Creamy Tomato Tortellini Soup
Creamy Tomato Tortellini Soup is a cozy, comforting bowl filled with tender cheese tortellini swimming in a rich, creamy tomato broth. It combines the tangy brightness of tomatoes with the…
Tip: save now, cook later.Creamy Tomato Tortellini Soup is a cozy, comforting bowl filled with tender cheese tortellini swimming in a rich, creamy tomato broth. It combines the tangy brightness of tomatoes with the smooth, velvety texture of cream, making every spoonful both satisfying and soothing. This soup is perfect for chilly days or whenever you need a little warm hug from your food.
I love making this soup when I want something easy but special. The tortellini cooks quickly right in the broth, soaking up all those lovely flavors without any extra fuss. Adding just the right amount of cream makes the soup feel indulgent but still fresh and light. I usually like to stir in a handful of fresh basil or spinach at the end to give it a bit of green and extra flavor.
My favorite way to serve this soup is with crusty bread to dip and a little sprinkle of grated Parmesan on top. It’s the kind of meal that brings everyone to the table, smiles all around, and leftover soup that tastes even better the next day. Whenever I make Creamy Tomato Tortellini Soup, I know I’m in for a delicious, cozy treat that’s quick to whip up and always a hit.
Key Ingredients & Substitutions
Cheese Tortellini: The star of this soup! I prefer fresh or refrigerated tortellini for the best texture and quick cooking time. If unavailable, frozen tortellini works well too. For a gluten-free option, use gluten-free tortellini.
Crushed Tomatoes: Use good-quality canned crushed tomatoes for a fresh tomato flavor. You can substitute with crushed fire-roasted tomatoes for a smokier taste or use fresh tomatoes blended if you prefer.
Heavy Cream: This adds richness and smoothness. For a lighter soup, swap with half-and-half or coconut milk (for a dairy-free twist), but the texture will be a bit thinner.
Parmesan Cheese: Adds depth and a mild saltiness. I love fresh-grated Parmesan, but pre-grated works too. For a vegetarian option, check for Parmesan without animal rennet or try nutritional yeast.
How Do You Make the Soup Creamy Without Curving the Cream?
Adding cream to a hot tomato soup can cause it to split or curdle if you’re not careful! Here’s how to keep it smooth:
- Lower the heat to low before stirring in the cream.
- Slowly add the cream while stirring constantly to mix it evenly.
- Heat gently for a couple of minutes but don’t let it boil — boiling can cause curdling.
- Adding cheese after the cream helps thicken and smooth the soup even more.
Following these tips keeps your soup silky and creamy every time.
Equipment You’ll Need
- Large soup pot – big enough for cooking the soup and tortellini together without spilling.
- Wooden spoon – perfect for stirring without scratching your pot.
- Chef’s knife – for chopping onions, garlic, and fresh basil easily.
- Cutting board – keeps your workspace clean and organized while prepping.
- Ladle – helps serve the soup neatly into bowls.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or diced chicken for extra protein and heartiness.
- Swap cheese tortellini for spinach or mushroom tortellini to change up the flavor.
- Stir in fresh spinach or kale near the end for added greens and nutrients.
- Use fire-roasted tomatoes for a smoky twist that deepens the soup’s flavor.
How to Make Creamy Tomato Tortellini Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 package (9-10 ounces) refrigerated cheese tortellini
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- Fresh basil leaves, roughly chopped for garnish
Time Needed
This recipe takes about 10 minutes to prepare and about 20 minutes to cook. So, in total, you can have a warm, creamy tomato tortellini soup ready in around 30 minutes—quick and perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, about 5 minutes. Next, add the minced garlic and stir for 1 minute until fragrant.
2. Add Tomatoes and Broth
Pour the crushed tomatoes and broth into the pot. Stir well and then add dried basil, oregano, salt, and pepper. Bring the mixture to a gentle simmer. Let it cook for about 10 minutes so all the flavors can combine nicely.
3. Cook the Tortellini
Turn the heat down to low. Carefully add the refrigerated cheese tortellini directly into the soup. Follow the package instructions, usually cooking them for 3 to 5 minutes until tender and cooked through.
4. Make It Creamy
Slowly stir in the heavy cream and the grated Parmesan cheese. Keep stirring until everything is well mixed, and the soup becomes creamy. Warm it through for 2 minutes but don’t let it boil after adding the cream to keep it smooth.
5. Final Seasoning and Serving
Taste the soup and add more salt and pepper if you like. Serve hot, garnished with fresh chopped basil and extra Parmesan cheese on top. A sprinkle of cracked black pepper adds a little extra kick if you want.
Enjoy your delicious creamy tomato tortellini soup with some crusty bread or a fresh salad for a complete meal!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can! Just add frozen tortellini directly to the soup and cook a minute or two longer than the package suggests to ensure they’re fully heated through.
How Do I Store Leftover Soup?
Let the soup cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use nutritional yeast instead of Parmesan for a cheesy flavor without dairy.
Can I Add Vegetables to This Soup?
Yes! Fresh spinach, kale, or chopped zucchini added in the last few minutes of cooking work great and add extra nutrition and color to the soup.