The Ultimate Creamy Tomato Tortellini Soup

When you need dinner on the table fast, but still crave something deeply comforting and satisfying, there is simply no better choice than this Tomato Tortellini Soup. This recipe takes the classic, bright flavor of a homemade tomato soup, enhances it with savory chicken broth and Italian seasoning, and then elevates it further with tender, cheese-filled tortellini. The result is a vibrant, creamy, and hearty meal that truly feels like a hug in a bowl.

This Tomato Tortellini Soup is a true culinary hero for busy weeknights. It requires minimal prep work—less than 10 minutes, in fact—and is ready to serve in about 30 minutes total. Because it uses pantry staples like canned tomatoes and dried spices, it’s a budget-friendly meal you can easily make any time of year. While delicious on its own, we add a secret ingredient (a touch of heavy cream!) at the end to transform the simple broth into a luxurious, creamy soup that will have everyone asking for seconds.

Forget the stress of elaborate cooking; this Creamy Tomato Tortellini Soup is foolproof and guaranteed to become a permanent fixture in your weekly rotation. Get ready to enjoy the ultimate comfort food that tastes like it took hours, but was ready in a flash!

Why This Tomato Tortellini Soup Will Be Your New Favorite

This recipe has all the characteristics of a highly shareable and popular blog post—it’s quick, delicious, and adaptable.

• Ready in 30 Minutes: This is truly a speedy soup. The quick-cooking tortellini means you can have a gourmet-tasting meal ready faster than delivery.
• Ultimate Comfort Food: It combines the cozy warmth of tomato soup with the satisfying bite of pasta, making it incredibly hearty and filling.
• Pantry-Friendly Ingredients: It relies heavily on canned and dried staples, which means you can often whip this up without a last-minute trip to the grocery store.
• Freezer-Friendly: The soup base freezes beautifully, allowing you to prep meals ahead of time (just add the tortellini when reheating!).
• Incredibly Versatile: Easily adapt the flavor, creaminess, and protein content to suit your family’s preferences or whatever ingredients you have on hand.

Ingredients

This recipe is divided into the broth base and the additions that provide creaminess and bulk.

For the Soup Base

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes (or diced, for more texture)
• 4 cups chicken broth (low sodium preferred)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon black pepper (plus more to taste)

For the Tortellini & Creaminess

• 1 (15 oz) package fresh or frozen cheese tortellini (refrigerated tortellini cooks fastest)
• 1/2 cup heavy cream (or half-and-half)
• 1/4 cup fresh Parmesan cheese, grated (plus more for garnish)
• 1/4 cup fresh basil, chopped (for garnish)

Step-by-Step Instructions: Quick & Cozy Soup

Follow these simple steps for a perfect, restaurant-quality Tomato Tortellini Soup in under 30 minutes.

1. Sauté Aromatics: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5–7 minutes, until the onion is softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant. Be careful not to burn the garlic.
2. Build the Base: Pour in the canned crushed tomatoes and chicken broth. Stir in the Italian seasoning, oregano, salt, and pepper. Bring the mixture to a low boil, then immediately reduce the heat to a simmer.
3. Simmer for Flavor: Allow the soup base to simmer gently, uncovered, for 15 minutes. This is a crucial step that allows the spices to bloom and the tomato flavor to deepen and mellow, transforming the base into a complex, savory broth.
4. Add Tortellini: Increase the heat back to medium-high. Add the tortellini to the simmering soup. Cook according to the package directions, which is typically 3–5 minutes for refrigerated tortellini or 5–7 minutes for frozen. Do not overcook the tortellini, as it can swell and split. The moment the tortellini floats to the top, it is usually ready.
5. Stir in Cream & Cheese: Reduce the heat to low. Stir in the heavy cream (or half-and-half) and the grated Parmesan cheese. Stir just until the soup is fully warmed through and the cheese is melted. Do not boil the soup after adding the cream, as it may cause the dairy to separate or curdle.
6. Taste and Garnish: Taste the soup and add any additional salt, pepper, or a pinch of sugar (if your tomatoes are too acidic). Ladle the Tomato Tortellini Soup into bowls, garnish generously with fresh chopped basil and extra grated Parmesan cheese, and serve immediately.

Pro Tips for the Ultimate Creamy Soup

While this recipe is straightforward, a few expert tips will ensure your soup is perfectly creamy, flavorful, and avoids common pitfalls.

• The Tomato Choice: For the best body and texture, use crushed tomatoes. Diced tomatoes will give you a chunkier soup, and tomato puree will make it smoother and thinner. If you want a perfectly smooth, creamy soup, blend the soup base (before adding the tortellini and cream) with an immersion blender.
• The Sugar Fix: If your soup tastes a little too acidic or sour, add a small pinch (1/4 teaspoon) of granulated sugar while the soup is simmering. This balances the acidity of the tomatoes without making the soup sweet.
• Don’t Overcook the Tortellini: Tortellini cooks very quickly, especially the refrigerated kind. Once it floats, it’s done. Overcooked tortellini becomes bloated and can break apart in the soup, releasing the cheese filling and making the broth cloudy.
• Temper the Cream: To prevent the cream from potentially curdling, especially if the soup base is boiling hot, remove the soup from the heat for a minute before stirring in the heavy cream. You can also temper the cream by mixing a scoop of the hot soup into the cream in a separate bowl first, then pouring the cream mixture back into the pot.
• Freezing Note: If you plan to freeze leftovers, do not include the tortellini or heavy cream. Freeze the tomato broth base only. When reheating, bring the broth to a simmer, add the tortellini and cream, and finish the recipe as instructed.

Serving Suggestions and Flavor Variations

This Tomato Tortellini Soup is delicious as is, but it’s easy to adapt to your taste or serve it with fantastic accompaniments.

Serving Suggestions

• The Classic Pairing: Serve with crispy, thick-cut grilled cheese sandwiches or simple crusty Italian bread for dipping.
• Garnish Galore: Offer a garnish bar with ingredients like shredded mozzarella, thinly sliced pepperoncini, extra basil, or a dollop of pesto stirred into the bowl.
• Side Salad: Pair with a light, peppery Arugula Salad dressed with a simple lemon vinaigrette to cut through the richness of the cream.

Creative Variations

• Add Protein: Stir in 1 to 2 cups of shredded rotisserie chicken during the last step. Alternatively, brown 1/2 pound of Italian sausage (mild or spicy) and drain the fat before sautéing the onions.
• Add Veggies: Add 1/2 cup of diced carrots and celery along with the onion in step 1. For a green boost, stir in a couple of handfuls of fresh spinach or kale during the last 5 minutes of simmering.
• Boost the Broth: Substitute the regular chicken broth with a flavorful bone broth for added richness and nutrients.
• Make it Spicy: Add 1/2 teaspoon of red pepper flakes when sautéing the garlic to give the soup a subtle, fiery kick.
• Vegan Option: Use vegetable broth instead of chicken broth, substitute the heavy cream with full-fat coconut milk (or cashew cream), and use vegan cheese tortellini.

Frequently Asked Questions

• Can I use fresh tomatoes instead of canned? Yes, but the cooking time will be significantly longer. You will need about 2 pounds of fresh, ripe tomatoes (like Roma or Beefsteak), quartered. Simmer them in the broth for about 45 minutes until they break down completely, then strain or blend the soup to achieve the desired consistency before proceeding with the rest of the recipe.
• How do I make this soup thicker? If the soup is too thin for your liking, you have a couple of options:
  1. More Cream: Simply add an extra 1/4 cup of heavy cream at the end.
  2. Cornstarch Slurry: Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering soup base (before the tortellini) and let it cook for 2–3 minutes until the soup thickens.
• What type of tortellini should I buy? Refrigerated, pre-made tortellini (found near the deli or fresh pasta section) is the fastest option, cooking in about 3 minutes. Frozen tortellini works fine but requires slightly longer cooking time (5–7 minutes) and may release more starch into the soup. Dry, shelf-stable tortellini is not recommended as it requires much longer cooking and may not absorb the flavor as well.
• How long can I store leftover Tomato Tortellini Soup? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Be aware that the tortellini will absorb the broth as it sits, making the soup very thick. When reheating, you may need to add a splash of chicken broth or water to reach your desired soup consistency.
• Can I substitute other cheeses for Parmesan? Certainly! Romano cheese or Asiago cheese would be great substitutes, offering a similar salty and sharp flavor. Mozzarella is often added as a garnish right before serving, as it melts beautifully but won’t blend into the soup base like Parmesan.

This Tomato Tortellini Soup recipe delivers maximum flavor with minimum effort, making it the perfect quick comfort food you’ve been looking for.

Don’t forget to Pin this recipe for later and share your own delicious creations in the comments below!

Michonne Zendaya

Creamy Tomato Tortellini Soup

This creamy tomato tortellini soup is rich, comforting, and ready in under 30 minutes. With tender cheese tortellini, a tomato-based broth, and a touch of cream, it’s the perfect cozy weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: Italian-American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable or chicken broth
• 1 tsp dried basil
• 0.5 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 1 package (9 oz) cheese tortellini (fresh or refrigerated)
• 1 cup heavy cream
• 0.5 cup grated parmesan cheese
• 2 cups fresh spinach (optional)

Equipment

• large pot
• wooden spoon
• measuring cups and spoons
• ladle

Method

 

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for another 1 minute until fragrant.
3. Stir in crushed tomatoes, broth, basil, oregano, salt, and pepper. Bring to a simmer.
4. Add tortellini and cook according to package directions, about 7–8 minutes, until tender.
5. Reduce heat to low and stir in heavy cream and parmesan cheese until smooth and creamy.
6. Optional: Add spinach and cook for 2 more minutes until wilted.
7. Serve hot, garnished with extra parmesan if desired.

Notes

For extra flavor, add spinach or kale in the last few minutes of cooking. You can also use sausage tortellini for a heartier version. Leftovers reheat well, though the pasta may absorb some liquid — add extra broth as needed.