Tomato Tortellini Soup

Tomato tortellini soup with creamy tomato broth and cheesy pillowy tortellini in 20 minutes. ♡

This easy tomato tortellini soup is the cozy 20 minute dinner that tastes like an Italian restaurant copycat. A creamy tomato broth simmers with garlic and herbs, then cheese tortellini cook right in the pot until they are pillow tender and the soup is rich enough to eat with a spoon. For more ideas, see our Cajun Chicken Alfredo Pasta.

Soup that doubles as a hug after a long day. Let’s make it together.

Ingredients

Tomato Tortellini Soup

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried Italian herbs
• 1/2 tsp red pepper flakes, optional
• 1 can (28 oz) fire roasted crushed tomatoes
• 4 cups low sodium chicken or vegetable broth
• 1 tsp kosher salt, or to taste
• 1/2 tsp black pepper
• 1/2 tsp granulated sugar, to balance acidity
• 9 oz refrigerated cheese tortellini
• 1/2 cup heavy cream
• 1/4 cup freshly grated parmesan, plus more for serving
• 2 tbsp fresh basil, torn, for garnish

How to Make Tomato Tortellini Soup

1. **Sweat.** Heat olive oil in a Dutch oven over medium heat. Add onion and cook 4 minutes until soft.
2. **Bloom.** Add garlic, tomato paste, Italian herbs, and red pepper flakes. Stir 1 minute until the paste darkens.
3. **Simmer.** Pour in crushed tomatoes, broth, salt, pepper, and sugar. Bring to a low boil and simmer 8 minutes.
4. **Cook.** Add tortellini and cook 4 to 5 minutes until floating and pillow tender.
5. **Cream.** Reduce heat to low. Stir in heavy cream and parmesan until silky.
6. **Serve.** Ladle into bowls and top with extra parmesan and torn basil.

Why This Recipe Works

Cooking the tortellini directly in the soup is the trick that thickens the broth without any roux. As the tortellini boil, they release starch that bumps the soup from thin to spoon coating. Boil pasta separately and the broth stays watery, so cook in the pot every time.

A splash of heavy cream stirred in at the very end is the move that turns plain tomato soup into a creamy tomato copycat. Adding cream early and boiling can split it, but folding it in off heat with the tortellini already cooked keeps the cream silky and emulsified. Two tablespoons goes a long way.

Fire roasted crushed tomatoes give the soup its signature smoky depth. Regular crushed tomatoes work but the soup tastes one note. Fire roasted tomatoes are charred briefly before canning, which adds the toasted edge that mimics a slow simmered pot in just 20 minutes. For more ideas, see our Pesto Chicken Caprese Skewers.

Tips

• Use cheese tortellini from the refrigerated section, not dried. Refrigerated cooks in 4 minutes.
• Add the tortellini in the last 5 minutes so they do not overcook into mush.
• Use fire roasted crushed tomatoes for smoky depth without long simmer time.
• Stir the cream in off heat to prevent splitting.
• Store leftovers up to 3 days. Tortellini absorb broth as they sit.
• Common mistake: do not boil the soup after adding cream. Even a quick boil can break it.

Variations

• Add 2 cups baby spinach in the last 2 minutes for greens.
• Stir in 1/2 lb cooked Italian sausage for a meaty version.
• Use spinach and cheese tortellini instead of cheese only.
• Top with crispy prosciutto for a salty crunchy garnish.
• Add 1 tsp red pepper flakes for a spicy version.
• Swap the cream for cashew cream to make it dairy free.

Looking for more recipes? Try our Sheet Pan Honey Balsamic Chicken Veggies or Slow Cooker Beef Stew next.

Common Mistakes to Avoid

• Boiling tortellini separately: Cook them in the soup so the released starch thickens the broth.
• Adding cream early: Cream splits if it boils. Add at the very end off heat.
• Using regular crushed tomatoes: Fire roasted brings smoky depth without long simmer. The flavor difference is huge.
• Cooking tortellini too long: 5 minutes max from the package. Overcooked tortellini split open and turn the soup gluey.

Tomato Tortellini Soup

Tomato tortellini soup with creamy tomato broth and cheesy pillowy tortellini in 20 minutes. Easy weeknight soup.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 360

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 2 tbsp tomato paste
• 1 tsp dried Italian herbs
• 1/2 tsp red pepper flakes optional
• 1 can (28 oz) fire roasted crushed tomatoes
• 4 cups low sodium chicken or vegetable broth
• 1 tsp kosher salt or to taste
• 1/2 tsp black pepper
• 1/2 tsp granulated sugar to balance acidity
• 9 oz refrigerated cheese tortellini
• 1/2 cup heavy cream
• 1/4 cup freshly grated parmesan plus more for serving
• 2 tbsp fresh basil torn, for garnish

Method

 

1. **Sweat.** Heat olive oil in a Dutch oven over medium heat. Add onion and cook 4 minutes until soft.
2. **Bloom.** Add garlic, tomato paste, Italian herbs, and red pepper flakes. Stir 1 minute until the paste darkens.
3. **Simmer.** Pour in crushed tomatoes, broth, salt, pepper, and sugar. Bring to a low boil and simmer 8 minutes.
4. **Cook.** Add tortellini and cook 4 to 5 minutes until floating and pillow tender.
5. **Cream.** Reduce heat to low. Stir in heavy cream and parmesan until silky.
6. **Serve.** Ladle into bowls and top with extra parmesan and torn basil.

Notes

Use cheese tortellini from the refrigerated section, not dried. Refrigerated cooks in 4 minutes. Add the tortellini in the last 5 minutes so they do not overcook into mush. Use fire roasted crushed tomatoes for smoky depth without long simmer time.

Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health Nutrition Source.

FAQ

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