This Tomato Tortellini Soup is made in just one pot! This 30 minute meal is packed with cheese tortellini, spinach and Parmesan in a creamy tomato broth.
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There are two things that most people know about me:
- I love soup.
- I love one-pot recipes.
So I’m sure you can imagine by excitement when I can make a one pot soup recipe. This Tomato Tortellini Soup is just that!
Not only is this recipe made in just one pot, it’s loaded with so many flavorful ingredients: caramelized onion, sweet tomato, cheesy tortellini, and salty parmesan.
I love serving this recipe with a side of Garlic Bread for dunking — I think I could eat this every day of the winter!
Love tortellini soups? Try my Chicken Tortellini Soup, Sausage Tortellini Soup, or Instant Pot Chicken Tortellini Soup!
- Oil: use a neutral flavored oil to sauté the aromatics — I use canola oil but olive oil would work as well.
- Aromatics: onion and garlic create the perfect flavor base for the soup.
- Tomato Paste: adds a rich tomato flavor.
- Seasonings: we’re seasoning the soup with a blend of dried basil, dried oregano, salt, black pepper, and red pepper flakes. Feel free to add in some herbs you enjoy!
- Chicken Broth: I prefer to use low sodium chicken broth so that I can control the saltiness. If all you have is regular, start with less salt when you add the seasonings, then adjust to taste before serving.
- Crushed Tomatoes: a can of crushed tomatoes adds loads of tomato flavor to our broth.
- Tortellini: I use cheese tortellini, but feel free to use whatever kind you like. Fresh or frozen will work just fine!
- Granulated Sugar: helps offset the acidity in the tomatoes — add more to taste if needed before serving.
- Heavy Cream: use full-fat heavy cream for the creamiest texture and richest flavor. You can also substitute with evaporated milk but I don’t recommend low fat milk or cream because it can curdle when added to the hot soup.
- Spinach: we’re wilting chopped spinach into the soup at the end to boost the nutrition and add some color. You can also stir in some frozen spinach in the last few minutes of the cook time.
- Parmesan Cheese: a sprinkle of salty parmesan is the perfect way to round out the flavors in this Tomato Tortellini Soup.
How to Make Tomato Tortellini Soup
This simple Tomato Tortellini Soup is ready in a total of 30 minutes! Full instructions can be found in the recipe card below.
- Sauté onion: In a large pot or dutch oven, heat oil, then add in onion and cook until softened. We don’t want any crunchy bits of onion here!
- Add the seasonings and toast for a minute or two — this helps to wake up the flavor of dried herbs!
- Combine soup ingredients: Add chicken broth, tomatoes, tortellini, and sugar. Stir to combine and simmer until tender.
- Finish and serve: Finish with a splash of heavy cream, spinach, and parmesan, then serve.
Tortellini Soup FAQs
Totally! Feel free to sub in another type of fresh pasta if preferred. Just dump it into the soup and let it cook for the amount of time listed on the package.
You can also used dried pasta in this recipe, but you I recommend boiling in a pot of salted water and adding it in once it’s al dente.
Leftover Tortellini Soup will last in an airtight container in the fridge for 3-4 days. Keep in mind that as it sits the pasta will soak up some of the broth and become a little soggier. It will still be delicious though! If you do plan on having leftovers, leave out the pasta and add in fresh tortellini when you’re warming the soup up. Reheat on the stove over low heat.
In theory, yes, although pasta doesn’t hold up super well in the freezer, so I don’t usually recommend it. You can, however, freeze the soup without the tortellini., Just let it cool completely, store it in a freezer-safe container, and keep it in the freezer for up to 3 months. When you’re ready to serve, thaw in the fridge, add the tortellini, and warm on the stove.
Tips and Notes
- If the taste is too acidic, you can add more sugar. I recommend 1 teaspoon at a time until it’s just right.
- Add a protein. Make your soup more filling by browning Italian sausage or bacon with the onion, add in cooked shredded chicken, or dump in a can of white beans.
- Make it vegetarian. Just swap the chicken broth out for veggie broth.
- Add other veggies. Feel free to sauté other veggies along with the onion. Bell pepper, green beans, kale, carrots, celery, you name it.
Tomato Tortellini Soup can be served as an entree or side dish!
Serve it as a main topped with croutons or alongside Roasted Green Beans, Garlic Bread, a simple salad, Dinner Rolls, or a chunk of crusty bread.
OR serve it as a side dish alongside Creamy Garlic Chicken, Instant Pot Pork Tenderloin with Garlic Herb Rub, or Air Fryer Meatloaf.
More Noodle Soups You’ll Love
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Tomato Tortellini Soup
- 2 tablespoons oil
- 1 medium onion (diced)
- 2 tablespoons tomato paste
- 3 cloves garlic (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pinch red pepper flakes (1/8-1/16 teaspoon)
- 2½ cups low sodium chicken broth (or swap vegetable broth)
- 28 oz canned crushed tomatoes (798 ml)
- 350 grams cheese tortellini (fresh or frozen) about ¾ pound
- 1 teaspoon granulated sugar
- ¾ cup heavy cream
- 1 cup roughly chopped spinach
- 3 tablespoons freshly grated Parmesan cheese (or a hard cheese of choice)
- In a large soup pot or dutch oven, heat oil over medium-high heat.
- Add onion and cook until softened.
- Add tomato paste, garlic, basil, oregano, salt, pepper and pepper flakes. Cook and stir 1 minute.
- Add chicken broth, tomatoes, tortellini and sugar. Stir to combine.
- Cover and simmer over medium-low heat, stirring often, until tortellini is cooked through, about 3-5 minutes.
- Stir in cream, spinach and Parmesan. Taste and adjust seasonings before serving.
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