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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.
Why you’ll love it
This creamy tomato soup with tortellini is perfect for warming up during colder months. 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.
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.
- 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
- 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
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!