Creamy Tomato Soup with Tortellini is made with fresh or canned tomatoes, tortellini, and a variety of herbs and spices that give it a rich and savory flavor. Whether you are looking for a quick and easy dinner or a comforting meal on a cold winter day, this easy tortellini soup is sure to satisfy your cravings.
With just a few simple ingredients and a little bit of time, you can have a delicious and nutritious tomato tortellini soup on the table in no time. This creamy tomato soup recipe is also incredibly versatile and can be customized to suit your tastes. Whether you prefer a little bit of spice or a milder flavor, you can adjust the recipe to suit your needs.
Creamy Tomato Soup with Tortellini
It is a wonderful homemade tomato soup using real tomatoes (or diced and canned for convenience). This soup comes together with carrots, celery, onion, garlic, and spices to pack a flavorful bite. Add in the cream cheese and heavy cream and you end up with an amazingly thick and creamy soup that fills your stomach with warmth and love. Then you add in cheese tortellini and you feel like you are fine dining in your kitchen. Finishing it off with a little parmesan cheese on top is the perfect way to round out this 5-star dish!
Why you’ll love this Easy Tomato Soup Recipe
- Basic “how-to” steps. This recipe is mostly just stirring and waiting for everything to cook. The steps are all fairly simple and easy, novice chefs wanting to get more experience in the kitchen should have an easy time completing this recipe. The step-by-step photos below should also help to clarify things as well.
- Healthy and nutritious: This recipe is loaded with vegetables like tomatoes, celery, onions, and carrots, making it a great way to get your daily dose of vitamins and minerals. Plus, the tortellini adds a good amount of protein and fiber to the dish.
- Comforting and satisfying: This soup is warm, cozy, and filling, making it the perfect comfort food. The rich tomato broth and tender tortellini come together to create a delicious and satisfying bowl of soup.
Ingredients for Creamy Tomato Soup with Tortellini
Olive oil: You need 2 TBSP of olive oil to help us cook down some of the veggies in the beginning steps. This will create a more flavorful and aromatic soup broth later.
Onion: Using 1 small red onion, chopped, will create a great sweet and savory flavor.
Garlic: Add in 2 cloves of minced garlic for a nice earthy taste in the soup.
Celery: 1 cup of chopped celery, about 2 stalks, is all you need for this recipe.
Carrots: Use 1 cup of sliced carrots (about 2-3 large carrots) for a hearty addition to this soup.
Bay leaf: Adding 1 bay leaf will help to add a heap of flavor while the soup simmers.
Dried Basil: Just 1 tsp. of dried basil will help to get that classic Italian flavor into the soup.
Red Pepper flakes: You need just a dash of crushed red pepper flakes. They will add flavor and a small amount of heat that rounds out the dish well.
Balsamic Vinegar: Use a splash of balsamic vinegar (about 2 tsp.), to add a bit of acidity to round out the other flavors.
Sugar: To cut down on the harsh acidic flavor of tomatoes, add in ½ tsp. of sugar. Don’t worry, it is not enough to make the soup taste sweet.
Tomatoes: You need three 14.5-ounce cans of diced tomatoes or you can use 4 fresh tomatoes (per can) if desired. No need to remove the skin- once you blend the soup you won’t even be able to tell they are on.
Broth: Using 2 cups of chicken broth or vegetable broth (your choice) will help to make a great soup consistency.
Cream cheese: You need 4 ounces of cream cheese to make this soup taste thick, creamy, and incredible!
Heavy cream: Just a ¼ cup of heavy cream is enough to make this soup a little richer.
Cheese tortellini: 1 package of cheese tortellini makes this soup complete. We used a 7 ounce box of dried tortellini, but you can use fresh if you want.
Parmesan cheese: Using ⅓ cup of parmesan cheese in the soup adds great flavor. But remember to grab a little more for garnishing in the end.
Salt and Pepper: Added for taste per your liking.
How to make Creamy Tomato Soup with Tortellini
Prep
In a large pot, heat the olive oil over medium heat.
Also, prepare your vegetables, chop the onion, celery, tomatoes (if using fresh), and carrots. If you are using fresh garlic, mince that as well.
Sauté Veggies
In the heated pot, combine the minced garlic, onion, vinegar, salt, and basil. Cook until tender (about 5 minutes).
Then, stir in the carrots, celery, bay leaf, and crushed red pepper flakes. Cook until hot, add in the chosen broth and bring the mixture to a boil.
Simmer
Once the mixture has boiled, reduce the heat to low and simmer with the lid on for 10 minutes.
Next, add in the diced (or fresh) tomatoes. If using canned, you want them undrained.
Season lightly with salt and pepper and increase the temperature until boiling again. Then, decrease the temperature again and simmer on low for 15 minutes.
Dig around the soup and remove the bay leaf from the pot. This ingredient provides fantastic flavor in the dish but you do not want to keep it in and serve it to someone, it can be a bit bitter.
Blend soup
Using a hand immersion blender (or carefully transfer the soup in batches to a blender) blend the soup until it is well blended. You want to blend for about 3-4 minutes to get it as smooth as possible.
When done, pour the soup back into the large pot.
Creamy additions
After the soup is blended, in a small bowl, heat your cream cheese in the microwave for 30 seconds.
Then, add in the heavy cream and then microwave for another 30 seconds. Whisk until smooth and creamy.
Then, add the cream cheese mixture to the pot of tomato soup.
Next, add in ⅓ cup of Parmesan cheese and stir until all is well combined.
Add Pasta
If using dried tortellini (like we did) boil it separately for about half of the required time. If you are using fresh, add it directly to the soup, no boiling is required.
Proceed to stir in the tortellini with the tomato soup and continue to simmer on low heat for 10-15 minutes.
When ready to serve, scoop into single serving bowls and top with additional parmesan cheese.
Serve and enjoy!
Pairings with Tomato Tortellini Soup
Tomato Tortellini Soup is a versatile dish that can be enjoyed on its own or paired with other foods to create a complete meal. Here are some pairing ideas that can enhance the flavor of the soup:
Bread: Tomato Tortellini Soup goes well with bread. A warm, crusty bread such as French or Italian bread can be used to soak up the soup and add texture to the meal. Alternatively, this Easy Artisan Bread would be a great addition to this dish.
Salad: A fresh salad can be served alongside Tomato Tortellini Soup to add some greens to the meal. Make this easy Lemon Caesar Salad to complement the soup’s flavors.
Protein: Adding protein to the soup can make it more filling and satisfying. Cooked chicken, shrimp, or sausage can be added to the soup to make it a complete meal. Alternatively, a side of grilled chicken or fish can be served alongside the soup.
Dessert: A light and refreshing dessert can be served after Tomato Tortellini Soup to balance out the meal. A fruit salad or sorbet can be a good choice. Alternatively, a slice of lemon cake or a fruit tart can be served for a more indulgent dessert.
Creamy Tomato Soup with Tortellini
Ingredients
- 2 TBSP olive oil
- 1 small red onion chopped
- 2 cloves garlic minced
- 1 cup celery chopped
- 1 cup carrots sliced
- 1 bay leaf
- 1 tsp dried basil
- 1 dash crushed red pepper flakes
- 2 tsp balsamic vinegar
- ½ tsp sugar
- 43.5 oz diced tomatoes three 14.5 oz cans (or 4 fresh tomatoes)
- 2 cups chicken broth or vegetable broth
- 4 oz cream cheese
- ¼ cup heavy cream
- 7 oz dried cheese tortellini or frozen tortellini
- ⅓ cup grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Prep: Prepare your vegetables, chop the onion, celery, tomatoes, and carrots. If you are using fresh garlic, mince that as well.
- Heat the olive oil in a large pot over medium heat.
- Sauté Veggies: In the heated pot, combine the minced garlic, onion, vinegar, salt, and basil. Cook until tender (about 5 minutes). Then, stir in the carrots, celery, bay leaf, and crushed red pepper flakes. Cook until hot, add in chosen broth and bring to a boil.
- Simmer: Once the mixture has boiled, reduce heat to low and simmer with the lid on for 10 minutes.
- Next, add in the diced (or fresh) tomatoes. If using canned, you want them undrained. Season with salt and pepper to taste and increase the temperature until boiling again. Then, decrease the temperature again and simmer on low for 15 minutes.
- Remove the bay leaf from the pot. This ingredient provides fantastic flavor in the dish but you do not want to keep it in and serve it to someone, it can be a bit bitter.
- Blend soup: Using a hand immersion blender (or carefully transfer the soup in batches to a blender) blend the soup until it is well blended. You want to blend for about 3-4 minutes to get it as smooth as possible. When done, pour the soup back into the large pot.
- Creamy additions: After the soup is blended, in a small bowl, heat your cream cheese in the microwave for 30 seconds. Add in the heavy cream and microwave for another 30 seconds. Whisk until smooth and creamy.
- Then, add the cream cheese mixture to the pot of tomato soup. Next, add in 1/3 cup of Parmesan cheese and stir until all is well combined.
- Add Pasta: Proceed to stir in the tortellini with the tomato soup and continue to simmer on low heat for 10-15 minutes. If using dried tortellini (like we did) boil it separately for about half of the required time. If you are using fresh, add it directly to the soup, no boiling is required.
- When ready to serve, scoop into single serving bowls and top with additional parmesan cheese. Serve and enjoy!
Notes
Nutrition
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Variations of Tomato Tortellini Soup
- For a vegetarian version of tomato tortellini soup, simply use vegetable broth instead of chicken broth. You can also add some extra vegetables, such as chopped spinach or zucchini, to make the soup more filling and nutritious. If you want to add some protein, consider adding some cooked chickpeas or white beans to the soup.
- To make a spicy version of tomato tortellini soup, add a little more of the crushed red pepper flakes or diced jalapeño peppers to the soup. You can also add in spicy Italian sausage to give the soup an extra kick.
How to Store Creamy Tomato Tortellini Soup
Tomato tortellini soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If you plan to store it for longer, it can be frozen for up to 3 months. When reheating, add a splash of water or broth to thin it out as the tortellini will absorb some of the liquid.
Can Tomato Tortellini Soup Be Made in a Crockpot?
Yes, tomato tortellini soup can be made in a crockpot. Simply add all of the ingredients to the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Then blend and add the tortellini afterwards.
What Bread Is Recommended to Serve with Tortellini Soup?
A crusty bread such as French bread or sourdough is recommended to serve with tomato tortellini soup. The bread can be used to soak up the broth and add extra texture and flavor to the meal.
Can you freeze creamy tomato soup?
Due to the added cream cheese and heavy cream (and Parmesan cheese) in the base of this soup, I would not recommend it. When you freeze dairy based food products, they usually separate and become unpleasant when thawed and reheated. To avoid this, simply keep it stored in the fridge and eat within a few days.
Looking for more fabulous soup recipes? We’ve got you covered!
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- Cheesy Tomato Soup
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- Crockpot Sausage Tortellini Soup
- Creamy Wild Rice Soup
- Easy Tomato Basil Soup
- Tomato Basil Soup (Zupas Copycat)
- Easy Vegetable Chowder
- Butternut Squash Soup
- Lemon Chicken Vegetable Soup
- Zucchini Sausage Soup
- Classic Chicken Noodle Soup
- 20 Minute Loaded Baked Potato Soup
- French Onion Tomato Soup
- Lasagna Soup
Creamy Tomato Soup with Tortellini is a rich, creamy, and flavorful dish that really hits the spot on a cold night! Spend the evening cuddling up to a warm bowl of easy tortellini soup.
Joyce Blodgett says
Oh, does this ever look and sound wonderful! I’d probably add fresh basil leaves (chopped), having recently discovered just how delicious basil is in tomato soup, but there aren’t any changes I’d make. Since I live alone (sort of), and have only myself to cook for, I can see where this would make a good number of meals to have all week :-). In that case, I’d just add the tortellini to each batch as I heated the soup, yes?
Jessica says
Sounds like you’ve got a great plan!! 🙂
Terry says
I’m salivating at the thought of this soup! But – I do have a suggestion. In the Ingredients list, you have ” 43.5 oz…three 14.5 oz cans (4 fresh tomatoes)”. Perhaps you could specify 4 fresh tomatoes = 1 – 14.5 oz. can, to avoid any confusion – for those who just go to the recipe, rather than reading the entire article.
Thanks! From a 55°F Alberta, Canada 🇨🇦 afternoon (with a frost advisory for tonight & a forecast of 31°F. Brrr!)
Janice Hill says
I just made this soup and it’s by far the best tomato soup I have ever tasted! I absolutely LOVE it and will make this whenever I want tomato soup. No more canned for me.
Nicole says
This makes us happy to hear 🙂