Tomato Tortellini Soup

Why you’ll love it

This creamy tomato soup with tortellini is perfect for warming up during colder months. It’s hearty and has that stick-to-your-ribs kind of texture that makes you feel like you’ve really eaten a meal that’ll keep you full, unlike some other soups out there!

The broth is probably my favorite part of this one pot tortellini soup. It’s exactly what tomato soup is supposed to taste like. It always surprises even me how little time it takes to get that beautifully concentrated tomato flavor. The cheesy tortellini and cream is what makes it appealing even to those picky eaters.

What you’ll need

• Olive oil and butter – for sautéing
• Onion and garlic – our tasty aromatics to start this soup off right. I like using Vidalia (sweet) onions, and for the garlic I use this garlic press to effortlessly mince the cloves without peeling them.
• Flour – to thicken the broth
• Chicken broth – for added richness of flavor in the broth. This tomato tortellini soup is easily made vegetarian if you swap it with vegetable broth, though.
• Tomatoes – I use both crushed and diced tomatoes in here for some variety in texture. The diced tomatoes give a nice contrast in every bite, and the crushed tomatoes add more thickness to the soup.
• Italian seasoning – it’s a convenient blend of dried Italian herbs that comes altogether in a single jar. You’ll find it in the spice aisle in most grocery stores.
• Brown sugar – don’t skip this one! It’s an old chef’s trick to cut the acidity of the tomatoes.
• Heavy cream – it makes it luxurious and adds to the texture of the broth
• Tortellini – we’re using the refrigerated kind rather than dry variety. I chose three cheese.
• Basil – it’s tomatoes’ best friend. Fresh basil just goes so well and adds color and freshness.

How to make tomato tortellini soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

In a large pot, add the butter and olive oil. When the butter has melted, add the onion and sauté until softened. Stir in the garlic and flour, and cook for a minute. Whisk in the chicken broth until the flour has been incorporated.

Stir in the canned tomatoes, sugar, Italian seasoning, and heavy cream. Bring to a boil. Simmer and add in the tortellini. Let it cook through, season with salt & pepper, and then add in the fresh basil just before serving.

Substitutions and variations

• I would not recommend swapping the heavy cream for something with a lower fat content. It’s liable to curdle because of the tomatoes, and the overall taste and texture won’t be the same.
• You could use a meat tortellini or any other flavor, really. There are tons of different varieties these days! Ravioli would work as well.
• If you have some fresh herbs from the garden, go ahead and throw those in.
• Want a completely creamy soup with a uniform consistency? Try using an immersion blender before adding in the pasta.
• Our kitchen prefers refrigerated pasta since it cooks right in the soup, so cleanup is easier. If you’re using the dried tortellini found in the pasta aisle, you should pre-cook it first separately.