There’s something about cheese-stuffed pasta bobbing in rich tomato broth that just fixes everything. Tomato Tortellini Soup hits that sweet spot between comforting and light warm enough to feel like a hug, but bright enough for spring.
I started making this last March when I needed something fast but didn’t want to default to takeout again. After a long day, I need dinner to be comforting but not heavy and this delivers every time. The key is using good crushed tomatoes and letting the garlic bloom in olive oil first; that step alone transforms the whole pot. I’ve been blogging for over a decade, and recipes like this are the ones that quietly save weeknights without any fuss.
PrintTomato Tortellini Soup Easy Cozy Dinner Recipe
Tomato Tortellini Soup is a simple recipe perfect for a family dinner or weeknight meal. This easy dinner offers cozy comfort food with fresh ingredients and quick preparation for busy evenings.
- Prep Time: 10 minutes to 15 minutes
- Cook Time: 15 minutes to 20 minutes
- Total Time: 25 minutes to 35 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 4 cups 32 ounces low-sodium vegetable or chicken broth
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 2 bay leaves
- 1 14-ounce package fresh or frozen cheese tortellini
- 1/2 cup fresh basil leaves thinly sliced plus more for garnish
- Grated or shredded Parmesan cheese for garnish optional
Instructions
- Heat the butter in a Dutch oven on medium heat then add the diced onion and minced garlic along with salt and pepper, cooking until softened around 6 minutes, stirring from time to time.
- Pour in the balsamic vinegar and mix it in. Next, add the crushed tomatoes, broth, heavy cream, and bay leaves. Bring the mixture to a rolling boil.
- Lower the heat to keep it at a simmer and cook for 5 minutes.
- Add the tortellini and continue simmering until they are done, about 5 to 6 minutes, or check at 3 minutes if using fresh ones.
- Remove the pot from heat, discard the bay leaves, stir in the sliced basil, then ladle soup into bowls. Finish by topping with Parmesan and more basil if you wish.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- Reheat in a saucepan over medium heat or in the microwave
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg
Why You’ll Love This Recipe
This soup hits the sweet spot between comforting and bright rich tomato flavor meets creamy broth and pillowy cheese tortellini. It’s one of those meals that feels special but comes together in under 30 minutes, perfect for when you’re tired but still want dinner to feel like dinner.
- Minimal effort, maximum comfort: Just one pot, simple ingredients, and barely any chopping.
- Cozy without feeling heavy: The fresh basil and balsamic vinegar keep it lively ideal for spring evenings.
- Flexible and forgiving: Use vegetable or chicken broth, fresh or frozen tortellini, whatever you’ve got on hand.
Key Ingredients That Make It Work
The beauty of this recipe is how a handful of simple ingredients build real depth. Here’s what each one does:
- Crushed tomatoes: They give body and rich flavor without needing to simmer for hours.
- Balsamic vinegar: Just one tablespoon adds a subtle sweetness and brightness that balances the acidity.
- Heavy cream: Smooths everything out and gives the broth that silky, restaurant-quality feel.
- Cheese tortellini: The real star tender pasta pockets filled with cheese make every spoonful satisfying.
- Fresh basil: Stirred in at the end, it wakes up the whole pot with herbal brightness.
Pro Tip: Don’t skip the step where you cook the onion and garlic in butter first it creates a sweet, aromatic base that makes everything taste more intentional.
How the Soup Comes Together
This is a simple build: aromatics first, then liquid, then pasta. The key is layering flavor without fussing over technique.
| Step | What You Do | Time |
|---|---|---|
| 1 | Sauté onion and garlic in butter until soft and fragrant | ~6 minutes |
| 2 | Stir in balsamic vinegar, then add tomatoes, broth, cream, and bay leaves | 1 minute |
| 3 | Bring to a boil, then reduce to a simmer | 5 minutes |
| 4 | Add tortellini and cook until tender | 5–6 minutes |
| 5 | Remove bay leaves, stir in fresh basil, and serve | 1 minute |
Note: If using fresh tortellini, check at 3 minutes they cook faster than frozen.
Simple Swaps and Tweaks
Here’s how to adjust based on what you have or what sounds good to you:
| Ingredient | Swap Option |
|---|---|
| Heavy cream | Half-and-half or whole milk (slightly thinner, still creamy) |
| Cheese tortellini | Spinach tortellini, ravioli, or even small pasta shells |
| Vegetable broth | Chicken broth for a richer base |
| Fresh basil | Dried basil works in a pinch (use 1 teaspoon, added earlier) |
| Balsamic vinegar | Red wine vinegar or a squeeze of lemon juice |
Pro Tip: Want more veggies? Toss in a handful of fresh spinach or frozen peas during the last 2 minutes of cooking.
How to Serve and Store
Ladle the soup into bowls while it’s still steaming, then top with freshly grated Parmesan cheese and extra basil. It’s beautiful on its own, but a slice of crusty bread or garlic toast makes it feel like a full meal.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The tortellini will soak up some broth as it sits, so you may want to add a splash of broth or water when reheating. Warm gently on the stovetop over medium heat or in the microwave.
Note: This soup doesn’t freeze well because of the cream and pasta texture, but it’s so quick to make that you can easily whip up a fresh batch anytime.
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FAQs ( Tomato Tortellini Soup )
Can I use frozen tortellini instead of fresh?
Absolutely! Frozen tortellini works perfectly in this recipe and actually holds its shape better during cooking. Add it directly to the simmering soup without thawing first. You may need to cook for an extra 2-3 minutes compared to fresh tortellini.
How long does this soup keep in the refrigerator?
This dish stays fresh in the fridge for up to 4 days when stored in an airtight container. The tortellini may absorb some liquid over time, so add a splash of broth when reheating. Heat gently on the stovetop to prevent the pasta from becoming mushy.
What type of tomatoes work best for this recipe?
Canned crushed tomatoes or diced tomatoes give the most consistent results and rich flavor year-round. San Marzano tomatoes are excellent if you want to splurge. Fresh tomatoes work too, but you’ll need about 2 pounds and should peel them first for the smoothest texture.
Can I make this soup dairy-free?
Yes! Skip any cream or milk called for and use coconut milk or cashew cream instead. Choose dairy-free tortellini (check the pasta aisle for vegan options). The soup will be just as satisfying and creamy without traditional dairy ingredients.
Should I cook the tortellini separately or in the soup?
Cook the tortellini directly in the soup for maximum flavor – it absorbs the delicious tomato broth as it cooks. Just add it during the last 8-10 minutes of cooking time. Cooking separately works too if you prefer more control over the pasta texture.
This Tomato Tortellini Soup takes about 25 minutes from stovetop to bowl, and it delivers every time tender pasta, silky tomato broth, fresh basil stirred in right at the end. You’ll love how comforting it feels without weighing you down. The aroma alone makes the kitchen feel like home again, especially on those nights when you just need something warm and easy.
If you want a little more richness, stir in an extra drizzle of cream or a handful of grated Parmesan right before serving. A friend of mine tosses in a pinch of red pepper flakes for a gentle kick it’s subtle but lovely. Leftovers keep well in the fridge, though the tortellini will plump up as they sit; just add a splash of broth when you reheat. Serve it with crusty bread or a simple green salad, and you’ve got a meal that feels intentional without any stress.
I’d love to know how this turns out in your kitchen did you add spinach or swap in chicken broth? Tag me if you share a photo; I always love seeing your versions. This is the kind of recipe worth keeping close for busy weeks or chilly evenings when you want dinner to feel like a reset. Here’s to simple meals that bring a little softness back into the evening.
