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Creamy, comforting, simple, and ready in under 30 minutes– this Tomato Tortellini Soup brings rustic Italian flavors to your table any night of the week.
You’ll also love my tortellini in brodo and creamy tomato soup with grilled cheese.
Why you’ll love this family favorite!
Creamy, cozy, and bursting with rich tomato flavor, this Tomato Tortellini Soup is full of comfort. Plump, cheese-filled tortellini float in a velvety tomato-cream broth, finished with a shower of freshly grated Parmigiano-Reggiano and served alongside crusty bread for dipping.
It’s a family favorite for good reason: the perfect marriage of rustic Italian flavors and weeknight simplicity. Ready in under 30 minutes, yet special enough to bring everyone to the table—one spoonful, and you’ll see why it’s on repeat in our kitchen all year long.
Made With AmorE,
Table of Contents
Ingredients For Tomato Tortellini Soup
- Butter – Adds richness and helps soften the onions for a flavorful base.
- Extra Virgin Olive oil – Enhances the soup’s depth and adds a touch of fruitiness.
- Yellow onion – Provides a sweet, aromatic foundation.
- Garlic cloves – Brings warm, savory flavor that complements the tomatoes.
- San Marzano crushed tomatoes – Sweet, low-acid Italian tomatoes for a rich, smooth sauce.
- Chicken stock or homemade chicken broth – Creates a savory backbone; use vegetable broth for a vegetarian option.
- Fresh basil – Adds bright, fresh Italian flavor.
- Sugar – Balances the natural acidity of the tomatoes.
- Salt and Black pepper – Adds flavor and gentle spice to round out the flavors.
- Heavy whipping cream – Makes the soup luxuriously creamy; coconut milk for dairy-free.
- Three-cheese tortellini – Plump pasta pockets that soak up the tomato-cream broth.
- Freshly grated Parmigiano-Reggiano (Parmesan cheese)– Salty, nutty finishing touch.
- Crusty bread – Perfect for dipping into the flavorful soup.
See the recipe card for exact quantities.
Substitutions and Variations
- Protein boost – Add cooked homemade Italian sausage, shredded whole roasted chicken, ground beef, or pancetta for extra heartiness.
- Different tortellini – Try homemade spinach and ricotta ravioli, mushroom, or meat-filled tortellini for a flavor twist.
- Extra veggies – Stir in diced zucchini, mushrooms, or spinach during the last few minutes of cooking. Try my classic minestrone soup.
- Spice it up – Add a pinch of red pepper flakes or a swirl of Calabrian chili paste. Add more fresh herbs, or try my homemade Italian seasoning for more herby goodness.
- Lighter version – Use half-and-half or evaporated milk instead of heavy cream.
- Dairy-free – Swap coconut milk for cream and skip the Parmigiano, or use a dairy-free cheese.
- Gluten-free – Use gluten-free tortellini or substitute with gluten-free pasta.
How To Make Tomato Tortellini Soup
This is a step-by-step photo overview for this creamy tomato tortellini soup recipe; the full instrcutions are in the recipe card below.
Step #1: Sauté the aromatics.
In a large soup pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Stir in the garlic and cook for 1 minute, just until fragrant—don’t let it brown.
Step #2: Build the tomato base.
Pour in the crushed San Marzano tomatoes and chicken stock (or vegetable broth). Add the chopped basil, sugar, salt, and black pepper. Stir well, then bring the mixture to a gentle boil.
Step #3: Simmer and blend (optional).
Reduce the heat and let the soup simmer for 15 minutes to allow the flavors to meld. For a smoother texture, use an immersion blender directly in the pot and blend to your desired consistency (or leave it chunky for a rustic feel).
Step #4: Make it creamy.
Stir in the heavy cream (or coconut milk for dairy-free) and let the soup warm through for 2–3 minutes. Taste and adjust seasoning, adding more salt, sugar, or pepper if needed.
Step #5: Cook the tortellini. Increase the heat slightly and bring the soup back to a gentle boil. Add the tortellini directly to the pot and cook according to the package directions, usually 3–5 minutes, until tender but still al dente.
Step #6: Serve and enjoy.
Ladle the soup into bowls and top with freshly grated Parmigiano cheese and extra basil. Serve hot with crusty bread for dipping.
My Pro Tip
Recipe Tips
- Use quality tomatoes – San Marzano tomatoes give the soup a naturally sweet, rich flavor without the acidity you often get from other canned tomatoes.
- Don’t rush the aromatics – Let the onion slowly soften and turn translucent before adding the garlic. This builds a sweeter, more balanced flavor base.
- Season in layers – Taste and adjust after adding tomatoes, again after the cream, and once more after cooking the tortellini. Each stage changes the flavor profile.
- Cook tortellini directly in the soup – This infuses the pasta with the tomato-cream flavor, but watch closely to keep them perfectly al dente.
- Blend to your preferred texture – Smooth for a creamy restaurant-style presentation, or keep it rustic and chunky for a more homestyle feel.
FAQ’s
Add tortellini toward the end of cooking and simmer just until al dente—usually 3–5 minutes, or when they float and feel slightly springy. If making the soup ahead, cook the tortellini separately and add it right before serving to preserve its texture.
Yes! Frozen tortellini works perfectly in this soup. Add it directly to the simmering soup without thawing and cook a minute or two longer than the package suggests, just until al dente.
Make-Ahead Storage and Reheating
- Make Ahead: Prepare the soup base (through Step 4) up to 2 days in advance. Cool completely, store in an airtight container in the fridge, and cook the tortellini just before serving for the best texture.
- Storage: store leftovers with tortellini can be stored in an airtight container in the refrigerator for up to 3 days. Note: the pasta will continue to absorb liquid and soften over time.
- Reheating: Reheat gently on the stovetop over medium-low heat until hot, adding a splash of broth or cream to loosen the soup if it has thickened. You can also reheat in the microwave. For best results, store extra tortellini separately and add to the soup when reheating.
Serving Suggestions
These sides make the perfect addition to this easy tortellini soup recipe.
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Tomato Tortellini Soup Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2-3 garlic cloves, minced
- 56 ounces San Marzano crushed tomatoes, two, 28-oz cans
- 2 cups chicken stock, or vegetable broth for a vegetarian option
- ¼ cup chopped fresh basil, plus extra for serving
- 1 teaspoon sugar, or to taste
- ½ teaspoon black pepper, or to taste
- salt , to taste
- ½ cup heavy whipping cream, or coconut milk for a dairy-free option
- 20 oz three-cheese tortellini
- Freshly grated parmigiano cheese, for serving
Instructions
Sauté the aromatics
- In a large soup pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Stir in the garlic and cook for 1 minute, just until fragrant—don’t let it brown.
Build the tomato base
- Pour in the crushed San Marzano tomatoes and chicken stock (or vegetable broth). Add the chopped basil, sugar, salt, and black pepper. Stir well, then bring the mixture to a gentle boil.
Simmer and blend (optional)
- Reduce the heat and let the soup simmer for 15 minutes to allow the flavors to meld. For a smoother texture, use an immersion blender directly in the pot and blend to your desired consistency (or leave it chunky for a rustic feel).
Make it creamy
- Stir in the heavy cream (or coconut milk for dairy-free) and let the soup warm through for 2–3 minutes. Taste and adjust seasoning, adding more salt, sugar, or pepper if needed.
Cook the tortellini
- Increase the heat slightly and bring the soup back to a gentle boil. Add the tortellini directly to the pot and cook according to the package directions, usually 3–5 minutes, until tender but still al dente.
Serve and enjoy
- Ladle the soup into bowls and top with freshly grated Parmigiano cheese and extra basil. Serve hot with crusty bread for dipping.
Notes
Prepare the soup base (through Step 4) up to 2 days in advance. Cool completely, store in an airtight container in the fridge, and cook the tortellini just before serving for the best texture. Storage
Leftover soup with tortellini can be stored in an airtight container in the refrigerator for up to 3 days. Note: the pasta will continue to absorb liquid and soften over time. Reheating
Reheat gently on the stovetop over medium-low heat until hot, adding a splash of broth or cream to loosen the soup if it has thickened. For best results, store extra tortellini separately and add to the soup when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nourishing and comforting you will want to make this one again and again!