Creamy Tortellini Tomato Soup

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This creamy tortellini soup is a comforting dish perfect for chilly days or whenever you crave a bowl of delicious goodness. It is made with cheese tortellini in a rich vegetable broth and packed with diced tomatoes, spinach, and fresh basil. The blend of flavors creates a healthy and satisfying meal ready in under 30 minutes, making it a great choice for busy dinnertime. You can make it ahead of time or quickly throw it together in the morning, and it’s ideal for any day of the week. Inspired by my popular creamy tomato spinach tortellini pasta, this one-pot recipe combines the comfort of a classic soup with the hearty goodness of pasta.

 Nutritional  Facts

 

For those days when you want something easy yet delicious, this homemade creamy tomato tortellini soup is the EASIEST recipe to make from scratch. The three-cheese tortellini adds a rich flavor, and the soup is perfect to serve with a buttered and toasted slice of bread. Whether you prepare it on a warmer day when you still crave soup, or when the cold weather sets in, this dish will keep you cozy and warm. You can even prepare it in a slow cooker for a hands-off approach. With its flavor-packed tomato broth and cheesy tortellini, this family’s favorite soup is sure to brighten the gloomiest days. And if you enjoy a variety of soups, don’t miss out on trying a Chicken, Mushroom, and Rice Soup for another hearty option.

Why we’re in love with this recipe:

This creamy tortellini tomato soup is a true one-pot wonder and a quick meal that’s ready in just 30 minutes—ideal for a cozy weeknight dinner with the entire family. With no need to cook pasta separately, it’s a hassle-free choice that keeps things simple in the kitchen. The rich, creamy broth is lightened with just a ½ cup of cream and vegetable broth, keeping it comforting but not too creamy, making this a healthier choice without losing that warm, feel-good touch. You can easily customize it to fit your favorite tortellini flavors or add extra ingredients for a hearty meal, making it a tailored soup everyone will love. Plus, it’s freezer-friendly and great for meal prep, so you can enjoy future meals with this convenient recipe. Using refrigerated tortellini keeps it inexpensive and cooks faster, saving mealtime stress. With its versatile appeal, this cozy meal can be a main dish or fun appetizer, offering multiple uses and flexibility to suit any occasion.

Ingredient Notes

Below are a few helpful ingredient notes from recipe testing. As always, the full ingredient list with quantities is listed in the recipe card down below.

Diced onions and minced garlic: To make the aromatic base of the soup.

Italian seasoning: To add more aromatic flavors.

All-purpose flour: Used to thicken the soup.

Chicken or vegetable broth

Canned diced tomatoes, preferably fire-roasted for extra smoky flavors.

Granulated sugar: Used to cut through the acidity of the tomatoes and balance out flavors. You only need 1 teaspoon. It won’t make the soup sweet at all, no worries.

Tortellini: I use fresh cheese tortellini, but frozen works too. Feel free to use your favorite flavor.

Heavy cream: Adds richness and creaminess to the soup. It also helps to balance out the acidity of the tomatoes.

Fresh spinach: I use baby spinach.

Shredded or grated parmesan cheese for topping

Olive oil

Salt and pepper to taste

Step-by-Step Instructions

 Below is a tutorial on how to make this easy creamy tomato tortellini soup, plus all the tips and tricks you need to know to make it extra good

Step 1 | Cook Aromatics and Mix in Flour

To start, in a large pot or Dutch oven (I recommend a 5-quart size), heat some olive oil on medium heat. Once hot, sauté the diced onions until softened and fragrant, then add garlic and Italian seasoning and cook for another minute. This layer of flavor is key. Stir in all-purpose flour to coat the onions evenly; this will help thicken the soup as it cooks.

Step 2 | Incorporate Broth and Tomatoes

Next, pour in chicken broth and stir to ensure the flour dissolves. Add a can of diced tomatoes and bring to a boil. Simmer for about 6 minutes, stirring occasionally so everything gets well incorporated.

Step 3 | Blend for Smoothness

For a creamy texture, use an immersion blender to blend the soup until it’s smooth. To make this soup extra flavorful, add some fresh basil if you like for a bright touch.

Step 4 | Stir in Tortellini and Simmer

Add a little granulated sugar to cut down the acidity of the tomatoes and balance flavors. Taste as you go; if it’s still acidic, add more sugar (start with about ¼ teaspoon). Season with salt and pepper to taste. Now, add the tortellini and let it simmer until it’s fully cooked, roughly 8 minutes or as directed on the package directions, keeping the lid partially covered.

Step 5 | Mix in Cream and Adjust Thickness

Pour in the heavy cream and let the soup simmer for an extra minute to reach the right richness. If the soup seems too thick, add a bit more broth or cream to taste. If it’s too thin, you can dissolve some flour in broth to thicken it up.

Step 6 | Final Touches with Spinach and Serve

Finally, at the end, stir in the baby spinach until just wilted. Serve your delicious soup with a sprinkle of grated parmesan cheese on top for that final comforting touch. This wonderful, creamy tortellini soup is perfect for keeping you warm on chilly winter days.

Make Ahead and Freezing

Making this creamy tortellini tomato soup is not just about enjoying it today; it’s also a wonderful meal prep idea! This recipe is make-ahead and freezer-friendly, making it perfect for busy days. You can prepare a big batch and store the leftovers in a freezer-safe container. Just remember that cooked tortellini and soup can freeze well for up to 3 months. If you want to save some for later, let the soup cool before putting it in the freezer. When you’re ready to eat, simply thaw it in the fridge overnight and reheat on the stovetop. If it thickens too much, you can add some extra broth or half-and-half to get the right consistency. You can also enjoy your spinach tortellini soup for 3-4 days in the fridge. Just remember to cover it! For a delicious twist, try adding parmesan cheese when you stir it before serving. It’s a comforting meal that is easy to make, even with a few adjustments to the ingredients!

Substitutions and Variations

If you want to make your creamy tortellini tomato soup even more delightful, consider some tasty substitutions and variations. You can use canned diced tomatoes or canned whole tomatoes based on what you have on hand. For the tortellini, both fresh tortellini and frozen options work well; I personally love cheese tortellini for its rich flavor. Instead of heavy cream, try using half-and-half to keep the soup creamy without being too thick, as milk might change the texture. If you want to add some extra produce from your fridge, toss in veggies like mushrooms, kale, or even celery and shredded carrots while sautéing the onion in step 1. For heartiness, consider adding cooked ground sausage or cooked crumbled sausage to make a delicious sausage tortellini soup. If you prefer a slow-cooked version, you can make crockpot tortellini soup by sautéing the onion, and then adding the remaining ingredients except for the tortellini, spinach, and parmesan cheese. Let it cook for 4-5 hours, then add the tortellini during the last 30 minutes for a perfectly satisfying meal.

Recipe FAQS

Can I use frozen tortellini?

Yes, absolutely! You may need to cook it for an extra 1 to 2 minutes.

Can I use milk instead of heavy cream?

I would not recommend using milk, as it’s too thin and could affect the texture of the soup. Heavy cream is recommended for a creamier and richer consistency, but half-and-half is fine too.

Can I freeze this soup?

Yes, but without the heavy cream, tortellini, and spinach. These ingredients don’t freeze well. Instead, make the tomato soup base and freeze it. Then, thaw in the fridge overnight and add in the cream, tortellini, and spinach following recipe directions.

How should I reheat leftovers?

Over the stovetop or in the microwave oven. The soup may thicken once refrigerated, so add a splash of chicken broth, heavy cream, or half-and-half as needed.

Will the tortellini get soggy when stored?

Yes. If you’re making it ahead, I’d recommend adding the tortellini last, when you’re ready to serve. Just simmer it with the soup for 8 minutes or so while reheating, until fully cooked through.