1. Always add cream last to prevent curdling.
2. Keep tortellini al dente — it softens after cooking.
3. Sauté onions first for deeper flavor.
4. Add butter for an extra silky finish.
5. Use crushed tomatoes for a smoother base.
6. Use fire-roasted tomatoes for smoky depth.
7. Stir Parmesan in gradually to prevent clumping.
8. Add spinach for color and nutrients.
9. Use fresh basil for brightness.
10. Add sugar if tomatoes taste too acidic.
11. Simmer uncovered for 10 minutes if too thin.
12. Add extra broth if too thick.
13. Freeze the base separately (without pasta).
14. Use garlic powder + fresh garlic for layers.
15. Add Italian sausage for a hearty version.
16. Stir gently — tortellini is delicate.
17. Use high-quality cheese-filled tortellini.
18. Don’t cook tortellini too early — it gets mushy.
19. Let soup cool before adding cream to avoid curdling.
20. Serve with crusty garlic bread or grilled cheese.
10 Storage & Reheating Tips
Refrigerate up to 3–4 days.
Tortellini absorbs liquid — add broth when reheating.
Reheat on LOW heat to protect the cream.
Microwave in 45-second intervals, stirring each time.
Freeze the soup without tortellini for best texture.
Freeze up to 3 months.
Add fresh tortellini after thawing and reheating.
Do not boil — cream may separate.
Store in glass containers for better flavor.
Garnish with fresh herbs only after reheating.
