Creamy Tortellini Soup

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Cheese tortellini nestled in a rich and creamy tomato-based broth with fresh herbs and Italian seasonings.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American

Servings: cups

Calories: 534kcal

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.

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.