Creamy Tomato Tortellini Soup

This Creamy Tomato Cheese Tortellini Soup is a hearty and comforting meal that comes together in no time flat. Tender cheese tortellini simmer in a rich, creamy tomato broth for an easy weeknight dinner the whole family will love.

Course Main Course, Soup

Cuisine American, Italian Inspired, Southern

Keyword creamy-tomato-tortellini-soup, tomato-tortellini-soup

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 317kcal

Author Melissa Sperka

Ingredients

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 heavy cream or half and half

Instructions

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. Stir to combine. Bring to a boil then immediately lower the heat and simmer on low uncovered for 15 minutes.
To the pot add frozen tortellini, mix well. Continue to cook over medium-high heat for 5-7 minutes until tortellini are cooked through and soup has thickened. (Adjust cooking time when using refrigerated pasta which cooks quickly about 3-5 minutes or dry tortellini which cooks in 10-12 minutes.
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 garnished with basil and additional grated Parmesan.

Notes

How to Adjust the Texture - If small chunks of tomatoes aren't your thing and you want the base of the tomato soup to be completely smooth consider using an immersion blender to puree the tomatoes prior to adding the tortellini to the pot. Blend in short bursts until your desired texture is reached, then add the pasta per the instructions in the recipe.
Adjust Thickness - Tortellini is pasta so it also serves to thicken the soup. You can add extra half and half or tomato juice on hand to thin to your taste at the end of cooking.
Using Fresh Tomatoes for Soup - During warm weather, this recipe can easily be adapted using tomato sauce made from fresh tomatoes. It's especially nice when you're looking for ways to use fresh tomatoes that tend to come in with a vengeance. Should you choose to go that route, keep in mind you'll also need to adjust the amount of seasonings to compensate for the ones included in the canned tomatoes.
Spinach - You can add a handful, or two, of baby spinach leaves at the end of cooking. Stir until wilted.
Fresh Herbs - You can use fresh rosemary, fresh parsley or thyme.
Protein - You could cook Italian sausage with the onion for an even even more hearty version of this soup.
Cream Cheese - No heavy cream? Add a dollop of cream cheese to the pot to add creaminess. Stir on low heat until completely melted.

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