Tomato Tortellini Soup

4.83 from 35 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Keyword: tomato tortellini soup recipe

Servings:

Author: Natasha Bull

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.

Nutrition