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Tomato Tortellini Soup

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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.

a dutch oven full of creamy tomato soup with cheese stuffed tortellini and garnished with fresh basil
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Ingredients in Tomato Tortellini Soup

Ingredients to make Creamy Tomato Tortellini Soup - tomatoes, onion, garlic, broth, cheese, cream

Ingredient Notes

  • Cheese tortellini: You can use either a fresh or frozen tortellini. Any variety will work. You can even switch things up and use ravioli.
  • Crushed tomatoes: Using crushes tomatoes saves you the step of pureeing the soup. However, you can use diced or stewed tomatoes also. If you make this swap, simply use an immersion blender or a high powered blender to puree the soup before adding the tortellini, cream, and cheese. Also try my Roasted Red Pepper, Tomato and Smoked Gouda Bisque Recipe.
  • Onions and garlic: All great soups start with a base of sautéed onions and garlic. Alliums add such a bold, savory flavor to dishes.
  • Heavy cream: The heavy cream gives this tomato tortellini soup a rich, silky texture. If you do not have heavy cream on hand, you can also use half and half.
  • Chicken stock: I like to make this Tomato Tortellini soup with chicken stock, but you can also use beef stock, or even vegetable stock for a vegetarian tomato soup.
  • Basil: Tomato and basil go together like peanut butter and jelly, or bread and butter. The basil can be added at the end as a garnish, or cooked with the soup and added at the same time as you add the tomatoes.

Step By Step Instructions

Step by step instructions for how to make tortellini tomato soup in a dutch oven

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.

a dutch oven full of creamy tomato soup with cheese stuffed tortellini and garnished with fresh basil

Recipe Tips and Variations

  • 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. (This is my favorite Dutch Oven)
  • 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.
  • Add a protein: This tortellini tomato soup is delicious with some cooked ground Italian sausage, sliced link sausage, or even shredded chicken. Try making it with this Herbed Butter Roasted Chicken.
  • Add extra vegetables: Amp up the nutrient density and add extra vegetables like mushrooms, spinach, or roasted red peppers. Soup is one of my favorite ways to use up any leftover cooked vegetables I may have in the fridge. Try my Creamy Mushroom Soup Recipe.
  • Make it dairy free: To make this a dairy free tomato soup, omit the heavy cream and use a dairy free tortellini.
  • Make it low carb: To make this a low carb tomato soup, simply omit the pasta.
3 bowls full of creamy tomato soup with cheese stuffed tortellini and garnished with fresh basil

Frequently Asked Questions

How do you make tomato soup in the slow cooker?

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.

How do you make a dairy free creamy tomato soup?

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.

3 bowls full of creamy tomato soup with cheese stuffed tortellini and garnished with fresh basil

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3 bowls full of creamy tomato soup with cheese stuffed tortellini and garnished with fresh basil

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a dutch oven full of creamy tomato soup with cheese stuffed tortellini and garnished with fresh basil

Tomato Tortellini Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Kyndra Holley
  • Total Time: 37 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
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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

Scale
  • 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

  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.
  2. Stir in the Italian seasoning, salt, pepper, red pepper flakes, crushed tomatoes, and chicken stock.
  3. Bring the soup to a boil, and then reduce the heat to a simmer. Allow it to simmer for 15 to 20 minutes. 
  4. Stir in the tortellini, cream, and parmesan cheese, allow it to cook for 6 to 7 minutes until the tortellini is cooked through. 
  5. 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

Follow Me on Instagram @kyndraholley

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Comments

  1. 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.

    Reply

  2. 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

    Reply

  3. Amy says

    I made this soup tonight. Delicious! Will make it often.

    Reply

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