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.
- 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
- 1/2 cup heavy cream
- ½ cup shredded parmesan cheese
- ¼ chopped cup fresh basil
- 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.
- 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
- Serving Size: 1 1/2 cups
- Calories: 343
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