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tomato tortellini soup recipe
Ben Carraoli

Tomato Tortellini Soup Recipe

When I first made this tomato tortellini soup, 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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Calories: 373

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the heavy cream and stir well to incorporate. This step gives the soup a rich, indulgent texture.
  5. 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.
  6. 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.