This quick and easy one pot creamy Tomato Tortellini Soup Recipe is loaded with flavor and is made with simple every day ingredients - fresh herbs and spices, onion, garlic, tomatoes, cream, and cheese tortellini. It's a classic tomato soup recipe, taken to the next level with the addition of a fresh cheese stuffed pasta.

Ingredients in Tomato Tortellini Soup

Ingredient Notes
Step By Step Instructions

How to make Tortellini Tomato Soup
STEP 1: To a large dutch oven over medium heat, add the olive oil and onion. Cook until the onions are translucent, about 5 minutes. Add in the garlic and cook for an additional 1 to 2 minutes.
STEP 2: Stir in the Italian seasoning, salt, pepper, and red pepper flakes.
STEP 3: Mix in the crushed tomatoes, and chicken stock. Bring the soup to a boil, and then reduce the heat to a simmer. Allow it to simmer for 15 to 20 minutes.
STEP 4: Stir in the tortellini, cream, and parmesan cheese, allow it to cook for 6 to 7 minutes until the tortellini is cooked through. Garnish with basil and serve.

Recipe Tips and Variations

Frequently Asked Questions
To make this recipe in a slow cooker, simply add all of the ingredients except the tortellini, cheese, and cream and cook on low for 6 hours. Mix in the pasta, cheese, and cream and cook for one additional hour.
Simply swap out the heavy cream for full fat coconut milk. For the parmesan cheese, you can simply omit it, or use a dairy free, plant based cheese.

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Tomato Tortellini Soup
- Total Time: 37 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This quick and easy one pot creamy Tomato Tortellini Soup Recipe is loaded with flavor and is made with simple every day ingredients - fresh herbs and spices, onion, garlic, tomatoes, cream, and cheese tortellini. It's a classic tomato soup recipe, taken to the next level with the addition of a fresh cheese stuffed pasta.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 1 teaspoon sea salt, more to taste
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- (2) 28-ounce cans crushed tomatoes
- 3 cups chicken stock or vegetable stock
- 20 ounces cheese tortellini
- ½ cup heavy cream
- ½ cup shredded parmesan cheese
- ¼ chopped cup fresh basil
Instructions
- To a large dutch oven over medium heat, add the olive oil and onion. Cook until the onions are translucent, about 5 minutes. Add in the garlic and cook for an additional 1 to 2 minutes.
- Stir in the Italian seasoning, salt, pepper, red pepper flakes, crushed tomatoes, and chicken stock.
- Bring the soup to a boil, and then reduce the heat to a simmer. Allow it to simmer for 15 to 20 minutes.
- Stir in the tortellini, cream, and parmesan cheese, allow it to cook for 6 to 7 minutes until the tortellini is cooked through.
- Garnish with basil and serve.
Notes
- Storage: Store leftovers in the refrigerator for up to 5 days.
- Reheating: I like to reheat this soup on the stovetop with a little extra chicken stock added to thin it out. It thickens up in once put in the refrigerator.
- Top it with croutons: This tomato tortellini soup is excellent with a nice crunchy element. I like to top this tomato soup with some of my Garlic Parmesan Croutons.
- Make it dairy free: To make this a dairy free tomato soup, omit the heavy cream and buy a dairy free tortellini.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Soup Recipes
- Method: Dutch Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 343
lidia says
I just made this soup and it was DELICIOUS. My husband loved it so I'm definitely making it again. This recipe was so quick and easy to make that I was able to do it while holding my baby in one hand.
Emily L says
Love the addition of the tortellini to a classic tomato basil soup. I used a spinach tortellini that was stuffed with cheese. It was so, so good. Thanks
Amy says
I made this soup tonight. Delicious! Will make it often.