This tomato tortellini soup is quick, easy to make, and comforting. This tasty family dinner is ready in just over half an hour.
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.
I have a bunch of tortellini soup recipes on here that you may like, including my creamy spinach tortellini soup with chicken, my Italian sausage tortellini soup, easy chicken tortellini soup, or my slow cooker tortellini soup with sausage.
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.
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.
Love tomato soup? You may also like my tomato gnocchi soup.
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!
Tomato Tortellini Soup
- 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)
- 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.
- 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.