Tomato Tortellini Soup (30 Minutes)
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It’s not soup season without this tomato tortellini soup!
I am declaring everyone’s Fall needs this soup full of autumn comfort.
This Soup Is:
- Quick and easy to make (seriously 30 minutes or less!)
- Filled with cheesy tortellini
- Ultimate Fall comfort food
- A family loved recipe using pantry staples
- Your new favorite way to eat tortellini
- Will warm you up with minimal time in the kitchen
- Satisfying and makes great leftovers
This soup, in a nutshell, has everything your pasta-loving, soup-loving heart desires. Perfectly cooked cheese tortellini, diced tomatoes and sun-dried tomatoes, rosemary, fresh basil, and Parmesan cheese galore.
It’s totally adaptable too. If you want to mix in broccoli, spinach or kale you totally can.
Or add in cooked Italian sausage for an even heartier soup too!
Some other soups you’ll love are my Creamy Wild Rice Soup, Instant Pot Baked Potato Soup, and Green Chicken Enchilada Soup!
Ingredients you will need for tortellini soup
(For the full recipe, scroll down to the recipe card below)
- Butter
- Onion
- Garlic
- Fresh rosemary
- Crushed tomatoes or diced tomatoes (28 oz. can)
- Tomato soup
- Tomato sauce
- Tomato paste
- Sun-dried tomatoes
- Chicken broth (or vegetable broth)
- Heavy cream
- Crushed red pepper/red pepper chili flakes
- Cheese Tortellini (I buy the 20 oz. bags of refrigerated tortellini)
- Parmesan cheese
- Basil (garnish)
How to make Tomato Tortellini Soup
(For the full recipe, scroll down to the recipe card below)
- Melt butter. Sauté onions and garlic. Season with salt and pepper.
- Add in all of the ingredients (with exception to the tortellini and parmesan) and bring to a simmer.
- Add in the tortellini and cook for 5-8 minutes.
- Stir in parmesan cheese and top with basil. Serve warm!
More Soup Recipes
I don’t know about you, but when the weather gets colder, all I want to make are delicious, homemade soups. If you’re looking for more soup recipes, I’ve got the perfect Soup Series for you to check out!
Tips and FAQ’s
- Freeze the soup by letting it cool completely and ladle into freezer safe baggies. Lay flat in the freezer on a baking sheet.
- This recipe has not been tested in the slow cooker (so sorry!)
- If you want a creamier soup, use an immersion blender to blend the soup before adding in the tortellini. (or food processor or blender).
- This soup is versatile! Stir in hearty greens like kale or spinach at the end, add in mushrooms or carrots when sautéing the onions, stir in cooked Italian sausage if desired, and even use a different pasta shape if preferred.
- If using frozen tortellini, cook them separately according to package directions and then stir into the soup.
- When reheating leftovers, you may need to add more broth to thin out the soup.
- Can use olive oil in place of butter if preferred.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Tomato Tortellini Soup
Ingredients
- 2 Tbsp. butter
- 1 large yellow onion, diced
- 1/2 tsp. salt and pepper
- 4 cloves garlic, minced (~2 tsp.)
- 1 sprig rosemary, chopped
- 1 tsp. Italian seasoning
- 1/2 tsp. red pepper chili flakes
- 1 (28 oz.) can diced tomatoes (can sub. for crushed tomatoes)
- 2 (10 3/4 oz.) cans tomato soup
- 1 (15 oz.) can tomato sauce
- 1/3 cup sun-dried tomatoes, chopped
- 2 Tbsp. tomato paste
- 2 cups chicken broth (or vegetable broth)
- 2 cups heavy cream
- 1 (20 oz.) bag cheese tortellini (refrigerated)
- 1/2 cup Parmesan cheese, freshly grated
- 2 Tbsp. fresh basil, for garnish
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Melt the butter in a large soup pot or Dutch oven over medium heat and add the onions, salt, pepper, rosemary and garlic. Sauté for ~5 minutes.2 Tbsp. butter, 1 large yellow onion, diced, 1/2 tsp. salt and pepper, 4 cloves garlic, minced (~2 tsp.), 1 sprig rosemary, chopped
- Then add in the Italian seasoning, red pepper chili flakes, diced tomatoes, tomato soup, tomato sauce, sun-dried tomatoes, tomato paste, chicken broth and heavy cream. Stir to combine.1 tsp. Italian seasoning, 1/2 tsp. red pepper chili flakes, 1 (28 oz.) can diced tomatoes (can sub. for crushed tomatoes), 2 (10 3/4 oz.) cans tomato soup, 1 (15 oz.) can tomato sauce, 1/3 cup sun-dried tomatoes, chopped, 2 Tbsp. tomato paste, 2 cups chicken broth (or vegetable broth), 2 cups heavy cream
- Bring to a gentle boil.
- Add in the cheese tortellini and cook for ~5 minutes, or until tortellini is cooked through.1 (20 oz.) bag cheese tortellini (refrigerated)
- Add the Parmesan cheese and stir. Taste and adjust seasonings, adding more salt or pepper if needed.1/2 cup Parmesan cheese, freshly grated
- Ladle the soup into bowls and top with fresh basil and more Parmesan cheese if desired. Enjoy!2 Tbsp. fresh basil, for garnish
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I have had my eye on this recipe for awhile, but my husband doesn’t like anything with cream. He is on a business trip so I took advantage of him being gone to make this very cozy soup. It is fantastic! I didn’t change anything except I left out the sun dried tomatoes due to an allergy. Definitely will make it again.
I secretly love when the husbands aren’t home so we can cook exactly what we want hehehe I am glad you were able to make it! I am happy you enjoyed it, thank you for making! 🙂
It’s soup time! This was a hit with kids and adults; SO quick and simple. I threw in some frozen meatballs and used my entire container of my tomato soup with a little extra tomato paste vs. adding tomato sauce.
love that!! thank you so much Aubrey!! 🙂
I love the format of this recipe. I also love that it uses so many things from my pantry and I can just whip it up! So good. Thank you
I am so glad to hear! thank you sooo much for leaving a review Bree!
Made this for a “souperbowl” potluck party we had at work. I picked it because I needed something quick and easy to make in the morning before work. Everyone loved it and asked for the recipe!
Aw I am so glad it was enjoyed, thank you!
Delicious. This is by far best tomato based soup I’ve made. Nice and smooth and not a overwhelming tangy flavor like all other tomato bases.
Thank you so much!Now I’m craving tomato soup, hehe! Thank you! xo, Tawnie
I have to say with a long ingredient list I did not believe this would be quick nor easy to make and it was! It was delicious on top of that. So excited to add to the cold weather dinner rotation!
Thank you so much! It’s a cozy soup to add to the rotation! xo, Tawnie
This soup looks so delicious and comforting. I’m a fan of sun-dried tomatoes. Love that you use them in this recipe!
Thank you so much for this recipe! We wiped out the bowl clean..
My garden is still giving me tons of cherry tomatoes, so I was looking for a way to use them up. I blended up fresh tomatoes in place of the canned diced. Absolutely delicious. I’ll be making again. Thank you.
Tomato soup and tortellini! This is a big win for me and so perfect for the cold weather that we are starting to have.