This Tomato Tortellini Soup is full of cozy vibes, magical cheesy tortellini, and has a perfect tomatoey base. It's creamy, simple and perfect for Fall/Winter nights!
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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. It’s:
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!
Ingredients you will need for tortellini soup
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
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!
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!)
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.
This Tortellini Soup is full of cozy vibes, magical cheesy tortellini, and has a perfect tomatoey base. It's creamy, simple and perfect for Fall/Winter nights!
1(28 oz.) candiced tomatoes (can sub. for crushed tomatoes)
2(10 3/4 oz.) canstomato soup
1(15 oz.) cantomato sauce
1/3cupsun-dried tomatoes, chopped
2Tbsp.tomato paste
2cupschicken broth (or vegetable broth)
2cupsheavy cream
1(20 oz.) bagcheese tortellini (refrigerated)
1/2cupParmesan cheese, freshly grated
2Tbsp.fresh basil, for garnish
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.
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.
Bring to a gentle boil.
Add in the cheese tortellini and cook for ~5 minutes, or until tortellini is cooked through.
Add the Parmesan cheese and stir. Taste and adjust seasonings, adding more salt or pepper if needed.
Ladle the soup into bowls and top with fresh basil and more Parmesan cheese if desired. Enjoy!
Video
Notes
If you want a creamier soup, use an immersion blender to blend the soup before adding in the tortellini. (or food processor or blender).
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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!
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.
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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.
Wonderful combination of cheesy and tomato-y!