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Creamy Tomato Cheese Tortellini Soup

Course Soup
Cuisine Italian
Keyword creamy-tomato-cheese-tortellini-soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Melissa Sperka


  • 4 Tbsp finely diced sweet onion
  • 1 Tbsp olive oil
  • 1 tsp garlic salt
  • 1/2 tsp freshly grated black pepper
  • 4 cups tomato juice plus additional for thinning, if needed
  • 2 14.5 oz cans petite diced basil, garlic oregano tomatoes
  • 2 15 oz cans tomato sauce
  • 1 Tbsp sugar
  • 1 tsp dry Italian seasoning
  • 1/2 tsp granulated garlic
  • 1 19 oz package frozen cheese tortellini
  • 3 Tbsp chopped fresh basil
  • 2 Tbsp grated Parmesan cheese plus additional for serving
  • 1/2 cup cream or half & half


  • In a large soup pot or dutch oven, cook the onion in olive oil over medium high heat for 2 minutes. Add salt and pepper. Mix well.
  • Add tomatoes, tomato sauce, tomato juice, sugar, Italian seasoning and garlic. Mix well. Bring to a boil then lower the heat and simmer uncovered for 15 minutes. 
  • Add frozen tortellini, mix well. Cook over medium-high for 5-7 minutes until tortellini are cooked through and soup has thickened. 
  • Add fresh basil, Parmesan and cream. Mix well. Thin using additional cream or tomato juice at the end of cooking to your taste. 
  • Serve immediately with additional grated Parmesan on top, if desired. 


Adjust cooking time when using  refrigerated (3-5 minutes) or dry tortellini (10-12 minutes)