Creamy Tomato Tortellini Soup Recipe

Why you’ll love it

This creamy tomato soup with tortellini is perfect for chilly nights. It’s hearty and has that stick-to-your-ribs quality that makes a bowl feel like a complete meal. The broth delivers a concentrated, classic tomato flavor in surprisingly little time, and the cheesy tortellini plus a splash of cream make the soup appealing even to picky eaters.

It’s a satisfying one-pot meal that’s balanced, comforting, and fast enough for weeknights.

What you’ll need

• Olive oil and butter – for sautéing.
• Onion and garlic – aromatics to build flavor. A sweet onion works well; using a garlic press makes mincing easy.
• Flour – to gently thicken the broth.
• Chicken or vegetable broth – chicken broth adds richness; substitute vegetable broth to keep it vegetarian.
• Crushed and diced tomatoes – using both gives a mix of texture: crushed tomatoes add body, diced tomatoes add pleasant chunks.
• Italian seasoning – a convenient dried herb blend that complements the tomatoes.
• Brown sugar – balances tomato acidity (don’t skip this).
• Heavy cream – adds silkiness and rounds out the flavor.
• Refrigerated cheese tortellini – cooks quickly in the soup; frozen tortellini works too.
• Fresh basil – adds brightness and color right before serving.

How to make tomato tortellini soup

This overview highlights the key steps. Full ingredients and detailed instructions are provided in the recipe card below.

1. In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and sauté until softened, about 5–7 minutes. Stir in the minced garlic and the flour and cook for about a minute to remove the raw flour taste.

2. Whisk in the chicken or vegetable broth until the flour is fully incorporated and the mixture is smooth.

3. Add the diced and crushed tomatoes, brown sugar, Italian seasoning, and heavy cream. Bring the soup to a gentle boil, then reduce to a simmer and add the tortellini. Cook until the tortellini are tender (about 8 minutes for refrigerated tortellini). Season with salt and pepper, and stir in torn fresh basil a few minutes before serving.

Substitutions and variations

• Avoid replacing heavy cream with low-fat dairy, as it may curdle with the tomatoes and change the texture. If you need a lighter option, use a small amount of full-fat milk or omit the cream and simmer a little longer to concentrate flavor, but results will differ.
• Use different tortellini flavors or ravioli; meat-filled or spinach-and-cheese varieties are great alternatives.
• For an ultra-smooth soup, blend with an immersion blender before adding the pasta.
• If using dried tortellini, cook it separately and add at the end. Refrigerated or fresh tortellini cooks directly in the soup and simplifies cleanup.

What to serve with this soup

• Freshly grated Parmesan cheese on top brightens the flavors.
• Garlic croutons or extra cheesy garlic bread make a hearty pairing.
• A simple side salad dressed with a tangy vinaigrette keeps the meal lighter.

Leftovers and storage

• Store leftovers in an airtight container in the refrigerator for 3–4 days. Expect the tortellini to absorb broth over time; to avoid this, keep the pasta separate and add it when reheating.
• Reheat gently on the stove over low heat to preserve texture. Microwave in short intervals if preferred.
• Freeze the soup without the pasta for up to 3 months; thaw and add fresh tortellini when reheating.

Recipe

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 vegetable broth
• 1 (28 oz) can diced tomatoes with juices
• 1 (28 oz) 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 and pepper, to taste
• Small handful fresh basil, optional

Instructions

1. In a soup pot over medium heat, add olive oil and butter. When the butter melts, sauté the chopped onion for 5–7 minutes until softened.
2. Stir in the minced garlic and flour and cook for about one minute.
3. Whisk in the chicken or vegetable broth until the flour is dissolved and the mixture is smooth.
4. Add both the diced and crushed tomatoes, Italian seasoning, brown sugar, and heavy cream. Increase heat and bring to a gentle boil.
5. Once boiling, add the tortellini, reduce heat to a simmer, and cook for about 8 minutes until the pasta is tender. Season with salt and pepper. Tear fresh basil and stir in a few minutes before serving if desired.

Notes

• Serves 4–6.
• Refrigerated 3-cheese tortellini works best for cooking directly in the soup; frozen tortellini is a fine substitute. If using dried tortellini, pre-cook separately.

Nutrition

Calories: 373 kcal, Carbohydrates: 37 g, Protein: 11 g, Fat: 22 g, Saturated Fat: 12 g, Cholesterol: 65 mg, Sodium: 835 mg, Fiber: 5 g, Sugar: 14 g

Nutrition information is automatically calculated and should be used as an approximation.