Creamy tomato tortellini soup is a quick and comforting meal perfect for any night. It combines cheese tortellini with fresh vegetables and a rich, creamy tomato base, and it's ready in just 30 minutes.
For more comforting soup recipes, try my creamy sweet potato soup, this creamy chicken and rice soup or this turkey noodle soup. And serve all your homemade soups with these homemade bread rolls or these flatbread crackers.
Jump to:
⭐️ Why this recipe works
- Flavorful Base: The combination of sautéed onions, carrots, and celery provides a robust flavor foundation.
- Rich Tomato Broth: Crushed tomatoes and vegetable broth ensure a rich, hearty soup base.
- Creamy Texture: Heavy cream adds a luxurious, creamy texture that complements the tortellini.
- Perfect Seasoning: Dried basil and oregano enhance the soup with classic Italian flavors.
- Versatile and Quick: This soup comes together quickly and can be easily adapted with various ingredients.
🧾 Ingredients notes
- Olive oil: Used for sautéing the vegetables, adding a subtle richness.
- Onion: Adds a sweet and savory depth to the soup.
- Carrots: Provide natural sweetness and additional nutrients.
- Celery: Contributes a slight bitterness and enhances the flavor profile.
- Garlic: Infuses the soup with a fragrant, savory aroma.
- Crushed tomatoes: Form the base of the soup, offering a rich tomato flavor.
- Vegetable broth: Adds depth and thins out the soup to the perfect consistency.
- Heavy cream: Makes the soup creamy and smooth.
- Dried basil: Adds an herbaceous, slightly sweet note.
- Dried oregano: Brings a warm, aromatic flavor.
- Cheese tortellini: The star ingredient, providing a cheesy, hearty element.
- Fresh basil: (Optional) Adds a fresh, vibrant garnish.
- Grated Parmesan cheese: (Optional) Enhances the savory flavor when used as a garnish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Creamy Tomato Tortellini Soup recipe step-by-step
- Sauté the Vegetables: Heat olive oil over medium heat in a large pot. Add diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add Garlic: Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir to combine.
- Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
- Add Cream and Seasonings: Stir in the heavy cream, dried basil, dried oregano, salt, and pepper. Bring the soup back to a simmer.
- Cook Tortellini: Add the cheese tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes, until tender and cooked.
- Serve: Ladle the soup into bowls and garnish with fresh basil and grated Parmesan cheese, if desired.
📖 Substitutions and variations
- Gluten-Free: Substitute regular tortellini with gluten-free tortellini.
- Dairy-Free: Replace heavy cream with a dairy-free alternative.
- Add Greens: Stir in fresh spinach or kale towards the end of cooking for added nutrients.
- Spicy Twist: Add red pepper flakes for a spicy kick.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 3 days.
- Freezer: Place the soup in a freezer-safe bag or container for longer storage and freeze for up to 3 months. For best results, freeze the soup without the tortellini and add fresh tortellini when reheating.
- Reheat: To reheat, thaw the soup overnight in the fridge if frozen. Warm it in a pot over medium heat until heated through. If needed, cook fresh tortellini separately and add it to the soup before serving.
❓Recipe FAQ's
Besides fresh basil and Parmesan, you can garnish with a dollop of pesto, a sprinkle of crushed red pepper flakes, or even a drizzle of balsamic glaze for an extra flavor boost.
To add heat, you can include diced jalapeños with the sautéed vegetables or add a teaspoon of cayenne pepper or red pepper flakes to the soup.
If the soup is too acidic, try adding a teaspoon of sugar or a pinch of baking soda to balance the flavors.
Did you make this Easy Creamy Tomato Tortellini Soup? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
You can also follow along on Pinterest, Facebook, and Instagram!
You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
Easy Creamy Tomato Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 28- ounce can crushed tomatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 20- ounce package cheese tortellini
- Fresh basil, for garnish (optional)
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Sauté the Vegetables: Heat olive oil over medium heat in a large pot. Add diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add Garlic: Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir to combine.
- Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
- Blend (Optional): For a smoother texture, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer batches of the soup to a blender and blend until smooth. Return the soup to the pot.
- Add Cream and Seasonings: Stir in the heavy cream, dried basil, dried oregano, salt, and pepper. Bring the soup back to a simmer.
- Cook Tortellini: Add the cheese tortellini to the pot and cook according to package instructions, usually about 5-7 minutes, until the tortellini is tender and cooked through.
- Serve: Ladle the soup into bowls and garnish with fresh basil and grated Parmesan cheese, if desired.
Notes
- Make it Vegetarian: Use vegetable broth as listed for a vegetarian version. Ensure the cheese tortellini and Parmesan are also vegetarian, if applicable.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Blending Tips: If you prefer a chunkier soup, skip the blending step. For a smoother consistency, blend to your desired texture.
- Add-ins: Feel free to add other vegetables like spinach or bell peppers for added nutrition and flavor.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
mary lou mcpeek says
I added fresh orange peppers and had fresh basil to use. I used fresh tortellini from aldi. Very good!
Lauryn King says
Would you suggest fresh or dry tortellini?
Debs says
Hi Lauryn. Either will work. If you use dried, they'll just take a little longer to cook and you may need to add some extra broth. I personally prefer fresh, but both work in this recipe. Enjoy!
amy says
Your tortellini soup recipe is calling my name! It's so cold and this would totally hit the spot!
Debs says
Thanks Amy. It's my favourite soup right now. Perfect for this cold January weather.