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Tomato Tortellini Soup

Published: / Updated: / 81 Comments

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This tomato tortellini soup is quick, easy to make, and comforting. This tasty family dinner is ready in just over half an hour.

close-up of a bowl of easy creamy tomato tortellini soup with a spoon

This creamy tomato soup with tortellini is perfect for the freezing temperatures a lot of us are still experiencing, but it's something I'd eat year-round. I just love tomato soup. 

This tomato soup recipe has a lovely hearty texture. It sticks to your ribs. 

Love tomato soup? You may also like my Tomato Gnocchi Soup.

white bowl of creamy tomato tortellini soup topped with parsley and grated parmesan

There was no fresh basil at my usual grocery store (typical), so I left it out of this recipe when I first made it, but I suggest adding it in if you want a pop of flavor and freshness. Basil and tomatoes are the perfect combo in my opinion!

I used chicken broth in this creamy tomato tortellini soup, but it's easily made vegetarian if you swap it with vegetable broth. 

I used both crushed and diced tomatoes in here because I wanted some variety in texture. The diced tomatoes provide pieces of tomatoes, which are a nice contrast in every bite, and the crushed tomatoes add more thickness to the soup. 

bowl of cheese tortellini and cream tomato soup with fresh parmesan topping

Pro tip: I like to add a little bit of sugar to tomato soups and some sauces to take off the acidic edge that tomatoes have. It doesn't make the soup/sauce sweet, but it mellows the tartness enough. Even wonder why restaurant pastas with tomato sauces taste so good? It's the sugar. And probably butta. 😛 Same goes for the cream in here. It's great for texture, mellows the tomatoes, and it just makes it taste better overall. So, if you're wondering if you can sub/omit either the sugar or cream, you can, but I can't say what that will do for the overall taste and texture. 

This soup is actually really good on its own without the tortellini (or even sub it for regular pasta!). It's definitely a good base soup. You could even add some chicken or veggies to it. 

More tasty tortellini recipes to try:

easy tomato tortellini soup made with canned tomatoes in a white bowl

Do you like homemade tomato soup as much as I do? Questions about this easy tomato soup recipe? Let me know in the comments below!

This easy tomato tortellini soup is fast and delicious! Cheese tortellini and cream make this one comforting soup.

Tomato Tortellini Soup

This tomato tortellini soup is quick, easy to make, and comforting. This tasty family dinner is ready in just over half an hour.
4.81 from 21 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Cuisine American
Servings 6
Calories 375 kcal

Ingredients
 

  • 1/2 medium onion chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 clove garlic minced
  • 2 tablespoons flour
  • 2 cups chicken broth or veggie broth
  • 1 (28 fluid ounce) can diced tomatoes with juices
  • 1 (28 fluid ounce) can crushed tomatoes with juices
  • 2 dashes Italian seasoning
  • 1 tablespoon (packed) brown sugar
  • 1 cup heavy/whipping cream
  • 2 cups cheese tortellini
  • Salt & pepper to taste
  • 1 tablespoon fresh basil chopped/torn (optional)
  • Freshly grated parmesan cheese (optional)

Instructions
 

  • Add the olive oil and butter to a soup pot over medium-high heat. Once the butter has melted, add the onion and sauté it for 5-7 minutes.
  • Stir in the garlic and flour, and cook it for about a minute.
  • Stir (or whisk) in the chicken broth until the flour has dissolved.
  • Add the canned tomatoes, Italian seasoning, sugar, and cream to the pot. Increase the heat to high and bring it to a gentle boil. 
  • Once the soup is boiling, add the tortellini and reduce the heat to a simmer. Let it cook for 8 minutes. Season with salt & pepper as needed. If using the fresh basil, add it in a few minutes prior to serving. Serve soup with freshly grated parmesan over top if desired.

Notes

  • Serves 4-6.
  • I buy a 3-cheese tortellini that's sold in the refrigerated section of the grocery store. Frozen tortellini will work too.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 375kcalCarbohydrates: 37gProtein: 10gFat: 23gSaturated Fat: 12gCholesterol: 73mgSodium: 837mgPotassium: 742mgFiber: 6gSugar: 12gVitamin A: 1081IUVitamin C: 31mgCalcium: 174mgIron: 4mg
Keyword tomato tortellini soup recipe
Author Natasha Bull
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  1. Melissa B says

    5 stars
    This is a delicious and easy recipe. My teenager, who hates tomatoes, asks for this all year. I have made it countless times and it's always delicious. When I don't have fresh basil plants (like in winter), I have bought the tube of basil (found in the produce department) and it's a so much better than dry basil! Totally different flavor then dry and so yummy in this soup. I didn't change a thing. Thanks for this recipe!

    Reply

    • Natasha says

      That's great to hear, Melissa! Thanks for letting me know and sharing your tip for the basil tube. 🙂

      Reply

  2. Krista says

    5 stars
    This is a brilliant recipe; it’s a new staple in our rotation. Fast to prepare and warms up really well the next day. We use an immersion blender to create a tomato purée, which is perfect.

    Reply

    • Natasha says

      Hi! I don't recommend it. Milk just isn't as creamy, so it won't taste the same, the consistency is a lot thinner, and it could curdle due to the acidity of the tomatoes.

      Reply

  4. Roberta Mesquita says

    5 stars
    I made this whit Cheese Ravioli and it was one of the best pasta soup combo I've EVER had!!! Thanks for this recipe Natasha!!

    Reply

    • Natasha says

      There's a good chance the acidity of the tomatoes will curdle something with a lower fat percentage, so you may end up with a bit of a weird grainy texture.

      Reply

  6. Gaby says

    5 stars
    Didn’t have crushed tomatoes (or any to crush), so I used fire roasted canned toms and blended them (didn’t want the soup to be super chunky). Also used dried basil and dried tortellini (use up what you have, right?!) and IT. IS. BOMB. Chef’s kiss-good. Thank you so much for the recipe, Natasha!

    Reply

  8. Brit says

    Can you cook this a few hours before dinner & leave it to simmer on the stove before adding the tortellini at the last minute?

    Reply

    • Natasha says

      Hi! I would think that's fine. I wouldn't let it simmer for hours, though... it'll cook down to nothing. I (personally) would probably just leave it on the stove and then reheat it later and add the tortellini as you suggested. This probably isn't advised by food safety rules (letting it sit out for a few hours), so please use your own discretion (I would not do that with meat). Or put it in the Crockpot on the "warm" setting.

      Reply

    • Natasha says

      You could try. I'd probably add the cream and the tortellini closer to the end... like in the last 30 minutes or so of cooking.

      Reply

  10. Jen Abry says

    I used to work at a restaurant that served this soup over 20 years ago. This was my husbands favorite and he hasn't had it since. I found your recipe and made it today. This soup is absolutely wonderful and you made my sweethearts day. Thank you! I will try more recipes.

    Reply

  11. Pauline C says

    5 stars
    This soup is so delicious! I made it for my Dad when I was caring for him, and made 7 different soups as well and froze them for him, so he had food in his freezer when I was no longer caring for him. He called me up one day, and said that the tomato tortellini soup was THE BEST SOUP HE’S EVER HAD!! He told me to make an other batch for him, but he wanted me to make a DOUBLE BATCH this time!!!

    Reply

  15. Maria says

    5 stars
    This soup is like a hug in a bowl. Creamy Tomato soup is my weakness but I have always been scared to try to make it at home. Not anymore! Easy, super creamy, and delicious! Topped with Parmesan cheese and toasted up croutons that I made in the over. Omitted brown sugar (didn’t have any) and added a few punches of regular granulated sugar. A keeper for sure!!

    Reply

  16. Maddie says

    5 stars
    I've made this twice now and we love it! Since I try not to have too much dairy I did substitute cashew cream for the heavy cream. I also added a can of white beans to give it more body. With these changes this is a keeper

    Reply

  17. Natalie says

    5 stars
    I made this soup tonight. Ot was amazing. I switched up using crushed tomatoes for tomato sauce since I didn't have any. I also used italian sausage tortellini. Then topped it off with parmesan cheese and homemade Croutons. I loved it! Super easy and quick! Looking forward to making more of your recipes! Your Instagram is amazing! Thank you!

    Reply

  18. Samantha Chambers says

    1 star
    Im sorry but it's just not good. Sticking to my normal tomato bisque from now on. Way too much cream maybe it'd be better with less but i doubt it

    Reply

    • Natasha says

      Hmm... I wonder what went wrong. This recipe has received plenty of positive reviews on here and on Instagram, so I am a bit confused. It really doesn't have that much cream for the quantity of soup. Sorry you didn't like it!

      Reply

  19. Daisy says

    This looks amazing! Silly question though, is there a way to make it without chunks of tomato in it? I absolutely love tomato soup and would love to try this recipe, I'm just not a fan of diced/chunky tomatoes. Thanks!

    Reply

    • Natasha says

      Maybe sub with a can of tomato sauce? It'll be more tomato-y overall, but I think it'll be good! I'd prob use less than 28 oz though. You could definitely play with the quantities a bit.

      Reply

    • kristan says

      we used an immersion blender to make it smoother, because i also have an issue with large chunks of tomato, but like some texture. worked like a dream.

      Reply

    • GG says

      I too have an aversion to tomato chunks and seeds in otherwise creamy textured soups. I wonder if running the crushed tomatoes in a blender or food processor before adding to the soup would be easier and make the difference without sacrificing flavor. Another possibility might be to use a jar of your favorite no- chunk pasta sauce instead of plain tomato sauce?

      Reply

    • Natasha says

      Occasionally. I’m going back and doing some older recipes when I have time. Many of my newer recipes do have it. Just keep in mind it’s an estimate and ingredients (brands etc.) vary. If you truly need accurate info for health reasons, never rely on internet nutrition info. Always weigh the food out yourself and calculate it.

      Reply

  21. Arlene says

    5 stars
    I made this for lunch today. I actually had all the ingredients and this sounded so fabulous! It was so very perfect!!! Easy, with your clear instructions. Someone in the reviews mentioned that it was good enough for serving to guests. That's very true. Add a little crusty bread (and maybe a glass of wine 😉 ) and it would be awesome! It's also good for days like today, when it's just my husband and me. The weather is just dreary clouds and warm, creamy soup called. It made quite a bit so we'll be having leftovers, but that's no problem for me! And my husband liked it! Yay!!! I might add a pinch of crushed red pepper next time, but then again maybe not. It was so perfect! Thank you very much for sharing your recipe!!

    Reply

    • Natasha says

      I am so happy it worked out, Arlene!! 🙂 I could use a glass of wine and some warm soup and crusty bread right now!! It is so dark already.

      Reply

  23. steph says

    5 stars
    My son suggested tortellini soup for dinner and I picked this recipe. It was SO good! I've never made soup like this before and its on my rotation now!

    Reply

  24. Mel says

    5 stars
    This was my first time making tomato soup and this recipe was really easy to follow! I used beef broth (since that was all I had) and it still came out delicious. Thank you for sharing!

    Reply

  25. Kristen says

    5 stars
    Made this for dinner and its awesome! Perfect for the first snow fall of the season (in Calgary lol)
    Will definitely make again 🙂

    Reply

    • Simone says

      Snow sounds so absolutely delightful..I live in the southern part of Alabama (US) where snowfall if any happens late in December. We have had snowfall as late as April, which is springtime for us. My mother was raised in Michigan where snowfall is in an abundance. I loved it there. I guess it is something one loves when it isn’t apart of there life. I live just 2 hours from the beach and never go.😀

      Reply

  28. Kay says

    5 stars
    Followed the recipe exactly, except I used water instead of chicken broth, oregano seasoning instead of Italian seasoning, I added a bit of crushed red pepper, and I did not use the optional bay leaf or mozzarella.

    Very delicious and hearty. I would suggest adding a bit more tortellini though because two cups did not seem like enough for the amount of liquid.

    Reply

    • Natasha says

      I’m so glad you liked it! Yes, you could definitely add some more tortellini if you want it even heartier. ❤️

      Reply

  36. Mary Ann | The Beach House Kitchen says

    5 stars
    That looks like one delicious bowl of comfort! I want to grab a spoon and dive right in Natasha!

    Reply

  37. Lindsay Cotter says

    5 stars
    I bet this tomato tortellini soup hits the spot on a cold night for dinner! Who wouldn't want to cozy up with a bowl of this deliciousness?!

    Reply