Go Back
Creamy Tomato Tortellini Soup Recipe
Marigold Voss

Creamy Tomato Tortellini Soup Recipe

A rich and comforting creamy tomato tortellini soup made with tender cheese tortellini, a velvety tomato base, and Italian herbs. This cozy soup is perfect for weeknight dinners or chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil extra virgin
  • 1 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 2 cups Crushed tomatoes canned
  • 3 cups Vegetable broth low sodium
  • 1 cup Heavy cream or half-and-half
  • 2 cups Cheese tortellini fresh or frozen
  • 1 tsp Italian seasoning dried
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 2 tbsp Fresh basil chopped, garnish
  • ¼ cup Parmesan cheese grated, optional

Equipment

  • 1 Large soup pot Heavy-bottom
  • 1 Wooden spoon For stirring
  • 1 Cutting board Prep work
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add chopped onion and sauté until soft and translucent.
  3. Stir in minced garlic and cook until fragrant.
  4. Add crushed tomatoes and vegetable broth to the pot.
  5. Season with Italian seasoning, salt, and black pepper.
  6. Bring the soup to a gentle boil, then reduce heat and simmer for 15 minutes.
  7. Stir in heavy cream and mix until fully combined.
  8. Add cheese tortellini and cook according to package instructions.
  9. Taste and adjust seasoning if needed.
  10. Remove from heat and garnish with fresh basil and Parmesan cheese.

Video

Notes

  • Use refrigerated tortellini for best texture.
  • Add spinach or kale for extra nutrition.
  • For a lighter version, replace heavy cream with milk.
  • Store leftovers in the fridge for up to 3 days.