ingredients
- Crushed tomatoes: Create the rich tomato base for the soup.
- Fennel seed: Adds a subtle, slightly sweet flavor that complements the tomatoes and herbs.
- Fresh garlic: Gives the broth a savory, aromatic foundation.
- Chicken broth: Provides the liquid base and balances the acidity of the tomatoes.
- Herbes de Provence: A fragrant blend of dried herbs that adds complexity to the soup.
- Onion powder and garlic powder: Enhance the savory Italian flavors.
- Beef bouillon: Adds an extra layer of rich, savory flavor to the broth.
- Fresh basil: Gives the soup a fresh, aromatic finish.
- Sugar: Helps balance the natural acidity of the tomatoes.
- Ground allspice: Adds a subtle warmth and depth without overpowering the other seasonings.
- Ricotta cheese: Creates a rich, creamy texture without the need for heavy cream.
- Cheese tortellini: Tender pasta filled with cheese makes this soup hearty and satisfying.
How to make Creamy Tortellini Soup
- Prepare the tomato broth. In a large Dutch oven or stockpot, combine the crushed tomatoes, chicken broth, minced garlic, fennel seed, Herbes de Provence, onion powder, garlic powder, beef bouillon, sugar, and ground allspice.
- Simmer. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to combine the ingredients and allow the seasonings to develop.
- Add the ricotta cheese. Reduce the heat to low. In a separate bowl, whisk the ricotta with a little warm broth until smooth, then gradually stir it into the soup. Avoid boiling the soup after adding the cheese.
- Add water. The addition of Ricotta will thicken the soup. Add enough water to slightly thin the soup to cook the tortellini.
- Add the cheese tortellini. Stir gently and cook for 3 minutes.
- Serve. Ladle the creamy tomato tortellini soup into bowls and serve warm.
- Garnish with Parmesan cheese and/or chopped parsley or basil.
Recipe Tips
- Simmer and stir the soup for at least 15-20 minutes before adding the Ricotta. This allows the flavors to meld.
- Temper the ricotta with a little bit of the warm soup before adding it. This helps it dissolve and prevents the ricotta from turning grainy.
- Do not boil the soup after adding the cheese. This prevents the ricotta from breaking and turning into small grains of ricotta rather than a melted, creamy
- Add 1-2 cups of water before adding in the cheese tortellini. Tortellini has a starch content and absorption rate, so you will need to add enough water to cook the pasta without thickening the soup.
Serving Suggestions
Tortillini soup is typically served as an entree due to its heartiness. Serve this with garlic bread and a Caesar salad or Caesar Green Beans. If serving as an appetizer, this pairs beautifully with Eggplant Parmesan.
Storage and Reheating
Store leftover creamy cheese tortellini soup in an airtight container in the refrigerator for 3-4 days.
The best method for reheating is on the stovetop; add a little water to the saucepan, as the tortellini soup thickens upon refrigeration.
Freezing is not recommended because the texture of the ricotta cheese will turn grainy.
Creamy Tortellini Soup
Cheese tortellini nestled in a rich and creamy tomato-based broth with fresh herbs and Italian seasonings.
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Rate
Yield: 4 cups
Ingredients
- 1- 15 oz. can crushed tomatoes
- 1 teaspoon fennel seed
- 2 teaspoons garlic, minced
- 1 cup onion, chopped
- 1½ cups chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons Herb de Provence
- 1 tablespoon fresh basil, chopped
- 1 teaspoon garlic powder
- 1 teaspoons Better than Bouillon Beef Paste , or one beef bouillon cube
- 2 teaspoons sugar
- ½ teaspoon ground Allspice
- ⅓ cup ricotta cheese
- 20 ounce bag refrigerated cheese tortellini
- water , as needed
- salt and pepper , to taste
- Parmesan cheese and parsley as garnish , optional
Instructions
- In a large stockpot or Dutch oven on medium heat, add the following:1- 15 oz. can crushed tomatoes, 1 teaspoon fennel seed, 2 teaspoons garlic, minced, 1 cup onion, chopped, 1½ cups chicken broth, 2 tablespoons tomato paste, 2 tablespoons Herb de Provence, 1 tablespoon fresh basil, chopped, 1 teaspoon garlic powder, 1 teaspoons Better than Bouillon Beef Paste, 2 teaspoons sugar, ½ teaspoon ground Allspice
- Allow mixture to simmer for 15 minutes; place ricotta in a small bowl and temper with a tablespoon of the soup. Add cheese to soup and stir until welll blended; taste for salt and pepper; add water, increase heat to medium-high, add tortellini and allow to cook in the soup for 3 minutes; gently spoon soup and tortellini into bowls; garnish with Parmesan cheese and fresh parsley (optional)⅓ cup ricotta cheese, 20 ounce bag refrigerated cheese tortellini, water, salt and pepper, Parmesan cheese and parsley as garnish
After you add the ricotta cheese, do NOT bring the soup to boil or the cheese will turn grainy.
To thin the soup, add 1-2 cups of water, then add the tortellini. Tortellini absorb a lot, so be relatively generous with the water.
Notes
Temper the ricotta: put ricotta cheese in a small bowl and add in a tablespoon or two of the warm broth; combine well, then add to the soup.
Initially, the soup will be thick due to the creamy Ricotta cheese. Right before you add the tortellini, add 1-2 cups (or more) of water.
After you’ve added the ricotta, do NOT bring the soup to boil or the ricotta won’t melt and will be grainy.
Nutrition Estimate
Calories: 534kcalCarbohydrates: 73gProtein: 27gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 64mgSodium: 731mgPotassium: 283mgFiber: 8gSugar: 9gVitamin A: 320IUVitamin C: 7mgCalcium: 309mgIron: 7mg
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