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
Crushed tomatoes or diced tomatoes (28 oz. can)
Chicken broth (or vegetable broth)
Crushed red pepper/red pepper chili flakes
Cheese Tortellini (I buy the 20 oz. bags of refrigerated tortellini)
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.
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