Tomato Tortellini Soup (30 Minutes)
This post may contain affiliate links. Please read our disclosure policy.
This tomato tortellini soup is rich and creamy without being heavy, hearty from the pasta, but still light enough to ladle up seconds. And the best part? It’s ready in just about 30 minutes, making it the perfect weeknight dinner.
Load it up with lots of fresh basil, and if you’re feeling adventurous, make a yummy grilled cheese to dunk in it!
Why this recipe works
- One Pot Wonder: aside from chopping an onion and mincing garlic, all you need to do is open some cans and pour everything in the pot! Easy to make, and easy clean up!
- Ready in 30 Minutes: It’s fast enough for a weeknight but tastes like it simmered all day.
- Makes Great Leftovers: the flavors get even better as it sits. Just add a touch of broth to thin the soup out if needed.
- Adaptable: change up the herbs, add in ground meat, leave the pasta out, stir in spinach at the end…the options are endless!
Some other soups you’ll love are my Creamy Wild Rice Soup, Instant Pot Baked Potato Soup, and Green Chicken Enchilada Soup!
Table Talk with Tawnie
This soup reminds me being a child, because my brain immediately goes to Spaghetti O’s. Anyone else have fond childhood memories growing up loving Spaghetti O’s?! If so, think of this meal like adult spaghetti o’s – it has the same easy-to-love vibe—but with upgraded ingredients like parmesan, herbs, and fresh garlic. Equally cozy, slurpable, and ultra-satisfying!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Butter: I like using butter to add richness and depth to the soup’s base, but you can use olive oil, too.
- Onion: a yellow onion (or white onion) is perfect. I like to cook the onion low and slow for up to 8 minutes in the butter to add natural sweetness.
- Tomato products: you’ll need tomato paste, crushed tomatoes, tomato soup (trust me on this!), and tomato sauce.
- Chicken broth (or vegetable broth): Use veggie broth to keep the meal vegetarian-friendly.
- Heavy cream: Makes the tomato base ultra-creamy and luxurious. For a lighter version, use half-and-half.
- Cheese Tortellini: The star of the soup! Look for fresh (refrigerated) tortellini for the best texture.
- Parmesan cheese: Freshly grated is best for melting and flavor.
- Balsamic vinegar: it enhances the overall flavor, balances out the soup, and adds an umami element. It’s my secret weapon!
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Saute!
Saute the onions in a large stock pot with butter, then add garlic & tomato paste in.
One Pot Wonder!
Add all the tomato products, broth, cream, herbs, and seasonings in. Doesn’t get easier!
Add the torts
Blend the soup for a more velvety smooth soup, then add the tortellini and allow to cook for a few minutes.
Finishing touches
Hello comfort in a bowl 😍
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!
Success Tips
- Leftovers: If you plan to store leftovers, I recommend cooking the tortellini separately and adding it to each bowl before serving. This keeps the pasta from soaking up too much broth overnight.
- Freeze the soup: to avoid the tortellini from becoming mushy, freeze the soup without the tortellini in it. I would also not add in the cream if you plan to freeze the soup because it can seperate. Cool completely and ladle it into freezer-safe baggies. Lay flat in the freezer on a baking sheet. Reheat the sop when ready, then add fresh cream and cooked tortellini before serving.
- Change it up: Stir in greens like kale or spinach at the end, add in mushrooms or carrots when sautéing the onions, stir in cooked Italian sausage or ground beef if desired, and even use a different pasta shape if preferred.
- Frozen tortellini: Just add a few extra minutes to the cooking time. Be sure to simmer gently so the tortellini cooks through without falling apart.
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
- 3 Tbsp. butter
- 1 large yellow onion, finely diced
- 1/2 tsp. kosher salt, plus more to taste
- 1/2 tsp. freshly cracked black pepper, plus more to taste
- 4 cloves garlic, minced (~1 Tbsp.)
- 2 Tbsp. tomato paste
- 1 (28 oz.) can crushed tomatoes
- 2 (10 3/4 oz.) cans tomato soup
- 1 (15 oz.) can tomato sauce
- 2 cups chicken broth or vegetable broth
- 2 cups heavy cream
- 1 Tbsp. rosemary or thyme, chopped
- 1 tsp. dried Italian seasoning
- 1/2 tsp. red pepper chili flakes
- 1 (20 oz.) package three cheese tortellini (refrigerated)
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 Tbsp. balsamic vinegar
- serving options: fresh basil, croutons, drizzle cream, parmesan cheese, black pepper
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
- Saute: melt the butter in a large Dutch oven or stock pot over medium heat. Add the onion, salt, and pepper and saute for ~5-8 minutes or until they have softened.3 Tbsp. butter, 1 large yellow onion, finely diced, 1/2 tsp. kosher salt, plus more to taste, 1/2 tsp. freshly cracked black pepper, plus more to taste
- Aromatics: add the garlic and stir for 30 seconds – 1 minute, until fragrant. Then add the tomato paste and stir to coat the onions. Cook this for about 1 more minute.4 cloves garlic, minced (~1 Tbsp.), 2 Tbsp. tomato paste
- Add tomato products, liquids, and seasonings: add in the crushed tomatoes, tomato soup, tomato sauce, broth, cream, and seasonings. Stir to combine.1 (28 oz.) can crushed tomatoes, 2 (10 3/4 oz.) cans tomato soup, 1 (15 oz.) can tomato sauce, 2 cups chicken broth or vegetable broth, 2 cups heavy cream, 1 Tbsp. rosemary or thyme, chopped, 1 tsp. dried Italian seasoning, 1/2 tsp. red pepper chili flakes
- Simmer: Bring to a boil, then down to a simmer for ~5 minutes. Stirring so nothing sticks to the bottom.
- Immersion blender: if you’d like a smooth soup, use an immersion blender in the pot and blend until desired consistency. (I always do this!)
- Add tortellini: add the tortellini and simmer until it is cooked through, ~5 minutes.1 (20 oz.) package three cheese tortellini (refrigerated)
- Finishing touches: stir in the parmesan cheese and balsamic vinegar. Taste and adjust any other seasonings as needed. Ladle into bowls and serve with desired toppings. ENJOYYY!! (Note: the soup thickens as it sits, feel free to thin out with more broth when reheating).1/2 cup Parmesan cheese, freshly grated, plus more for serving, 1 Tbsp. balsamic vinegar, serving options: fresh basil, croutons, drizzle cream, parmesan cheese, black pepper
Video
Notes
- Storage: keep in an air-tight container in the fridge for up to 3-4 days.
- Thicker soup: If you feel your soup is too thin, add ¼ cup all-purpose flour when adding the tomato paste. But just know, it does thicken as it sits because of the pasta.
- Meat options: add in cooked ground sausage or ground beef.
- Veggies: you can stir in fresh baby spinach at the end or when sautéing the onion, add in carrots and celery.
- Slow cooker option: follow the same steps for 1 and 2 and transfer the onion mixture to the bottom of a 6-quart slow cooker. Pour in the tomato products, liquids, and seasonings. Stir to combine. Cook on low for 6-7 hours or on high for 3-4 hours. Blend with an immersion blender. Add tortellini and place the lid back on, and cook on high for 15-30 minutes. Add in cheese and balsamic, stir. Serve with desired toppings.
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.
📸 Photos by Megan McKeehan of The Broke Girl Table
This recipe was originally published in October 2020. It was updated with revised steps & ingredients, more helpful tips, and new photos in May 2025.
This is such a delicious soup! I haven’t found a tomato soup recipe that we have really liked until now! Definitely will be on repeat.
I am so glad you enjoyed it:) thank you!
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.