Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 (9-12 ounce) package fresh or frozen cheese tortellini
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, oregano, basil, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  2. Stir in crushed tomatoes and vegetable broth. Bring to a simmer.
  3. Add cheese tortellini to the simmering broth. Cook according to package directions, or until tender.
  4. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste. Heat through, but do not boil. This creamy tomato cheese tortellini soup is nearly ready!
  5. Ladle soup into bowls. Garnish with fresh basil and extra Parmesan cheese. Enjoy your homemade cheese tortellini soup!