Even though Creamy Tomato and Tortellini Soup with Parmesan Sticks is hearty, I could barely stop myself at one bowl. This flavorful soup is dotted with green peas, seasoned with rosemary, and garnished with thin golden Parmesan crisps.
This soup is definitely main-dish material. Serve it with a big green salad or another veggie side dish. If you’re looking for a tomato soup filled with roasted veggies, take a peek at my recipe for Roasted Tomato Bisque with Blue Cheese Croutons.
I know basil is the go-to herb when it comes to most Italian food, and I won’t deny that it’s a great match with tomatoes. But this Italian loves her rosemary, and I use it any chance I get. So I added rosemary instead of basil to Creamy Tomato and Tortellini Soup with Parmesan Sticks, and used it to flavor the garnish, too. I think the flavor is divine.
Fresh tortellini is fairly easy to come by in the markets (check the refrigerated section). I found mine at Trader Joe’s but have seen it at other retailers, too. I love the texture they bring to the soup, and since you only have to cook them for about 5 minutes, they retain some firmness and don’t fall apart in the hot broth.
If you can’t find fresh tortellini, use dried, but you’ll have to adjust your cooking time. Also, be sure to cook the dried version al dente to help them stay more on the firm side.
Do you ever serve soup that needs a little extra sprinkle of cheese over the top? Enter Parmesan sticks. I love using Parmesan and herbs to make these cute and flavorful garnishes that are so easy to make (I usually make them round, but thought these longer versions would be fun). They’re great for soups, and in addition to a bit more cheese, they give you something crispy to nibble on when you don’t want to use croutons.
This is a delicious, main-dish soup that will definitely satisfy.
Recipe for Creamy Tomato and Tortellini Soup with Parmesan Sticks
For the soup
- 8 ounces fresh cheese tortellini
- 1-1/2 tablespoons olive oil
- 1/4 cup diced yellow onion
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes in juice
- 8 ounces tomato sauce
- 8 ounces milk
- 6 ounces vegetable broth
- 1 tablespoon tomato paste
- 1/4 cup cream
- 1/4 teaspoon salt, plus extra to season
- 1/4 teaspoon ground black pepper, plus extra to season
- 1/2 teaspoon fresh rosemary, finely chopped
For the Parmesan sticks
- 6 tablespoons grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fresh rosemary, finely chopped
- Parchment paper
For the soup
- Add the oil to a stock pot over medium heat. When hot, add the onion and cook for about 3 minutes, or until they begin to soften. Add the garlic and cook for about 30 seconds.
- Add the diced tomatoes in juice, the tomato sauce, milk, vegetable broth, and tomato paste to the pot. Stir to combine and simmer for about 15 minutes.
- Add the cream, salt, pepper, and rosemary to the pot. Add the fresh tortellini and cook for about 5 minutes.
- Serve hot in individual bowls with the Parmesan sticks as garnish.
For the Parmesan sticks
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the Parmesan, rosemary, and black pepper to a small bowl and mix to combine.
- Use 1 tablespoon of the Parmesan mixture for each stick, and place in a mound on the baking sheet. Leave at least 1/2-inch between each stick.
- Use the back of a spoon to spread the cheese thin and form it into a rectangle.
- Bake for 5-7 minutes, keeping a close eye on them, until they turn golden.
- Remove from the oven and allow to cool on the baking sheet. Use a spatula to carefully lift them off the sheet and use for garnish.