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This 35-minute tomato tortellini soup recipe is easy to make and comforting! It’s an irresistible and filling meal that’s sure to become your new favorite cozy soup and a staple in the rotation.
Try my Creamy Tomato Gnocchi Soup and Easy Tomato Soup Recipe next if you can’t get enough tomatoes!
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.
Pro tip
- I like to add a little bit of sugar to tomato soups and some sauces to take off the acidic edge that tomatoes have. It doesn’t make the soup sweet, but it does mellow the tartness. Ever wonder why restaurant pasta with tomato sauce tastes so good and perfectly balanced? It’s the sugar!
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.
Make ahead tip
- You can definitely make this soup ahead of time, but in that case I recommend leaving out the tortellini until you’re warming it up and ready to eat it. They don’t take long at all to heat up, and this way they’ll spend less time absorbing the broth.
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.
What to serve with this soup
- To make it extra incredible, I suggest topping it with some freshly grated parmesan cheese. You know you want to. And some Homemade Garlic Croutons too!
- I like serving it with a big slice of Extra Cheesy Garlic Bread.
- For a little bit of a lighter pairing, try making a side salad with my Homemade Olive Garden Salad Dressing.
Leftovers and storage
- 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.
Questions about this easy tomato tortellini soup, or want to leave me a review? Let me know in the comments below! As always, tag me #saltandlavender on Instagram if you made any of my recipes.
Tomato Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 1 clove garlic minced
- 2 tablespoons flour
- 2 cups chicken broth or veggie broth
- 1 (28 fluid ounce) can diced tomatoes with juices
- 1 (28 fluid ounce) can crushed tomatoes with juices
- 1/4 teaspoon Italian seasoning
- 1 tablespoon (packed) brown sugar
- 1 cup heavy/whipping cream
- 2 cups refrigerated cheese tortellini
- Salt & pepper to taste
- 1 small handful fresh basil optional, to taste
Instructions
- Add the olive oil and butter to a soup pot over medium heat. Once the butter has melted, add the onion and sauté it for 5-7 minutes.
- Stir in the garlic and flour, and cook it for about a minute.
- Stir (or whisk) in the chicken broth until the flour has dissolved.
- Add the canned tomatoes, Italian seasoning, sugar, and cream to the pot. Increase the heat to high and bring it to a gentle boil.
- Once the soup is boiling, add the tortellini and reduce the heat to a simmer. Let it cook for 8 minutes. Season with salt & pepper as needed. If using the fresh basil, tear it into small pieces and add it in a few minutes prior to serving.
Notes
- Serves 4-6.
- I buy a 3-cheese tortellini that’s sold in the refrigerated section of the grocery store. Frozen tortellini will work too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on February 18, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
Im sorry but it’s just not good. Sticking to my normal tomato bisque from now on. Way too much cream maybe it’d be better with less but i doubt it
Hmm… I wonder what went wrong. This recipe has received plenty of positive reviews on here and on Instagram, so I am a bit confused. It really doesn’t have that much cream for the quantity of soup. Sorry you didn’t like it!
Well that was rude!
This looks amazing! Silly question though, is there a way to make it without chunks of tomato in it? I absolutely love tomato soup and would love to try this recipe, I’m just not a fan of diced/chunky tomatoes. Thanks!
Maybe sub with a can of tomato sauce? It’ll be more tomato-y overall, but I think it’ll be good! I’d prob use less than 28 oz though. You could definitely play with the quantities a bit.
we used an immersion blender to make it smoother, because i also have an issue with large chunks of tomato, but like some texture. worked like a dream.
I too have an aversion to tomato chunks and seeds in otherwise creamy textured soups. I wonder if running the crushed tomatoes in a blender or food processor before adding to the soup would be easier and make the difference without sacrificing flavor. Another possibility might be to use a jar of your favorite no- chunk pasta sauce instead of plain tomato sauce?
Yes that would work! 🙂
Do you ever provide nutritional info?
Occasionally. I’m going back and doing some older recipes when I have time. Many of my newer recipes do have it. Just keep in mind it’s an estimate and ingredients (brands etc.) vary. If you truly need accurate info for health reasons, never rely on internet nutrition info. Always weigh the food out yourself and calculate it.
I made this for lunch today. I actually had all the ingredients and this sounded so fabulous! It was so very perfect!!! Easy, with your clear instructions. Someone in the reviews mentioned that it was good enough for serving to guests. That’s very true. Add a little crusty bread (and maybe a glass of wine 😉 ) and it would be awesome! It’s also good for days like today, when it’s just my husband and me. The weather is just dreary clouds and warm, creamy soup called. It made quite a bit so we’ll be having leftovers, but that’s no problem for me! And my husband liked it! Yay!!! I might add a pinch of crushed red pepper next time, but then again maybe not. It was so perfect! Thank you very much for sharing your recipe!!
I am so happy it worked out, Arlene!! 🙂 I could use a glass of wine and some warm soup and crusty bread right now!! It is so dark already.
This looks amazing, I’ll be making it tonight! Will probably add some lean ground beef as well. Can’t wait!
Hope you enjoy it!!
My son suggested tortellini soup for dinner and I picked this recipe. It was SO good! I’ve never made soup like this before and its on my rotation now!
Awesome!! So glad it was a hit! 😀
This was my first time making tomato soup and this recipe was really easy to follow! I used beef broth (since that was all I had) and it still came out delicious. Thank you for sharing!
I’m so happy to hear it!
Made this for dinner and its awesome! Perfect for the first snow fall of the season (in Calgary lol)
Will definitely make again 🙂
So glad you liked it! Stay warm… I’m a few hours up the road from you and I hope the snow misses us 🤣
Snow sounds so absolutely delightful..I live in the southern part of Alabama (US) where snowfall if any happens late in December. We have had snowfall as late as April, which is springtime for us. My mother was raised in Michigan where snowfall is in an abundance. I loved it there. I guess it is something one loves when it isn’t apart of there life. I live just 2 hours from the beach and never go.😀
Haha trade you locations!! 🙂 So done with snow.
Do you think it would freeze well? Looks like a nice meal for someone expecting a new baby!
Hi Jessie! Hmm.. the tortellini can be a little soggy when thawed and reheated, I find.
pro tip carrot …not sugar
What do you mean? Hope do you use carrot? Juice or diced?