There’s something magical about a big, steaming bowl of Tomato Tortellini Soup that feels like a warm hug on a chilly day. With its velvety tomato base, bursts of cheesy tortellini, and a graceful swirl of cream, this soup is the epitome of comfort food with an Italian twist. Whether you’re feeding a hungry family after a long day or hunting for a simple, crowd-pleasing vegetarian dinner, this Tomato Tortellini Soup is a total winner that will leave everyone reaching for seconds (and the recipe, too!).
Ingredients You’ll Need
The beauty of this soup lies in its simple but purposeful ingredients. Each item brings something special to the pot, from aromatic vegetables to creamy richness, creating layers of flavor and a stunning bowl of color.
- Olive oil: The perfect start for sautéing and infusing a gentle, fruity flavor.
- Onion: Diced small, this forms the aromatic backbone and sweet foundation of the soup.
- Garlic cloves: Minced and fragrant, garlic brings pizzazz and warmth to every spoonful.
- Dried basil: Adds lift and genuine Italian herb notes for authentic flair.
- Dried oregano: Its earthy aroma deepens the flavor, making the soup taste like it simmered for hours.
- Red pepper flakes (optional): For a gentle tickle of heat—totally up to you!
- Crushed tomatoes: The heart of the soup, creating that rich red color and classic tomato tang.
- Vegetable broth: Keeps the soup vegetarian and full of savory flavor; use low-sodium if preferred.
- Refrigerated cheese tortellini: These plump, cheesy pockets make the soup filling and fun.
- Heavy cream: For luscious texture and decadence—swap for half-and-half or full cream for extra richness.
- Salt and pepper: Essential for balancing and bringing out the best in all the other flavors.
- Fresh basil and grated Parmesan (optional): The perfect finishing touch for color and extra savoriness.
How to Make Tomato Tortellini Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Once it’s shimmering, toss in the diced onion. Let it cook for about 4 to 5 minutes, stirring occasionally, until it turns soft and translucent. This step builds the first layer of flavor and sets the foundation for your Tomato Tortellini Soup.
Step 2: Add the Garlic and Herbs
Stir in the minced garlic along with the dried basil, oregano, and a pinch of red pepper flakes if you like a little heat. Let everything cook for just about a minute until the garlic smells irresistibly fragrant. Don’t walk away here—you don’t want the garlic to brown.
Step 3: Pour in Tomatoes and Broth
Add the entire can of crushed tomatoes and all of the vegetable broth, stirring to combine. Give it a good mix so all those herby bits in the bottom loosen up. Bring your soup base to a gentle simmer and let it burble for about 10 minutes. This melds all the flavors together while letting your kitchen fill with the coziest aroma.
Step 4: Cook the Tortellini
Drop in the refrigerated cheese tortellini. Make sure they’re swimming happily and not sticking together—you want each one to cook evenly. Simmer the soup gently for 5 to 7 minutes (or according to the package directions) until the tortellini are tender but not mushy.
Step 5: Finish with Cream
Reduce the heat to low and gently stir in the heavy cream. Watch as the soup turns gorgeously creamy and takes on a beautifully rich color. Taste, and season with salt and pepper until it’s perfect for you. Your Tomato Tortellini Soup is ready to ladle into bowls!
How to Serve Tomato Tortellini Soup
Garnishes
A final flourish transforms good soup into unforgettable soup. For Tomato Tortellini Soup, fresh basil ribbons and a generous snow of grated Parmesan add both color and a burst of savory flavor. You can also crack some black pepper over the top or finish with a drizzle of extra virgin olive oil for elegance.
Side Dishes
Pair your soup with a crusty sourdough baguette or slices of buttery garlic bread for the ultimate comfort meal. A crisp green salad with Italian vinaigrette also balances the richness, or go classic with a side of roasted vegetables. No matter what you choose, your Tomato Tortellini Soup will be the star.
Creative Ways to Present
Try serving the soup in oversized mugs for a cozy, casual vibe at family dinner, or ladle it into shallow bowls and swirl in a touch more cream for dinner parties. For a bit of drama, top each portion with a giant basil leaf or a parmesan crisp. However you serve it, Tomato Tortellini Soup makes even a Wednesday night feel special.
Make Ahead and Storage
Storing Leftovers
Leftover Tomato Tortellini Soup can be refrigerated in an airtight container for up to 3 days. The tortellini will soak up a bit of the broth as it sits, so you might want to add a splash of extra broth when reheating to restore that soupy magic.
Freezing
If you’d like to freeze the soup, cook and freeze the tomato base without the tortellini or cream. When ready to enjoy, thaw, bring to a simmer, and add fresh tortellini and cream for the best texture—this keeps the pasta from getting mushy and ensures the creamiest finish.
Reheating
Warm leftovers gently on the stovetop over medium-low heat, stirring occasionally until steaming. If the soup thickens in the fridge, add a little broth or water to reach your desired consistency. Avoid high heat to prevent the cream from separating.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Just add a few extra minutes to the cooking time and check the tortellini for doneness before serving. Tomato Tortellini Soup is wonderfully flexible.
What can I use instead of heavy cream?
Half-and-half, whole milk, or a splash of unsweetened non-dairy creamer all work beautifully. The soup will still taste creamy and rich—just adjust to your preferences and what you have on hand.
Is there a way to add protein?
Definitely! Stir in some drained canned white beans or toss in cooked, shredded chicken for a heartier meal. This doesn’t change the personality of the Tomato Tortellini Soup, but does make it even more filling.
Can I add greens to the soup?
Yes! A few handfuls of fresh baby spinach or chopped kale stirred in during the last three minutes of cooking add gorgeous color and a nutrition boost, while still letting the star flavors shine.
What’s the best way to make it gluten-free?
Simply swap in your favorite gluten-free tortellini or small gluten-free pasta. The soup base itself is naturally gluten-free, so you can accommodate dietary needs without any compromise on comfort or flavor.
Final Thoughts
Few things are more satisfying than crafting a pot of homemade Tomato Tortellini Soup—especially when it’s this simple, cozy, and crowd-pleasing. Next time you need a dinner that feels like a warm embrace, give this recipe a try. You’ll be surprised just how quickly this irresistible soup disappears!
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Tomato Tortellini Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy tomato tortellini soup that is quick and easy to prepare. This vegetarian soup is perfect for a cozy meal on a chilly day.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 package (20 ounces) refrigerated cheese tortellini
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil and grated Parmesan for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil.
- Add onion and garlic: Add diced onion and cook until softened, about 4–5 minutes. Stir in garlic, basil, oregano, and red pepper flakes; cook for 1 minute.
- Add tomatoes and broth: Pour in crushed tomatoes and vegetable broth, stir to combine. Bring to a simmer and cook for 10 minutes.
- Cook tortellini: Add tortellini and cook according to package directions, usually 5–7 minutes.
- Finish soup: Reduce heat, stir in heavy cream. Season with salt and pepper. Serve hot, garnished with basil and Parmesan.
Notes
- For a richer soup, use half-and-half or full cream.
- You can add spinach or kale for extra greens during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1½ cups
- Calories: 320
- Sugar: 7g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
