Prep Time
10 min
Cook Time
20 min
Servings
4
Why You'll Love This Recipe
✓ Comfort in a Bowl:
Silky tomato broth, buttery cheese, and pillowy tortellini create a warm, satisfying start to any weekend.
✓ Speedy Prep:
All components cook in under thirty minutes, perfect for a relaxed brunch without the rush.
✓ Nutrient Boost:
Tomatoes deliver lycopene and vitamin C, while cheese adds calcium for a balanced, energizing meal.
I first tasted this soup on a rainy Saturday, when the kitchen smelled of simmering tomatoes and fresh herbs, and I knew I had found a new brunch staple.
The marriage of creamy ricotta‑filled tortellini with a bright, roasted‑tomato broth feels both indulgent and light, making it ideal for a leisurely morning.
Because the recipe uses pantry staples and can be customized with seasonal veggies or protein, it adapts to any dietary need while staying irresistibly comforting.
2 cups (480 ml) tomato purée
Canned San Marzano or fresh blended tomatoes.
1 cup (240 ml) heavy cream
For silkiness; can substitute half‑and‑half.
2 tbsp olive oil
For sautéing aromatics.
1 small onion, finely diced
Adds sweet foundation.
2 cloves garlic, minced
Provides depth.
½ tsp dried oregano
Adds classic Italian flavor.
¼ tsp red‑pepper flakes (optional)
For a gentle heat.
Salt and freshly ground black pepper
Season to taste.
Fresh basil leaves, torn
Garnish at serving.
