When I first made this tomato tortellini soup recipe, I knew it was bound to become a family favorite. The velvety tomato base perfectly blends with the cheesy tortellini to create a dish that’s both comforting and filling.
Whether it’s for a cozy dinner or a quick weekday lunch, this soup ensures everyone asks for seconds. Plus, it pairs wonderfully with sides like crusty bread for an extra hearty feel. You can also enjoy similar dishes like oven-baked chicken and rice for a wholesome meal idea.
Ingredients for Tomato Tortellini Soup
An essential step in creating a perfect soup is using the right ingredients. Here’s what you’ll need for this creamy tomato tortellini soup recipe.
- Olive oil (1 tablespoon): Helps to sauté the onion and garlic for a flavorful base.
- Butter (1 tablespoon): Adds an indulgent richness to the soup.
- Onion (½ medium, chopped): Sweet onions like Vidalia work wonderfully to enhance the taste.
- Garlic (1 clove, minced): A pro tip is to crush the garlic for a more intense flavor.
- Flour (2 tablespoons): Used to thicken the soup for a luscious consistency.
- Chicken broth (2 cups): Use vegetable broth for a vegetarian version.
- Diced tomatoes with juices (1 can, 28 oz): These add satisfying texture with bits of tomato.
- Crushed tomatoes with juices (1 can, 28 oz): Provides a smooth thickness.
- Italian seasoning (¼ teaspoon): The perfect mix of dried herbs for an authentic touch.
- Brown sugar (1 tablespoon): Balances the tartness of the tomatoes.
- Heavy cream (1 cup): Makes the soup velvety and indulgently creamy.
- Refrigerated cheese tortellini (2 cups): Fresh tortellini cooks quickly, perfect for this one-pot recipe.
- Fresh basil (optional, to taste): Add just before serving for a fresh pop of color and flavor.
- Salt and pepper (to taste): Adjust seasoning as needed for the perfect balance.
Note: This recipe serves 4-6 people, making it ideal for family meals or leftovers.
Recipe Variations to Try
Discover how to make this recipe suit your dietary needs or preferences with these simple swaps and flavorful additions.
- Dairy-free: Swap heavy cream for a plant-based alternative like cashew cream or coconut milk.
- Extra protein: Add shredded rotisserie chicken or cooked Italian sausage for a heartier version.
- Low-carb: Replace tortellini with zucchini noodles or omit entirely for a lighter soup.
- Flavor boost: Enhance with red pepper flakes for heat or a dollop of pesto for richness.
For another cozy meal idea, consider trying baked honey mustard chicken as a complement to your menu.
Cooking Time
Making this recipe doesn’t need hours in the kitchen. Here’s the breakdown of time needed to get it on the table.
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
Having these tools on hand will make the cooking process smooth and effortless.
- Large pot: For cooking the soup and combining all the ingredients.
- Knife and cutting board: To chop onions, garlic, and basil.
- Wooden spoon or whisk: For stirring and smoothing the soup base.
- Ladle: To serve your soup elegantly into bowls.
How to Make Tomato Tortellini Soup
Crafting this soup is easy, and the results are restaurant-worthy. Follow these steps to make perfection in a bowl!
Step 1: Sauté the Aromatics
Heat olive oil and butter in a large pot over medium heat. Once the butter melts, add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic, letting it release its aroma for a minute.
Step 2: Thicken the Base
Sprinkle in the flour and stir constantly for another minute. Gradually whisk in the chicken broth, ensuring there are no lumps. This creates a thick, velvety base for your soup.
Step 3: Build the Flavor
Add the diced tomatoes, crushed tomatoes, Italian seasoning, and brown sugar to the pot. Stir the mixture and bring it to a gentle boil. Season with salt and pepper to bring out the flavors.
Step 4: Make it Creamy
Add the heavy cream and stir well to incorporate. This step gives the soup a rich, indulgent texture.
Step 5: Cook the Tortellini
Reduce the heat to a gentle simmer. Add the cheese tortellini and cook for 7-9 minutes or until tender. Stir occasionally, ensuring the pasta absorbs the flavors of the soup.
Step 6: Garnish and Serve
Tear fresh basil leaves and add them just before serving. This gives the soup a burst of freshness and a fragrant touch.
Additional Tips for Making This Recipe Better
From my own experience, here are additional tips to ensure your soup turns out perfect every time.
- Use refrigerated tortellini for better texture and faster cooking.
- To avoid a metallic taste, opt for high-quality canned tomatoes.
- Want an ultra-creamy soup? Blend the tomato base before adding tortellini.
- Always adjust the seasoning after simmering, as the flavors develop further.
How to Serve Tomato Tortellini Soup
Serving this vibrant soup is a delight both for taste and presentation.
- Top each bowl with freshly grated Parmesan cheese for extra indulgence.
- Serve with crusty bread or a buttery garlic baguette. It’s perfect for dipping!
- For a balanced meal, pair it with a crisp side salad tossed with balsamic vinaigrette.
Nutritional Information
This soup combines nutrition with comfort. Here are the approximate values per serving.
- Calories: 373 kcal
- Protein: 11 g
- Carbohydrates: 37 g
- Fat: 22 g
How to Store the Soup
Store this soup properly to enjoy it later without a compromise on taste.
- Refrigerating: Store in an airtight container for up to 3-4 days. Note that the tortellini may soak up more liquid in storage.
- Freezing: Freeze the tomato base without the tortellini for up to 3 months. Add tortellini upon reheating.
- Reheating: Warm the soup gently on the stovetop over low heat or in the microwave in small increments.
Why You’ll Love This Recipe
Here’s why this tomato tortellini soup is such a favorite in my kitchen.
- Quick and convenient: Perfect for weeknight meals, ready in just 35 minutes.
- Customizable: Easily tweak ingredients to suit your preferences.
- Comfort food at its best: It’s hearty, creamy, and deeply satisfying.
- One-pot meal: Fewer dishes, less cleanup!
- Elevated flavors: The basil, combined with the cheesy tortellini, makes every bite delightful.
FAQs
Can I use dried tortellini instead of fresh?
Yes, but you’ll need to pre-cook it first as dried tortellini takes longer to cook than the fresh variety.
What cream alternatives can I use?
You can use coconut cream or cashew cream for a dairy-free version, but the soup may taste slightly different.
Can I make this ahead of time?
Yes! You can prepare the tomato base ahead, but add the tortellini only when reheating to prevent it from overcooking.
Tomato Tortellini Soup Recipe
Ingredients
Method
- Heat olive oil and butter in a large pot over medium heat. Once the butter melts, add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic, letting it release its aroma for a minute.
- Sprinkle in the flour and stir constantly for another minute. Gradually whisk in the chicken broth, ensuring there are no lumps. This creates a thick, velvety base for your soup.
- Add the diced tomatoes, crushed tomatoes, Italian seasoning, and brown sugar to the pot. Stir the mixture and bring it to a gentle boil. Season with salt and pepper to bring out the flavors.
- Add the heavy cream and stir well to incorporate. This step gives the soup a rich, indulgent texture.
- Reduce the heat to a gentle simmer. Add the cheese tortellini and cook for 7-9 minutes or until tender. Stir occasionally, ensuring the pasta absorbs the flavors of the soup.
- Tear fresh basil leaves and add them just before serving. This gives the soup a burst of freshness and a fragrant touch.
Notes
- Use refrigerated tortellini for better texture and faster cooking.
- To avoid a metallic taste, opt for high-quality canned tomatoes.
- Want an ultra-creamy soup? Blend the tomato base before adding tortellini.
- Always adjust the seasoning after simmering, as the flavors develop further.