Easy Creamy Tomato Tortellini Soup with Parmesan

This fantastic creamy tomato soup with tortellini has it all! Delicious tomatoes are simmered together with Parmesan cheese, tender tortellini and topped with fresh basil. This creamy tomato tortellini soup is a fantastic Christmas Eve dish or wonderful anytime you’re looking to warm up on a cold night.

Once the weather turns cold, are you immediately in the mood for a good soup recipe? This creamy tomato tortellini soup is the perfect soup to make on a cold fall or winter day.

Made with simple ingredients you likely already have in your fridge and pantry, this soup recipe is wonderfully comforting. The cheese tortellini used in this recipe is a store-bought, making it simple to make and quick for getting on the table.

The ingredients you’ll need for this tomato soup recipe:

• Canned petite diced tomatoes – these are found in almost all grocery stores. Great for soups and sauces.
• Canned tomato sauce – also found with the diced tomatoes, the sauce gives the tomatoes a great creamy texture.
• Onion – a yellow onion is sauteed and added to the tomato puree for a great complimentary texture.
• Chicken stock or broth – feel free to use a regular or low-sodium broth. This will thin out the soup and make it more brothy in nature.
• Heavy cream – best for making the soup texture ultra smooth, velvety and creamy.
• Parmesan cheese – it adds a subtle nutty flavor to the soup and also gives it a light, cheesy texture.
• Sugar – needed to balance out the acidity of the tomatoes.
• Spices: salt, pepper, dried oregano, dried basil, and nutmeg – great for added flavor to the soup.
• Refrigerated cheese tortellini – this is found in the refrigerated section of the grocery store. Go with a simple cheese tortellini, or if you prefer, choose a tortellini with other fillings.

For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!

How do I make creamy tomato soup?

Begin by sauteing onion and garlic in a large stock pot or Dutch oven. Sautee until the onions are translucent and beginning to caramelize.

Transfer the sauteed onion and garlic to a blender and add in two cans of the diced tomatoes. Puree the tomatoes and onion until completely smooth; about 35-45 seconds on medium-high speed.

Equipment Note: Do you have an immersion blender? If so, you can puree the onions, garlic and tomatoes directly in the soup pot.

Transfer the tomato puree back to the Dutch oven you used to cook the onions. To the puree, add in the last can of diced tomatoes, the tomato sauce, chicken stock, heavy cream and the spices. Stir to incorporate.

Heat the soup over medium-low heat until it comes to a low simmer.

Adding the tortellini to the soup:

Once the soup comes to a simmer, add in the refrigerated tortellini. Cook for another 5 minutes or until it comes to a simmer. Don’t over-simmer the soup, as the tortellini will become over-cooked and mushy.

What type of tortellini is best for adding to soup?

I recommend using refrigerated cheese tortellini. If you prefer another filling, like chicken or sausage tortellini feel free to use that instead.

Some brands make a dry shelf-stable tortellini. This can also be used, however, the tortellini will need extra time to cook in the soup. Follow package directions for cook times.

Toppings and Mix-ins for creamy tomato soup with tortellini:

Here are a few ideas for topping your tomato soup:

• Additional shredded Parmesan cheese
• Shredded mozzarella cheese
• Extra diced tomatoes
• Fresh basil leaves
• Seasoned croutons

Love cooking with tortellini? Check out some of our other tortellini recipes:

• Chicken Tortellini Alfredo
• Italian Tortellini Salad
• Easy Greek Tortellini Salad Recipe
• Tortellini Pesto Pasta Salad
• Skillet Tortellini and Meatballs with Marinara Sauce

What to serve with your Cream Tomato Tortellini Soup

Once the soup is done simmering, ladle into bowls and enjoy right away.  Here are a few ideas on what to serve with this delicious soup:

• Easy Cheesy Breadsticks
• Roasted Carrot Salad with Apples and Pistachios
• Kale Apple Salad
• Harvest Salad with Pears
• Italian Chopped Salad
• Tomato Basil Mozzarella Salad

If you loved this delicious Tortellini Soup recipe, check out some of my other soup, stew and chili recipes:

• Creamy Carrot Butternut Squash Soup
• Crock Pot Ham and Bean Soup
• Hearty Chicken Noodle Soup
• Olive Garden Chicken Gnocchi Soup
• Healthy Turkey Chili
• Loaded Crock Pot Chili
• Slow Cooker Sirloin Beef Stew
• Slow Cooker Loaded Baked Potato Soup
• Crock Pot Hashbrown Potato Soup by On My Kids Plate

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Easy Creamy Tomato Tortellini Soup with Parmesan

Erin Indahl-Fink

This creamy tomato soup with tortellini pasta is the perfect cozy soup recipe. Made with simple ingredients, this tomato tortellini soup comes together quickly and easily.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Soup, Dinner/Main Dish

Cuisine American, Italian American

Servings 6 servings

Calories 239 kcal

Equipment

• Large Stock Pot or Dutch Oven
• blender

Ingredients

  

1x2x3x

• 2 Tablespoons olive oil
• 1 medium yellow onion diced, about 1 cup
• 2 teaspoons garlic minced
• 3 (14.5 oz. cans) petite diced tomatoes with juice
• 1 (14.5 oz. can) tomato sauce
• 3 cups chicken stock or broth
• 3/4 cup heavy cream
• 1 Tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan Cheese
• 1 (20 oz. pkg.) cheese tortellini refrigerated

Instructions

 

• To a Dutch oven or medium stock pot, heat the olive oil over medium high heat. Add the onion and saute for 5-7 minutes or until nearly translucent. Add the minced garlic and saute for another minute. Remove from heat. Transfer mixture to blender.
• To the onion mixture in the blender, add 2 cans of the diced tomatoes. Blend together for 30-45 seconds or until smooth. Pour the puree back into the Dutch oven. To the puree, add the last can of diced tomatoes (reserve 1/2 c. for garnish if desired), can of tomato sauce, chicken stock, heavy cream, sugar, salt, pepper, oregano, basil, and nutmeg. Stir well, and heat over medium high heat until mixture comes to a simmer. Reduce to medium heat and continue to simmer for 5 minutes.
• After 5 minutes, add the Parmesan cheese and tortellini. Bring back to medium high heat and bring back to a simmer. Reduce to medium low heat and simmer for 5 more minutes.
• Remove from heat and ladle into bowls. Garnish with additional Parmesan cheese, tomatoes and basil, if desired.

Notes

NOTE: Have an immersion blender? Instead of transferring the sauteed onions and garlic to a blender to puree with the tomatoes, feel free to keep these in the pot and use an immersion blender.

Nutrition

Serving: 1gCalories: 239kcalCarbohydrates: 11gProtein: 7gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 716mgPotassium: 209mgFiber: 1gSugar: 6gVitamin A: 520IUVitamin C: 2mgCalcium: 109mgIron: 1mg

Keyword creamy tomato tortellini soup, creamy tomato and tortellini soup, creamy tomato soup with tortellini

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