Creamy Tomato Tortellini Soup
This Creamy Tomato Tortellini Soup is like a big, warm hug in a bowl. It’s packed with cheesy tortellini swimming in a rich, creamy tomato broth that’s smooth and comforting.…
By Madison
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Reading time: 6 min
This Creamy Tomato Tortellini Soup is like a big, warm hug in a bowl. It’s packed with cheesy tortellini swimming in a rich, creamy tomato broth that’s smooth and comforting. The blend of tangy tomatoes with the soft cheese-filled pasta makes every spoonful feel special and satisfying.
I love making this soup on chilly evenings because it’s both simple to put together and feels like a treat. One little tip I always keep in mind is to let the soup simmer gently so the flavors really come together, and the tortellini stays perfectly tender without getting mushy. It’s the kind of soup that fills the kitchen with a cozy smell that makes everyone want to hurry to the table.
My favorite way to serve this soup is with a slice of crusty bread or a sprinkle of fresh basil on top. It’s a meal that’s easy to enjoy any night, and I find myself reaching for it when I want something comforting but not complicated. Whenever I make it, it always reminds me of simple family dinners where everyone gathers around and shares stories along with the soup.
Key Ingredients & Substitutions
- Tortellini
- Cheese-filled tortellini gives this soup its rich, comforting bite. You can use any refrigerated tortellini, or swap for ravioli or mini dumplings if preferred.
- Tomatoes
- Crushed tomatoes make the base smooth and thick. If you want a chunkier texture, try diced tomatoes or fresh tomatoes blended quickly.
- Heavy Cream
- This adds creaminess and balances the acidity of tomatoes nicely. For a lighter option, use half-and-half or full-fat coconut milk for a dairy-free twist.
- Broth
- Vegetable or chicken broth works here. Use low-sodium versions so you can control the salt. Homemade broth adds extra depth if you have it.
How Do You Keep the Tortellini Tender Without Getting Mushy?
Cooking the tortellini directly in the soup saves time and adds flavor. To keep them from getting mushy:
- Add tortellini towards the end of cooking, usually 3-5 minutes before serving.
- Simmer gently, not a rolling boil, which can break the pasta apart.
- Avoid over-stirring once tortellini are added; this protects their shape.
- If you need to hold the soup before serving, consider cooking tortellini separately and adding them to each bowl.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup evenly and cooking tortellini all in one place.
- Wooden spoon or silicone spatula – great for stirring gently without scratching your pot.
- Measuring cups and spoons – helps you get the seasoning and cream amounts just right.
- Ladle – makes serving hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or bacon for a meaty boost that pairs well with creamy tomato.
- Stir in fresh spinach or kale at the end for a pop of green and extra nutrients.
- Use pesto swirl on top instead of basil for a herbaceous kick and color contrast.
- Try different cheese tortellini flavors like spinach and cheese or mushroom for a tasty twist.
Creamy Tomato Tortellini Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 3 cups vegetable broth or chicken broth
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- ½ cup heavy cream
- 1 package (9-12 ounces) refrigerated cheese tortellini
For Garnish:
- Fresh basil, chopped
- Grated Parmesan cheese
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 20 minutes of cooking time. You’ll sauté the veggies, simmer your tomato broth to build flavor, cook the tortellini right in the soup, then stir in the cream. It’s a quick, comforting meal that’s ready in about 30 minutes total!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until it becomes soft and see-through, about 4 to 5 minutes. Then stir in the minced garlic and cook for 1 minute more until you can smell that lovely garlic aroma.
2. Add Tomatoes, Broth, and Seasoning:
Pour in the crushed tomatoes and broth. Sprinkle in the dried basil and oregano. Give everything a good stir, then season with salt and pepper to taste.
3. Simmer to Build Flavor:
Bring the soup to a gentle simmer and let it cook for about 10 minutes. This helps all the flavors blend together nicely.
4. Cook the Tortellini:
Add the cheese tortellini straight into the simmering soup. Cook according to the package directions, usually 3 to 5 minutes, until the tortellini are tender and cooked through. Be sure to simmer gently to keep the pasta from breaking apart.
5. Stir in the Cream:
Lower the heat and pour in the heavy cream. Stir gently and heat the soup for another 2 minutes. Don’t let it boil once the cream is in so it stays smooth and creamy.
6. Serve and Garnish:
Taste the soup and add more salt or pepper if needed. Ladle the soup into bowls, then sprinkle with chopped fresh basil and a little grated Parmesan cheese. Serve warm, maybe with some crusty bread on the side for dipping.
Creamy Tomato Tortellini Soup — FAQ
Frozen tortellini timing, dairy-free swaps, make-ahead tips, and leftovers.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes—frozen tortellini works great. Add 2–3 extra minutes of simmering and keep the soup at a gentle bubble so the pasta doesn’t split.
How Can I Make This Soup Dairy-Free?
Swap heavy cream for full-fat coconut milk or a creamy plant-based alternative. The flavor changes slightly but stays rich and silky.
Can I Prepare This Soup Ahead of Time?
Absolutely. Make the soup up to the step before adding tortellini and cream. Cool and refrigerate up to 2 days. Reheat gently, add tortellini and cream, and cook until tender and warmed through.
What’s the Best Way to Store Leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat slowly on the stove, stirring occasionally. If it thickens, add a splash of broth or water to loosen.