Tomato Tortellini Soup

This quick and easy creamy tomato tortellini soup can be made with just a handful of ingredients in less than 30 minutes.

Heya, friends. Today’s recipe is SO good and SO easy. It should *immediately* go into your winter weeknight dinner rotation.

The creamy tomato soup base is a modified version of my ever-popular Tomato Soup recipe, and it’s stuffed with pillowy, cheesy tortellini. It’s perfect for chilly winter evenings and busy weeknights.

Ingredient Notes

• Crushed tomatoes: This is my preferred brand of crushed tomatoes. You can use whole or diced canned tomatoes here as well, but you’ll need to either puree them in a blender or food processor before cooking or use an immersion blender to puree the entire soup before adding the tortellini.
• Refrigerated cheese tortellini: Fresh, refrigerated tortellini works best for this soup. You can usually find tortellini in the cheese and lunch meat aisle next to the ravioli.
• Heavy cream: This recipe won’t use up an entire carton of heavy cream. For storage tips and more heavy cream recipes, check out my post What to Do With Leftover Cream.

How to Make Tomato Tortellini Soup

1. Melt butter and cook onions until softened in a 4-quart pot.
2. Add garlic and red pepper and cook for 30 seconds.
3. Carefully add the tomatoes (they will pop and sizzle when they hit the hot pan).
4. Add the broth and bring to a simmer. Simmer covered for 10 minutes.
5. Add tortellini, basil, and oregano. Cover and cook until tortellini is al dente.
6. Stir in cream and salt and pepper to taste and enjoy!

FAQ

What to serve with Tortellini Tomato Soup?

Serve the soup with a slice of crusty bread with butter and a simple vegetable side like:

• Parmesan Zucchini
• Broccoli in the Oven
• Steamed Broccoli
• Roasted Green Beans

Can I freeze tomato tortellini soup?

Absolutely, BUT this soup freezes best when the tomato soup base and the tortellini are frozen separately. Follow the soup recipe as written and stop before you add the tortellini.

Freeze the soup and uncooked tortellini separately for up to 2 months. When you’re ready to eat it, defrost just the soup in the refrigerator overnight. On the stove, bring the soup to a simmer and add in and cook the frozen tortellini (and cream) just before serving.

See my post How to Freeze Soup for more freezing tips and tricks.

Can I make this recipe ahead of time?

Yes. Make the soup and store it in the refrigerator for up to 2 days. Reheat gently on the stove when you’re ready to eat.

The tortellini will suck up some of the broth and get a little softer as it sits, so if you prefer, you can also make the soup and stop before you add the tortellini. Refrigerate it and when you’re ready to eat, bring the soup back to a simmer and add in and cook the tortellini (and cream) just before serving.

A Note on Soup Texture

Since we’re using finely diced onions and crushed tomatoes in this recipe, you don’t need to puree the soup before serving the way you do with most tomato soups.

BUT, if you prefer a completely smooth soup base, you can still puree everything before adding the tortellini.

Use an immersion blender to blend until smooth or cool the soup for 10 minutes and then transfer it to a blender or food processor. Process until smooth and then return it to the pot, add the tortellini, and finish the recipe according to the instructions.

More Easy Weeknight Recipes

• Creamy Chicken Tortellini Soup
• Creamy Sausage Pasta
• Buttered Noodles
• Chicken Parm Soup
• Easy Pork Stroganoff

Tomato Tortellini Soup

This quick and easy creamy tomato tortellini soup can be made with just a handful of ingredients in less than 30 minutes.

5 from 3 votes

Print Pin

Course: Main Course

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings (Hover or Click to Change Yield): 3 servings

Calories: 536kcal

Author: Tracy

Ingredients

• ▢ 2 tablespoons (28g) butter
• ▢ 1 medium onion finely diced
• ▢ 4 cloves garlic minced or crushed
• ▢ Pinch of red pepper flakes optional
• ▢ 2 cups chicken broth or water plus more as needed*
• ▢ 1 28-ounce can crushed tomatoes *
• ▢ 9 ounces (about 2½ cups) refrigerated cheese tortellini
• ▢ ¼ heaping teaspoon dried basil
• ▢ ¼ teaspoon oregano
• ▢ ⅓ cup heavy cream
• ▢ Salt and pepper

Instructions

• In a 4-quart pot with a lid, melt butter over medium heat. Add onions and cook until softened, about 5 minutes.
• Add garlic and red pepper and cook for 30 seconds.
• Add the broth and then add the tomatoes and their juices.
• Place the lid on the pot and bring to a simmer. Simmer covered for 10 minutes.
• Add tortellini, basil, and oregano. Cover and cook until tortellini is al dente, usually about 7-8 minutes.
• Stir in cream and salt and pepper to taste and enjoy!*

Notes

*If soup is too thick, stir in additional chicken broth or water until it reaches your desired consistency. 

*You can use whole or diced canned tomatoes here as well, but you’ll need to either puree them in a blender or food processor before cooking or use an immersion blender to puree the entire soup just before adding the tortellini.

Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

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