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+ servings
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.

Course Soup
Cuisine American
Keyword tomato tortellini soup recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Natasha Bull


  • 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)


  1. 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.

  2. Stir in the garlic and flour, and cook it for about a minute.

  3. Stir (or whisk) in the chicken broth until the flour has dissolved.

  4. Add the canned tomatoes, Italian seasoning, sugar, and cream to the pot. Increase the heat to high and bring it to a gentle boil. 

  5. 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.

Recipe 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.