Tomato Tortellini Soup
This tomato tortellini soup is quick, easy to make, and comforting. This tasty family dinner is ready in just over half an hour. If you love creamy tomato soup, then this tomato tortellini soup recipe takes it to the next level! It’s an irresistible and filling meal that’s sure to become your new favorite cozy soup and a staple in the rotation.
This is the 3rd recipe for Soup Week! I love a great tomato soup, but add some cheesy tortellini to it? Even better! This recipe takes about 30 minutes to throw together and then you’ve got dinner on the table. I love an easy one-pot soup recipe for busy weeknights. If you want to get really wild, throw a grilled cheese on the side and really lean into cozy comfort food!
Tomato Tortellini Soup: A Weeknight Staple
I love a good soup any night of the week, but mid-week when I’m bogged down I want something simple and nourishing. This Tomato Tortellini Soup is all that and more! This is an easy one-pot vegetarian soup that you can easily adapt to your tastes.
Think of this recipe as a blueprint for a delicious tomato soup that you can adjust to suit what you like and have on hand! Tomato Tortellini Soup is rich and hearty and will taste like it’s been simmering for hours. The truth? It only takes about 30 minutes to whip up! I love an easy low-stress recipe with a high reward at the end.
If you love tomato soup as much as I do, you’ll turn to this easy Tomato Tortellini Soup recipe over and over again!
Why You’ll Love this Recipe
Comforting – There’s nothing quite as comforting as a bowl of tomato soup, but we’ve made it even better! This Tomato Tortellini Soup recipe is so flavorful and rich without being too heavy. It’s the soup we turn to over and over again for cool nights!
One Pot – The best part of this soup? It’s made entirely in one pot! I love any dinner that saves me from tons of clean up. You’re going to love how easy this recipe for is.
Customizable – This is a great recipe for using up extra veggies you may have! You could also add some meat for extra protein. If you want to adapt this Tomato Tortellini Soup recipe, head to the section below for all my tips and suggestions!
How to Make Tomato Tortellini Soup
As with all my soup recipes, I highly recommend investing in a 4 qt dutch oven! This piece of cookware does all of the heavy lifting in my kitchen and I love it so much! I’ve linked my favorite dutch oven below.
Ingredients and Substitutions
- Butter. Butter starts the base of this soup and helps us build the roux.
- Onion and Garlic. Always a must in tomato soup!
- Spices. Dried oregano, basil, and crushed red pepper add flavor to the tomato soup.
- Tomato Paste. Tomato paste adds tons of concentrated rich tomato flavor.
- Crushed tomatoes. Use high-quality canned crushed tomatoes, like San Marzano.
- Broth. I always use homemade chicken stock here because I’m not vegetarian, but you can easily use vegetable broth here.
- Tortellini. The type of tortellini (or ravioli!) is totally up to you! I like the fresh tortellini from the refrigerated section and I used spinach-ricotta flavor here.
- Sugar. This is the secret ingredient! A little bit of sugar helps balance the acidity of the tomatoes.
- Heavy cream. Adding heavy cream really makes the tomato soup super creamy. I don’t recommend substituting anything lower fat (except maybe half and half), otherwise it’ll curdle in the soup.
- Fresh basil. Optional, but I love adding fresh basil to my tomato soup!
- Saute the onions and garlic. Melt the butter in a 4 qt dutch oven and add the onions and garlic. Cook over medium heat, stirring often, until the onion onion is soft. Add the dried spices and cook for 1 minute.
- Make the roux. Sprinkle the flour over the onions and garlic and stir it in really well. Cook the flour, stirring constantly, for 3-4 minutes. Add the tomato paste and cook for 2 more minutes.
- Add the broth. Add the broth and crushed tomatoes to the pot and stir well to incorporate the flour. You don’t want any lumps of flour! Bring to a gentle simmer for 15 minutes.
- Add the cream and tortellini. Stir in the sugar, then add the heavy cream and tortellini to the pot. Simmer for another 10 minutes, until the tortellini is cooked and soft. Season to taste with salt and pepper. Stir in some torn fresh basil.
- Serve. Ladle the Tomato Tortellini Soup into bowls and top with more fresh basil and freshly grated parmesan cheese.
The Best Type of Tortellini for Tomato Tortellini Soup
There are a lot of options when it comes to choosing the right tortellini for Tomato Tortellini Soup! My favorite tortellini (or ravioli!) to use are the fresh ravioli in the refrigerated section of your grocery store. Trader Joe’s has an amazing selection of ravioli in their refrigerated section. The flavor you choose is totally up to you! I love a classic spinach-ricotta tortellini for a 4-cheese to keep this soup vegetarian.
You can also opt for frozen tortellini! There are a lot of great options in the freezer section for tortellini and ravioli and they last quite a while in the freezer. I like to stock up on these freezer options for easy dinners!
There are dried tortellini in the pasta section. Truth be told, these are my least favorite tortellini to use. I find that they aren’t as flavorful and the texture isn’t as great as the fresh tortellini. You can absolutely use them, but instead of cooking them in the soup I would boil them separately in a pot of water and then add them to the Tomato Tortellini Soup.
How to Customize Tomato Tortellini Soup
Think of this recipe for Tomato Tortellini Soup as a blueprint! It’s a base recipe that you can very easily adjust to your tastes and to what you have on hand. Here are my favorite ways to customize Tomato Tortellini Soup:
Add a protein – I love this as a cozy vegetarian recipe, but if you want to make it heartier, you can! Cooking up some spicy Italian sausage with the onions and garlic adds tons of flavor! You could also add some meatballs, vegetarian sausage or tempeh, or even some leftover shredded, cooked chicken. The sky is the limit!
Add some veggies – You could really add some veggies to amp this soup up! Toss in some hearty lacinato kale or spinach! Add some chopped carrots and peppers! I love cabbage so I’ve made a variation where I saute a bunch of chopped cabbage with the onions and garlic. Adding veggies adds some extra fiber and really bulks up the soup.
Play around with the recipe and add things that you love and make you feel good!
Storing, Freezing, and Reheating Tomato Tortellini Soup
Leftovers of this soup will keep in the fridge for 3-4 days in an airtight container, but keep in mind that as time goes on, the pasta will soak up the broth and get puffy. If you anticipate a lot of leftovers, leave the tortellini out and add it fresh when you’re warming up individual portions of the soup.
Ideally, reheat on the stove over a low heat. You could microwave it as well in small increments.
I wouldn’t recommend freezing this one with the tortellini as the texture will change, but you can freeze it without the pasta for up to 3 months.
More Soup Recipes to Try Now
Miso Ginger Chicken Udon Soup
Creamy Chicken and Dumpling Soup
Creamy White Chicken Chili
Red Pozole with Chicken
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Tomato Tortellini Soup
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 4 cups broth (chicken or vegetable)
- 1 – 28 oz can crushed tomatoes
- 1 tablespoon sugar
- 1 cup heavy cream
- 16 oz fresh or frozen tortellini
- 1 cup fresh basil leaves, torn
- kosher salt, to taste
- freshly cracked pepper, to taste
- Melt the butter over medium heat in a 4 qt dutch oven or soup pot. Add the onions and garlic and cook, stirring occasionally, for 3-4 minutes until the onions are soft. Add the dried oregano, basil, and crushed red pepper and cook for 1 minute more.
- Add the tomato paste and stir well to combine. Sprinkle the flour over the top and stir to incorporate. Cook, stirring constantly, for 3-4 more minutes. This help cooks the flour a bit.
- Add the broth one cup at a time while stirring so that there are no clumps of flour. Bring to a simmer and then add the crushed tomatoes, sugar, and cream. Bring to a simmer and then add the tortellini. Simmer for 10 minutes, or until the tortellini is cooked. Season to taste with salt and pepper and then stir in the torn basil.
- Ladle the soup into bowls and top with more basil and a bit of freshly grated parmesan cheese, if desired.