This Rich Tomato Tortellini Soup is a warm, comforting bowl of creamy tomato goodness with tender cheese-filled tortellini and fresh herbs. I love making this when I want something cozy but still quick and satisfying. It’s rich, flavorful, and comes together easily with just a few pantry staples and fresh or frozen tortellini.
Why You’ll Love This Recipe
I love this soup because it combines the classic flavor of tomato soup with the heartiness of pasta. The cheese tortellini soaks up the savory, creamy tomato broth, making each spoonful both comforting and filling. It feels fancy enough for guests but is incredibly easy to make in under 30 minutes. Whether I serve it with crusty bread or a simple salad, it’s always a winner in my kitchen.
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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Yellow onion (chopped)
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Garlic (minced)
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Tomato paste
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Canned crushed tomatoes
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Vegetable or chicken broth
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Heavy cream (or half-and-half)
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Cheese tortellini (fresh or frozen)
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Dried basil
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Dried oregano
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Salt
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Black pepper
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Fresh spinach or kale (optional)
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Fresh basil or grated Parmesan (for garnish)
Directions
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I heat olive oil in a large pot over medium heat and sauté the chopped onion until soft, about 5 minutes. I add the garlic and cook for another minute until fragrant.
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I stir in the tomato paste and cook it for a minute to deepen the flavor.
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I pour in the crushed tomatoes and broth, then season with dried basil, oregano, salt, and pepper. I bring it to a gentle boil.
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I reduce the heat and stir in the tortellini. I let it cook according to the package instructions—usually 4 to 7 minutes—until tender.
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Once the tortellini is cooked, I lower the heat and stir in the cream. I add fresh spinach at this point if I’m using it, and cook until it wilts.
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I taste and adjust the seasoning if needed, then ladle the soup into bowls.
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I finish it off with a sprinkle of fresh basil or grated Parmesan right before serving.
Servings and timing
This recipe makes about 4 generous servings. It takes about 10 minutes to prep and 20 minutes to cook, for a total of 30 minutes.
Variations
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I sometimes add cooked Italian sausage or shredded chicken for extra protein.
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For a dairy-free version, I use plant-based cream and dairy-free tortellini.
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I’ve made it spicier by adding crushed red pepper flakes or a spoonful of chili oil.
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Swapping cheese tortellini with spinach tortellini gives it a different flavor twist.
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For a thicker soup, I blend half the tomato base before adding the tortellini.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini may soak up some of the broth, so I add a splash of water or broth when reheating on the stovetop or in the microwave.
I don’t recommend freezing this soup once the tortellini is added, as the pasta can become mushy. If I want to freeze it, I store the soup base separately and add fresh tortellini when I reheat.
FAQs
Can I use frozen tortellini?
Yes, I use frozen tortellini all the time. I just add a few extra minutes to the cooking time based on the package instructions.
What kind of tomatoes work best?
I like using canned crushed tomatoes for their texture and convenience. Fire-roasted tomatoes also add great depth of flavor.
Can I make this soup vegetarian?
Yes, I use vegetable broth and cheese tortellini to keep it meat-free. It’s rich and flavorful without any meat.
How do I make it thicker?
To thicken the soup, I blend half of the soup (before adding tortellini) and return it to the pot, or I add a spoonful of tomato paste or cream cheese.
What sides go well with this soup?
I usually serve it with garlic bread, a grilled cheese sandwich, or a simple green salad. It’s a meal on its own but pairs beautifully with sides.
Conclusion
This Rich Tomato Tortellini Soup is everything I want in a cozy, quick dinner—creamy, flavorful, and full of comforting pasta goodness. I love how easy it is to make with minimal prep and how versatile it is with different add-ins. It’s perfect for cold nights, quick lunches, or whenever I need a bowl of something warm and satisfying.
PrintRich Tomato Tortellini Soup
This Rich Tomato Tortellini Soup is a creamy, comforting blend of tomato broth and tender cheese tortellini, perfect for a cozy, satisfying meal that comes together in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 10 oz cheese tortellini (fresh or frozen)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup fresh spinach or kale (optional)
- Fresh basil or grated Parmesan (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion for 5 minutes until soft.
- Add garlic and cook for another minute.
- Stir in tomato paste and cook for 1 minute to deepen flavor.
- Add crushed tomatoes and broth. Stir in basil, oregano, salt, and pepper. Bring to a gentle boil.
- Stir in tortellini and reduce heat. Cook according to package instructions, 4–7 minutes, until tender.
- Lower heat, stir in cream, and add spinach if using. Cook until wilted.
- Taste and adjust seasoning. Serve hot, garnished with fresh basil or Parmesan.
Notes
- Add cooked Italian sausage or shredded chicken for extra protein.
- Use plant-based cream and tortellini for a dairy-free version.
- Add chili flakes or chili oil for a spicy kick.
- Blend half the soup base before adding tortellini for a thicker texture.
- Use spinach tortellini for a flavor twist.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 9g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg
