Parmesan Tomato Tortellini Soup

A cozy, cheesy bowl built from tomatoes, tender cheese tortellini, and freshly grated Parmesan that comes together in under 30 minutes. For a quick weeknight comparison of texture and speed, see this 10-minute Chinese egg drop soup to understand how simple soups can be dinner-ready fast.

Ingredients and smart swaps

Use canned crushed tomatoes for a bright base or swap in 3 cups of fresh diced tomatoes when they’re in season. Four cups of low-sodium chicken or vegetable broth keeps the flavor balanced; add more if you want a thinner bowl. One package (about 9–12 oz) of fresh cheese tortellini cooks in minutes and is the star carbohydrate. Finish with 3/4–1 cup finely grated Parmesan for salty, nutty depth. Minced garlic, a small diced onion, a tablespoon of tomato paste, and a pinch of red pepper flakes round out the savory foundation. For dairy-free diets, replace Parmesan with nutritional yeast and choose dairy-free tortellini.

Step-by-step stovetop method

Sauté onion and garlic in olive oil until translucent, then stir in tomato paste and cook 1 minute to remove rawness. Add crushed tomatoes and broth, simmer 8–10 minutes to meld flavors, then drop in tortellini and cook until al dente—usually 3–5 minutes for fresh, slightly longer for dried. Stir in grated Parmesan off the heat so it melts smoothly without clumping. For more soup technique ideas, check this soup recipes collection to adapt cooking times and broths.

Variations and add-ins

Fold in a generous handful of baby spinach near the end for color and quick wilt. Browned Italian sausage adds savory richness; cook it first and use the rendered fat to sauté aromatics. For a creamier finish, stir in 1/2 cup heavy cream or a splash of half-and-half after removing from heat. Fresh basil or a squeeze of lemon brightens the bowl just before serving. Keep additions minimal so the Parmesan, tomato, and tortellini remain the focus.

Timing and serving suggestions

Total active time is about 20–30 minutes depending on tortellini type. Serve in warmed bowls topped with extra grated Parmesan, cracked black pepper, and a drizzle of good olive oil. Pair with crusty bread or a simple salad for a balanced weeknight meal. Leftovers thicken as tortellini absorb liquid; plan portion sizes accordingly if you prefer brothier servings.

Storage and reheating

Cool quickly and refrigerate in an airtight container for up to 3 days. When reheating, add a splash of broth or water to loosen the soup and warm gently on the stovetop to prevent the cheese from separating. For freezing, omit tortellini—freeze the tomato-Parmesan broth base for up to 3 months and cook fresh tortellini when ready to serve.

Conclusion

If you want a ready-made inspiration that closely matches this creamy tomato and tortellini combination, try the recipe titled Creamy Tomato Tortellini Soup – Cooking For My Soul for another take on the classic. For a variation that adds greens and a richer Parmesan presence, see Creamy Parmesan Tomato and Spinach Tortellini Soup for ideas you can borrow.