Table of Contents
  1. This soup is a delicious, fresh take on tomato soup.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. More soup recipes that you'll love to try.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Tomato Tortellini Soup Recipe

If you’re ready for a well-balanced quick weeknight tomato soup recipe, then this tomato tortellini soup is the recipe for you. It’s simple, easy-to-make comfort food that is perfect for any cool fall or winter evening. With the addition of tortellini, the soup becomes heartier than the usual tomato soup, which makes it even better!

This soup is a delicious, fresh take on tomato soup.

I always crave soup, especially when working outside on a cool fall day. This tomato soup uses pantry staples but is also more of a meal with tortellini. Tortellini can be found in the refrigerated section of most grocery stores. The chilled pasta cooks quickly while adding a nice comforting and filling ingredient. The soup uses multiple tomato flavors to create a rich and tomato-forward soup that is balanced with a small amount of cream. The cream brings down the acidity and adds a small amount of fat that transforms the soup with a slight creaminess.

Copper pot sitting on marble surface filled with tomato tortellini soup with wooden spoon sitting beside pot along with fresh basil and Parmesan cheese.

Everything you’ll need to make this recipe.

  • Celery is a slight surprise in tomato soup, but there must be layers of flavor other than just tomato. The celery is softened with onion and butter that mellows the flavor but adds depth to the finished soup.
  • Tomato paste is added and cooked until caramelized. Cooking the tomato paste separately before adding in the remaining ingredients will deepen the tomato flavor and add an underlying sweet richness to the finished soup.
  • Tomato sauce adds a strong tomato flavor and helps give a slightly thick texture.
  • Diced tomatoes give substance to the soup for more texture. This soup is not an out-of-the-can smooth tomato soup but one with some heft.
  • Tortellini is a great way to refresh tomato soup. Choose a three-cheese tortellini, the pasta cooks with the soup taking on the tomato flavor, while the cheese filling is almost like little grilled cheese interiors.
  • Heavy cream tempers out the sharp, somewhat acidic flavor of the tomatoes in this soup. The small amount of cream balances the flavors.
Marble surface filled with all ingredients needed to make tomato tortellini soup including celery, herbs, tortellini, tomato juice, tomato sauce, diced tomatoes, and more.

Here’s how to make this recipe.

  1. Prepare the base of the soup. In a saucepan over medium-low heat, add the butter and let it melt. Chop up the onion and celery and add to the melted butter in the kettle. Add the salt and black pepper and mix everything together. Let the onion and celery sauté until softened.
  1. Add the garlic and tomato paste. Chop the garlic cloves to a fine mince. To the softened onion and celery mixture, add the garlic. Stir the garlic into the mixture and cook for 30 seconds to a minute, making sure not to burn the garlic. Then add in the tomato paste, stir it in, and allow it to cook for four to six minutes.
  1. Add the tomatoes and herbs. Once the tomato paste has cooked, add in the diced tomatoes, tomato sauce, tomato juice, chicken stock, rosemary, and oregano. Stir the mixture to ensure everything is combined, and let it come up to a simmer.
  1. Add the tortellini and cook. Once the soup is simmering, add in the tortellini. Mix the pasta into the soup and let the mixture come back up to a simmer. Once simmering, cook the soup for 15 to 20 minutes.
  1. Add the heavy cream and stir everything together. Once the soup has simmered, remove it from the heat and remove the herbs. Add in the heavy cream and mix it in until no streaks remain. To serve, I like to sprinkle strips of basil and freshly grated Parmesan cheese over the top.

These pro tips will make this recipe a success.

  • When adding the garlic to the onion and celery mixture, ensure it’s added in the last 30 seconds to one minute. Garlic can burn easily, so you want to make sure to add it at the end of this step.
  • When shopping for tortellini for this soup, make sure to purchase the refrigerator-section pasta. If using the completely dry version of the tortellini, the soup would need more liquid to soften the tortellini.
  • Make sure to use full-fat heavy cream in this recipe. While it may be tempting to opt for 2% or skim milk to save some fat, it can cause the milk to curdle when added to the soup. The full-fat heavy cream ensures that the soup’s heat will not cause curdling.
Copper ladle pouring scoop of tomato tortellini soup into white bowl with more soup already in bowl all on marble surface.

Frequently asked questions about this recipe.

Can completely dry tortellini be used in this soup rather than refrigerator-section tortellini?

Yes, dry tortellini can be used but be aware that they will take more time and liquid to cook.

Can this recipe be made vegetarian or vegan?

Yes! Remove the butter and use oil instead. Also, substitute the chicken stock for vegetable stock, and you’ll have a vegan and vegetarian recipe.

How long does this soup last once prepared?

The soup will last as leftovers for 10 days, but the pasta will continue to soak in the soup liquid as they sit in the refrigerator. To counteract this, you can cook the noodles separately and add only as needed for leftovers.

Can this soup be frozen for future meals?

The soup can be frozen, but the tortellini can become mushy from the freezer. I would cook the soup, freeze it, and then make the pasta when you want to eat.

Watch how to make this recipe.

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Marble surface with copper pot filled with tomato tortellini soup with wooden spoon beside and cooked sprig of rosemary on top of soup surface.

Tomato Tortellini Soup

5 from 2 votes
If you’re ready for a well-balanced quick weeknight tomato soup recipe, then this tomato tortellini soup is the recipe for you. It’s simple, easy-to-make comfort food that is perfect for any cool fall or winter evening. With the addition of tortellini, the soup becomes heartier than the usual tomato soup, which makes it even better!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 6 servings

Ingredients

  • 2 tbsp butter
  • 2 ribs celery diced
  • 1 medium onion diced
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 14 oz tomato sauce
  • 2 cups tomato juice
  • 2 cups chicken stock
  • 1 sprig fresh rosemary
  • 1 sprig fresh oregano
  • 10 oz cheese tortellini
  • ½ cup heavy cream
  • ¼ cup chopped fresh basil
  • ¼ cup Parmesan cheese

Instructions
 

  • In a 6-quart saucepan, melt the butter over medium-low heat. Once melted, add the celery, onion, salt, and black pepper. Sauté the onion and celery until soft and translucent, 6-8 minutes. Add the garlic and cook until fragrant, 30 seconds. Then add tomato paste. Stir the paste into the mixture and cook until the paste darkens and starts to caramelize, 4-6 minutes.
    2 tbsp butter, 2 ribs celery, 1 medium onion, ½ tsp black pepper, 2 cloves garlic, 2 tbsp tomato paste, 1 tsp salt
  • After the paste has cooked, pour in the diced tomatoes, tomato sauce, tomato juice, chicken stock, rosemary, oregano, and tortellini. Bring to a boil, cover, and reduce to a simmer. Simmer until the tortellini has cooked, 15-20 minutes.
    28 oz diced tomatoes, 14 oz tomato sauce, 2 cups tomato juice, 2 cups chicken stock, 1 sprig fresh rosemary, 1 sprig fresh oregano, 10 oz cheese tortellini
  • Remove the soup from the heat and stir in the cream. Add chopped basil and grated Parmesan cheese.
    ½ cup heavy cream, ¼ cup chopped fresh basil, ¼ cup Parmesan cheese

Notes

  • When adding the garlic to the onion and celery mixture, ensure it’s added in the last 30 seconds to one minute. Garlic can burn easily, so you want to make sure to add it at the end of this step.
  • When shopping for tortellini for this soup, make sure to purchase the refrigerator-section pasta. If using the completely dry version of the tortellini, the soup would need more liquid to soften the tortellini.
  • Make sure to use full-fat heavy cream in this recipe. While it may be tempting to opt for 2% or skim milk to save some fat, it can cause the milk to curdle when added to the soup. The full-fat heavy cream ensures that the soup’s heat will not cause curdling.

Nutrition

Serving: 1serving | Calories: 370kcal
Course Soup
Cuisine American
Difficulty Intermediate
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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