Tomato Tortellini Soup
My Tomato Tortellini Soup is the ultimate cozy comfort—cheese-stuffed tortellini simmered in a rich, creamy tomato broth infused with garlic, herbs, and parmesan. It comes together in one pot with minimal prep and pantry staples, all in 30 minutes or less. It's a warm hug in a bowl!
Servings 8 servings
Calories 355kcal
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
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
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