Tomato Tortellini Soup is a warm, comforting bowl of cheesy pasta goodness wrapped in a rich, flavorful tomato broth. This one-pot recipe blends tender cheese-filled tortellini with a creamy tomato base, making it a cozy favorite I love turning to when I need something simple, satisfying, and delicious. It’s perfect for a quick lunch, an easy weeknight dinner, or just when I’m craving something hearty without much effort.
Why You’ll Love This Recipe
I love this soup because it comes together quickly with pantry staples and delivers big flavor. The cheesy tortellini makes it filling enough for a full meal, while the tomato broth adds just the right mix of tangy and creamy. It’s kid-friendly, freezer-friendly, and super easy to customize. Whether I keep it simple or load it with extras like spinach or sausage, this soup is always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Garlic, minced
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Onion, chopped
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Tomato paste
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Canned crushed tomatoes or tomato sauce
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Vegetable or chicken broth
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Italian seasoning
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Salt and pepper
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Cheese tortellini (fresh or frozen)
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Heavy cream or half-and-half
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Fresh basil or parsley (optional)
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Optional toppings: grated Parmesan cheese, red pepper flakes
Directions
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I start by heating olive oil in a large pot over medium heat and sautéing the onion until soft, about 4–5 minutes.
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I stir in the garlic and tomato paste, cooking for another minute until fragrant.
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I add the crushed tomatoes and broth, season with Italian herbs, salt, and pepper, and bring the soup to a simmer.
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I let it simmer for 10–15 minutes to let the flavors blend.
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I stir in the tortellini and cook until tender (usually 5–7 minutes for fresh, a bit longer for frozen).
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I reduce the heat and stir in the cream until the soup becomes rich and silky.
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I taste and adjust seasoning, then serve hot with Parmesan and fresh herbs if I have them.
Servings and timing
This recipe serves 4 to 6 people and takes about 30 minutes from start to finish. It’s a fast and cozy meal, perfect for a busy day.
Variations
Sometimes I add baby spinach or chopped kale for extra greens. I’ve also stirred in cooked Italian sausage or ground beef for a meatier version. If I want a spicier soup, I add a pinch of red pepper flakes. For a dairy-free version, I skip the cream or use coconut milk—it changes the flavor slightly but still tastes great.
Storage/reheating
I store leftovers in the fridge for up to 3 days. When reheating, I do it gently on the stove or in the microwave. The tortellini may soak up some of the broth, so I add a splash of extra broth or milk to bring it back to a soup-like texture. I don’t recommend freezing this soup once the tortellini is cooked, as it can get mushy.
FAQs
Can I use frozen tortellini?
Yes, I use frozen tortellini all the time. I just adjust the cooking time by a few extra minutes until they’re fully tender.
Is this soup vegetarian?
Yes, as long as I use vegetable broth and cheese tortellini without meat. It’s a great option for a meatless meal.
Can I make this ahead of time?
Yes, but I prefer to cook the tortellini just before serving to keep it from getting too soft. I store the soup base and add the pasta when reheating.
What can I serve with it?
I love pairing it with garlic bread, a simple green salad, or even grilled cheese sandwiches for an extra cozy combo.
Can I make this soup creamy without using cream?
Definitely. I’ve used whole milk or stirred in a spoonful of cream cheese or plain Greek yogurt. It gives the soup a nice creamy texture with less richness.
Conclusion
Tomato Tortellini Soup is one of those recipes I keep coming back to—it’s easy, comforting, and packed with flavor. Whether I’m cooking for the family or just need a quick bowl of something warm and hearty, this soup always delivers. The cheesy tortellini and creamy tomato base make it a classic I never get tired of.
