Tomato Tortellini Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 people
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Calories
355 kcal
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Course
Main Course
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Cuisine
American
Tomato Tortellini Soup
Description
Tomato Tortellini Soup starts by sautéing diced onions, garlic, rosemary, salt, and black pepper in butter, developing a fragrant base. Italian seasoning and red pepper flakes add depth and gentle heat. Multiple tomato forms—diced tomatoes, tomato soup, tomato sauce, sun-dried tomatoes, and tomato paste—combine to create a layered and robust tomato broth. Chicken or vegetable broth dilutes and balances the tomato intensity, while heavy cream adds smoothness.
Cheese tortellini is added near the end and cooks in the broth for about five minutes until tender, absorbing flavors and thickening the soup slightly. Grated Parmesan stirred in at the finish enhances the cheesy notes. Topped with fresh basil and more Parmesan, the soup is rich and comforting with herbaceous, tomato-forward flavors. It suits cool days or as a substantial starter or main course.
For a creamier texture, the base soup (before adding tortellini) can be blended using an immersion blender or a standard blender to further smooth the tomato mixture. The recipe allows adjusting seasoning to taste before serving.
Ingredients
- 2 Tbsp. butter
- 1 large yellow onion diced
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 4 cloves garlic minced (~2 tsp
- 1 prig rosemary chopped
- 1 tsp. Italian seasoning
- 1/2 tsp. red pepper flakes chili
- 1 (28 oz.) can diced tomatoes can sub. for crushed tomatoes
- 2 (10 3/4 oz.) cans tomato soup
- 1 (15 oz.) can tomato sauce
- 1/3 cup sun-dried tomatoes chopped
- 2 Tbsp. tomato paste
- 2 cups chicken broth or vegetable broth
- 2 cups heavy cream
- 1 (20 oz.) bag cheese tortellini refrigerated
- 1/2 cup Parmesan Cheese freshly grated
- 2 Tbsp. basil fresh, for garnish
Instructions
- Melt the butter in a large soup pot or Dutch oven over medium heat and add the onions, salt, pepper, rosemary and garlic. Sauté for ~5 minutes.
- Then add in the Italian seasoning, red pepper chili flakes, diced tomatoes, tomato soup, tomato sauce, sun-dried tomatoes, tomato paste, chicken broth and heavy cream. Stir to combine.
- Bring to a gentle boil.
- Add in the cheese tortellini and cook for ~5 minutes, or until tortellini is cooked through.
- Add the Parmesan cheese and stir. Taste and adjust seasonings, adding more salt or pepper if needed.
- Ladle the soup into bowls and top with fresh basil and more Parmesan cheese if desired. Enjoy!
Notes
- For a smoother, creamier soup base, use an immersion blender or regular blender to blend the soup before adding tortellini.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 355kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 115mg | 38% |
| Sodium | 251mg | 10% |
| Potassium | 448mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1374IU | 27% |
| Vitamin C | 6mg | 7% |
| Calcium | 186mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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