Tomato Tortellini Soup Recipe
Creamy, comforting, and ready in under 30 minutes- this Tomato Tortellini Soup brings rustic Italian flavors to your table any night of the week.
Servings: 8 servings
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
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
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.
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
Serving: 8g | Calories: 554kcal | Carbohydrates: 65g | Protein: 21g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 909mg | Potassium: 888mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1033IU | Vitamin C: 25mg | Calcium: 245mg | Iron: 6mg
