This is like the best baked pasta you’ve ever had - only in soup form! It’s hearty, decadent, cheesy, and creamy with a ton of light summer freshness throughout from the tomatoes and fresh basil. This soup is next-level stuffs you’re going to love it!
2 tablespoons olive oil
1 large onion - diced
Kosher salt and pepper
5 garlic cloves - minced
1 tablespoon fennel seed
2 teaspoons Italian seasoning
1/2 red pepper flake, or to taste
8 ounces sliced mushrooms
1 pound whole cherry or chopped heirloom tomatoes
3 tablespoons tomato paste
1 (28 ounce) can San Marzano Whole Peeled tomatoes
4 cups vegetable broth
1 pound store-bought tortellini
1/2 cup chopped basil leaves + more for serving
6 ounces shredded mozzarella
2 ounces shredded Parmesan, plus more for topping
8 ounces ricotta + more for serving
Heat olive oil over medium-low heat. Add the onion with a heavy dash of kosher salt and pepper. Cook until onion is translucent - about 4 minutes. Add the garlic, fennel seed, Italian seasoning, and pepper flake. Cook for one minute. Add the mushrooms with a heavy dash of salt and pepper - cook for about 5 minutes. Add the tomatoes with the tomato paste and another dash of salt and pepper - cook for about 4 minutes. Add the San Marzano tomatoes, breaking them up with a spoon until desired consistency. Pour in the broth, bring to a boil, simmer, then add the tortellini. Cook according to the package directions - usually about 4-5 minutes. Stir in the chopped basil, mozzarella, parmesan, and ricotta. Serve immediately in bowls, topped with more ricotta and basil if desired.