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+ servings
tomato soup in a dutch oven

Tomato Tortellini Soup

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 355kcal


  • 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


  • 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!



If you want a creamier soup, use an immersion blender to blend the soup before adding in the tortellini. (or food processor or blender).


Serving: 1serving | Calories: 355kcal | Carbohydrates: 11g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 115mg | Sodium: 251mg | Potassium: 448mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1374IU | Vitamin C: 6mg | Calcium: 186mg | Iron: 1mg