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!
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
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.