Tomato tortellini soup is a comforting and flavorful Italian-inspired dish. It combines cheesy tortellini pasta with a rich tomato-based broth, creating a delicious and satisfying meal. Ready in 25 minutes and family-friendly!
You may also like this delicious vegetable tortellini soup, roasted tomato soup, or chicken tomato soup with mushrooms.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
A few simple ingredients make an exceptional soup. This is what you’ll need:
- Tomato passata is made with pureed strained and uncooked tomatoes and is sold in a jar. It has a rich tomato flavor, it’s already thick and smooth, and it doesn’t need to be cooked down like crushed tomatoes. If you can’t find that you can use canned crushed tomatoes. Don’t substitute for tomato paste or tomato sauce. If you will use crushed tomatoes you need to puree the soup before adding the tortellini.
- If your tomatoes are rather sour you can add 1/2-1 ts of sugar to the soup. If using good-quality tomato passata such as ‘Mutti’ brand, you shouldn’t need to add any sugar.
- You can add 1 ts of dried basil instead of fresh (add it with the Italian seasoning), but it tastes so much better with fresh basil – it really perfumes the soup with a basil scent.
- You can use different kinds of tortellini with this soup: 3-cheese, spinach ricotta, parma ham, Italian sausage. You can use also frozen tortellini. Instead of tortellini, you can also use ravioli!
- Are you looking for more recipes using tortellini? Try this easy tortellini bake!
Customize your soup
You can experiment and enrich the base of the soup by adding:
- flavorings: balsamic vinegar, tomato paste, chili flakes
- vegetables or legumes: sun-dried tomatoes, canned beans, sauteed mushrooms, or spinach
- protein: Italian sausage, pan-fried cubes of chicken breast, meatballs
How to make it step-by-step
STEP 1: Heat 1 Tbsp of olive oil and 1 Tbsp of butter in a big pot over medium heat.
When hot add 1 chopped medium onion and cook for 5 minutes or until soft.
Add 4 finely chopped cloves of garlic and 1 ts of Italian seasoning, and cook, stirring for about 1 minute.
STEP 2: Add 1 (24 oz/700ml) jar of tomato passata (tomato puree) OR 2 (14oz/400ml) cans of crushed tomatoes (pureed with a blender), 3 cups chicken/vegetable broth, and 1 cup water (you can fill the passata bottle with broth to ‘clean’ it).
Lover the heat to low and simmer for 10 minutes.
STEP 3: Add 1/2 cup of heavy cream and bring the soup to a boil. Season with salt and pepper to taste.
STEP 4: Add 1 pound (450g) of refrigerated tortellini and cook according to the package instructions (mine said to add the tortellini to the boiling soup and simmer for 2 minutes).
Ladle the soup into bowls and sprinkle generously with grated Parmesan cheese and chopped basil leaves.
Enjoy!
Storage
This soup is easy to reheat and tastes good the next day.
Unfortunately, you can not freeze it (the cream will curdle).
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Tomato Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion
- 4 cloves garlic
- 1 teaspoon Italian seasoning
- 1 (24oz/700ml) jar tomato passata tomato puree, 3 cups or 2 (14oz/400ml) cans crushed tomatoes
- 3 cups (720ml) chicken broth
- 1 cup (240ml) water
- 1/2 cup (120ml) heavy cream
- 1 pound (450g) tortellini I like 3-cheese flavor or ricotta-spinach with this soup
- 1/2 cup grated Parmesan cheese to spinkle over the soup
- fresh basil leaves to garnish
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Instructions
- Dice the onion and chop the garlic very finely.1 medium onion, 4 cloves garlic
- Heat the olive oil and butter in a big pot over medium heat. When hot add the onion and cook for 5 minutes or until soft.1 tablespoon olive oil, 1 tablespoon butter
- Add the garlic and Italian seasoning, and cook, stirring for about 1 minute.1 teaspoon Italian seasoning
- Add the tomato passata, broth, and water (you can fill the tomato passata bottle with broth to 'clean' it). Lover the heat to low and simmer for 10 minutes.1 (24oz/700ml) jar tomato passata, 3 cups (720ml) chicken broth, 1 cup (240ml) water
- Add the cream and bring to a boil. Season the soup with salt and pepper to taste.1/2 cup (120ml) heavy cream
- Add the tortellini and cook according to the package instructions (mine said to add the tortellini to a boiling soup and simmer for 2 minutes).1 pound (450g) tortellini
- Ladle the soup into bowls and sprinkle generously with grated Parmesan cheese and chopped basil leaves.1/2 cup grated Parmesan cheese, fresh basil leaves
- Enjoy!
Notes
- If you will use crushed tomatoes instead of tomato passata you need to puree the soup before adding the tortellini.
- If your tomatos are rather sour you can add 1/2-1 ts of sugar to the soup.
- You can add 1 ts of dried basil instead of fresh (add it with the Italian seasoning), but the soup tastes better with fresh basil.
- You can use different kinds of tortellini with this soup: 3-cheese, spinach ricotta, parma ham, Italian sausage. You can also add frozen tortellini.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
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