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Patricia Conte
Course Main, Primi, Zuppa
Cuisine Italian
Servings 4 -6 servings


  • 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.