This 35-minute tomato tortellini soup recipe is easy to make and comforting! It's an irresistible and filling meal that's sure to become your new favorite cozy soup and a staple in the rotation.
Try my Creamy Tomato Gnocchi Soup and Easy Tomato Soup Recipe next if you can't get enough tomatoes!
Why you'll crave it
This creamy tomato soup with tortellini is perfect for warming up during colder months, but it's actually one of those soups I find myself eating year-round. It's hearty and has that stick-to-your-ribs kind of texture that makes you feel like you've really eaten a meal that'll keep you full, unlike some other soups out there!
The broth is probably my favorite part of this one pot tortellini soup. It's exactly what tomato soup is supposed to taste like. It always surprises even me how little time it takes to get that beautifully concentrated tomato flavor. The cheesy tortellini and cream is what makes it appealing even to those picky eaters who normally don't go for tomato soup.
What you'll need
- Olive oil and butter - for sautéing
- Onion and garlic - our tasty aromatics to start this soup off right. I like using Vidalia (sweet) onions, and for the garlic I use this garlic press to effortlessly mince the cloves without peeling them.
- Flour - to thicken the broth
- Chicken broth - for added richness of flavor in the broth. This tomato tortellini soup is easily made vegetarian if you swap it with vegetable broth, though.
- Tomatoes - I use both crushed and diced tomatoes in here for some variety in texture. The diced tomatoes give a nice contrast in every bite, and the crushed tomatoes add more thickness to the soup.
- Italian seasoning - it's a convenient blend of dried Italian herbs that comes altogether in a single jar. You'll find it in the spice aisle in most grocery stores.
- Brown sugar - don't skip this one! It's an old chef's trick to cut the acidity of the tomatoes.
- Heavy cream - it makes it luxurious and adds to the texture of the broth
- Tortellini - we're using the refrigerated kind rather than dry variety. I chose three cheese.
- Basil - it's tomatoes' best friend. Fresh basil just goes so well and adds color and freshness.
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 sweet, but it does mellow the tartness. Ever wonder why restaurant pasta with tomato sauce tastes so good and perfectly balanced? It's the sugar!
How to make tomato tortellini soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a large pot, add the butter and olive oil. When the butter has melted, add the onion and sauté until softened. Stir in the garlic and flour, and cook for a minute. Whisk in the chicken broth until the flour has been incorporated.
Stir in the canned tomatoes, sugar, Italian seasoning, and heavy cream. Bring to a boil. Simmer and add in the tortellini. Let it cook through, season with salt & pepper, and then add in the fresh basil just before serving.
Make ahead tip
- You can definitely make this soup ahead of time, but in that case I recommend leaving out the tortellini until you're warming it up and ready to eat it. They don't take long at all to heat up, and this way they'll spend less time absorbing the broth.
Substitutions and variations
- I would not recommend swapping the heavy cream for something with a lower fat content. It's liable to curdle because of the tomatoes, and the overall taste and texture won't be the same.
- You could use a meat tortellini or any other flavor, really. There are tons of different varieties these days! Ravioli would work as well.
- If you have some fresh herbs from the garden, go ahead and throw those in.
- Want a completely creamy soup with a uniform consistency? Try using an immersion blender before adding in the pasta.
- Our kitchen prefers refrigerated pasta since it cooks right in the soup, so cleanup is easier. If you're using the dried tortellini found in the pasta aisle, you should pre-cook it first separately.
What to serve with this soup
- To make it extra incredible, I suggest topping it with some freshly grated parmesan cheese. You know you want to. And some Homemade Garlic Croutons too!
- I like serving it with a big slice of Extra Cheesy Garlic Bread.
- For a little bit of a lighter pairing, try making a side salad with my Homemade Olive Garden Salad Dressing.
Leftovers and storage
- Leftovers of this soup will keep in the fridge for 3-4 days in an airtight container, but keep in mind that as time goes on, the pasta will soak up the broth and get puffy. If you anticipate a lot of leftovers, leave the tortellini out and add it fresh when you're warming up individual portions of the soup.
- Ideally, reheat on the stove over a low heat. You could microwave it as well in small increments.
- I wouldn't recommend freezing this one with the tortellini as the texture will change, but you can freeze it without the pasta for up to 3 months.
Questions about this easy tomato tortellini soup, or want to leave me a review? Let me know in the comments below! As always, tag me #saltandlavender on Instagram if you made any of my recipes.
Tomato Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 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
- 1/4 teaspoon Italian seasoning
- 1 tablespoon (packed) brown sugar
- 1 cup heavy/whipping cream
- 2 cups refrigerated cheese tortellini
- Salt & pepper to taste
- 1 small handful fresh basil optional, to taste
Instructions
- Add the olive oil and butter to a soup pot over medium 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, tear it into small pieces and add it in a few minutes prior to serving.
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
This recipe was originally published on February 18, 2019. It's been updated with new photos and better instructions but is the same great recipe!
Tricia says
De-Li-Cious!! I used a good quality cans of tomatoes, and followed directions. I did add some garlic salt though because I couldn’t taste the garlic clove. Added plenty of Parmesan cheese to my bowl🙌🏼
Tricia says
I forgot to add that I did use the immersion blender because I’m not a fan of chunky tomato soup .
Natasha says
I'm thrilled it was a hit, Tricia!
Lauren says
This was INCREDIBLE! Thank you, Natasha, for always having consistently great recipes - it's really helping me cook more at home!
Natasha says
Aww you're very welcome, Lauren!! 😀
Jessica says
I made this tonight for dinner and everyone loved it, even my picky eaters! Made it exactly as written and wouldn’t change a thing. I was surprised how great the flavor was without much seasoning. Thanks so much for the great recipe!
Natasha says
Fantastic!! 😀
Kristin Roberts says
Hi! If you use frozen tortellini, does the cook time change at all? Thanks!
Natasha says
I'd keep it the same. It thaws super fast. Enjoy!
Melissa Blackwell says
I just had to pop on again and say how happy I am to have found this recipe. It has become a family favorite and stays in regular rotation! So good and so easy. I have fresh basil in from the garden now and it is so good to toss in before serving!! Thank you so much for sharing this!
Miranda @ Salt & Lavender says
That's great to hear, Melissa!! Totally the best way to use fresh garden basil. 🙂
Deborah C Filkins says
This sounds delicious and I plan on making it. Have you ever considered smoking the tomatoes first?
Natasha says
I haven't smoked tomatoes before, but that sounds intriguing!
Diana says
Hi you have listed one can of crushed tomatoes, but twice ? Is it one or two?
Miranda @ Salt & Lavender says
Hi Diana! It's one can crushed tomatoes and one can diced tomatoes. If you read through the blog post, it explains and has tips on why we're using both kinds. Enjoy the soup and let us know how it goes! 🙂
Dave says
Went with garlic croutons and parmigiana cheese. Wow! Awesome recipe! Thank you!
Natasha says
You're very welcome, Dave!
Melissa B says
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!
Natasha says
That's great to hear, Melissa! Thanks for letting me know and sharing your tip for the basil tube. 🙂
Krista says
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.
Natasha says
I'm so glad to hear that!! 🙂
Jules says
Hi there! Would regular 2% milk work If I don’t have cream?
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.
Roberta Mesquita says
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!!
Natasha says
Wonderful!! So happy you liked it. 🙂 Thanks for taking the time to write me a review, Roberta.
Alli says
Can you use light whipping cream vs heavy?
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.
Gaby says
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!
Natasha says
I'm so happy you enjoyed it, Gaby! 🙂
Diana says
Delicious!
Natasha says
Thank you!!
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?
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.
Carolyn Rasmussen says
Can this be made in a crockpot? Thanks.
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.
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.
Natasha says
That's amazing! I love that! 🙂
Pauline C says
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!!!
Natasha says
Aww I love that! Your dad is lucky to have you. I'm so glad that he enjoyed the soup so much! 🙂 XO
Dorothy says
Gave this a try and ummmm ummm good.
Natasha says
Wonderful!!
Sarah Maedel says
One of my most favourite soups!!
Natasha says
I'm so happy to hear that!! Thanks for leaving me a comment, Sarah. 🙂
Sheila says
This has become one of my favorite soups. Delicious and easy!
Natasha says
Wonderful! Thanks for letting me know!
Maria says
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!!
Natasha says
I'm so glad you enjoyed it!! Thank you!!
Maddie says
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
Natasha says
I'm so happy you were able to alter it to fit your diet! XO
Liz says
Great ideas!
Natalie says
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!
Natasha says
I’m so happy you enjoyed it, and thank you so much!! ♥️
Samantha Chambers says
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
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!
Natalie says
Well that was rude!
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!
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.
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.
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?
Natasha says
Yes that would work! 🙂
Katie says
Do you ever provide nutritional info?
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.
Arlene says
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!!
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.
TL says
This looks amazing, I'll be making it tonight! Will probably add some lean ground beef as well. Can't wait!
Natasha says
Hope you enjoy it!!
steph says
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!
Natasha says
Awesome!! So glad it was a hit! 😀
Mel says
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!
Natasha says
I'm so happy to hear it!
Kristen says
Made this for dinner and its awesome! Perfect for the first snow fall of the season (in Calgary lol)
Will definitely make again 🙂
Natasha says
So glad you liked it! Stay warm... I’m a few hours up the road from you and I hope the snow misses us 🤣
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.😀
Natasha says
Haha trade you locations!! 🙂 So done with snow.
Jessie says
Do you think it would freeze well? Looks like a nice meal for someone expecting a new baby!
Natasha says
Hi Jessie! Hmm.. the tortellini can be a little soggy when thawed and reheated, I find.
adrian sauer says
pro tip carrot ...not sugar
Kailey says
What do you mean? Hope do you use carrot? Juice or diced?
Kay says
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.
Natasha says
I’m so glad you liked it! Yes, you could definitely add some more tortellini if you want it even heartier. ❤️
viv says
Hi,
Could you sub coconut milk for the cream you think? Thanks!
Natasha says
I think you could. It'll taste slightly coconutty. Let me know if you do try it - I'm curious!
Alice @ Hip Foodie Mom says
I love this! so rich and flavorful, making this!
Natasha says
Thanks, Alice!!
Meghan Breyer says
So easy and flavorful. It honestly feels like a very fancy soup so you could easily entertain with this!
Natasha says
Aww thank you!! I'm so glad you enjoyed it!!
Ashlyn @ F5 Method says
Natasha, I have never had tortellini in soup before but this looks stunning!!
Natasha says
Thanks!!
Leigh Ann says
Loving that tortellini in there! The ultimate comfort food!
Natasha says
Thank you!!
Natasha's Sister says
Hi can you make this for me with veggie broth and bring it to me at once thx
Natasha says
No.
Matt Robinson says
One of my all time favorites. This looks incredible!
Natasha says
Thanks so much!
Mary Ann | The Beach House Kitchen says
That looks like one delicious bowl of comfort! I want to grab a spoon and dive right in Natasha!
Natasha says
Thank you Mary Ann!!
Lindsay Cotter says
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?!
Natasha says
Thanks so much, Lindsay!