Creamy Tomato Tortellini Soup

Why You’ll Love This Recipe

This soup is incredibly easy to make and ready in under 30 minutes, but it tastes like it simmered all day. It’s creamy, cheesy, and comforting—everything you want in a bowl of soup. The tortellini adds heartiness, making it a full meal on its own, while the tomato base keeps it bright and flavorful. It’s a family-friendly, freezer-friendly recipe you’ll turn to again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cheese tortellini (fresh or refrigerated)
• Olive oil
• Onion, diced
• Garlic, minced
• Crushed tomatoes or tomato puree
• Tomato paste
• Chicken or vegetable broth
• Heavy cream or half-and-half
• Italian seasoning
• Salt
• Black pepper
• Spinach or kale (optional)
• Red pepper flakes (optional, for heat)
• Grated Parmesan cheese (optional, for garnish)
• Fresh basil or parsley (optional, for garnish)

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add diced onion and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
4. Add crushed tomatoes and broth. Stir in Italian seasoning, salt, pepper, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Stir in the cream and bring back to a gentle simmer.
6. Add tortellini and cook according to package instructions, usually 3–5 minutes, until tender.
7. If using spinach or kale, stir it in now and cook until wilted, about 2 minutes.
8. Taste and adjust seasoning.
9. Serve hot, garnished with Parmesan cheese and fresh herbs if desired.

Servings and timing

This recipe serves 4–6 and takes about 30 minutes from start to finish, making it a great quick meal for any night of the week.

Variations

• Protein Boost: Add cooked chicken, Italian sausage, or ground turkey.
• Spicy Version: Increase red pepper flakes or stir in a spoonful of Calabrian chili paste.
• Veggie Packed: Add diced zucchini, bell peppers, or mushrooms with the onion.
• Vegan Option: Use dairy-free tortellini, coconut milk or cashew cream, and vegetable broth.
• Herbed Twist: Add fresh thyme or oregano for extra flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or microwave in 1-minute intervals, stirring between. If the soup thickens, add a splash of broth or cream. For best texture, it’s not recommended to freeze the soup with tortellini, but you can freeze the base and add fresh tortellini when reheating.

FAQs

Can I use frozen tortellini?

Yes, just add a few extra minutes to the cook time.

Is this soup vegetarian?

It can be, as long as you use vegetable broth and vegetarian tortellini.

What kind of cream should I use?

Heavy cream creates the richest texture, but half-and-half or whole milk can be used for a lighter version.

Can I make this soup ahead of time?

Yes, make the soup base ahead and add the tortellini when ready to serve to keep it from getting soggy.

How do I thicken the soup?

You can simmer it uncovered a bit longer or stir in a bit of grated Parmesan or cream cheese.

Can I use tomato sauce instead of crushed tomatoes?

Yes, but the texture will be smoother. You can also mix in diced tomatoes for added texture.

What pasta works if I don’t have tortellini?

Small shapes like mini ravioli, orecchiette, or ditalini can be substituted.

How do I keep the tortellini from overcooking?

Add them near the end and cook just until tender, according to the package instructions.

What herbs go best with this soup?

Basil, parsley, oregano, or thyme all work beautifully.

Is this soup freezer-friendly?

The base is, but freeze it without the tortellini. Add fresh tortellini when reheating for best results.

Conclusion

Creamy Tomato Tortellini Soup is a soul-warming meal that’s both easy and elegant. It’s rich, flavorful, and satisfying, making it the perfect dish for chilly evenings, busy weeknights, or when you just want something cozy. With minimal ingredients and maximum comfort, it’s sure to become a favorite in your soup rotation.

Creamy Tomato Tortellini Soup

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A creamy, comforting soup made with cheesy tortellini, a rich tomato base, and a splash of cream. Perfect for cozy nights and quick weeknight dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes or tomato puree
• 4 cups chicken or vegetable broth
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup heavy cream or half-and-half
• 10–12 oz fresh or refrigerated cheese tortellini
• 2 cups fresh spinach or kale (optional)
• Grated Parmesan cheese (optional, for garnish)
• Chopped fresh basil or parsley (optional, for garnish)

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute.
2. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
3. Add crushed tomatoes, broth, Italian seasoning, salt, pepper, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in cream and return to a gentle simmer.
5. Add tortellini and cook for 3–5 minutes, or according to package instructions, until tender.
6. Stir in spinach or kale if using and cook until wilted, about 2 minutes.
7. Adjust seasoning to taste. Serve hot, garnished with Parmesan and fresh herbs if desired.

Notes

• Add cooked chicken or sausage for extra protein.
• Use half-and-half or milk for a lighter version.
• Frozen tortellini can be used; just increase the cook time slightly.
• Store soup base separately from tortellini if freezing.
• To thicken, simmer uncovered or stir in a bit of cream cheese or Parmesan.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 390
• Sugar: 7g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 55mg