Tomato Tortellini Soup

When it comes to classic comforting soups, few can rival the rich, robust flavors of tomato tortellini soup. This delightful dish seamlessly blends the tanginess of ripe tomatoes with the savory notes of Italian herbs and the creaminess of cheese-filled tortellini, and thanks to one pantry staple, this shortcut recipe will save you a ton of time in the kitchen.

Each spoonful promises warmth and satisfaction, making it an ideal choice for chilly evenings or whenever you’re craving a bowl of flavor-packed goodness that’s a little like the grown-up version of SpaghettiOs. The best part? It only takes 25 minutes to go from saucepan to soup bowl with ease.

Whether you’re a seasoned chef or a kitchen novice, this recipe will surely become a staple in your repertoire, one the whole family will be begging you to make again and again.

Ingredients for Tomato Tortellini Soup

• Tortellini: We kept it simple with a package of store-bought cheese tortellini for this recipe, but the sky’s the limit as far as your stuffed pasta of choice. Bonus points, of course, if you want to make cheesy tortellini from scratch.
• Canned tomato soup: We know, we know, but trust us on this one. Using cans of reduced-sodium condensed tomato soup will save you the hassle of making your own, and you won’t notice the difference, thanks to lots of doctored-up additions. You’ll use it undiluted in this recipe.
• Vegetable broth: Veggie broth thins the tomato soup out a bit, so it’s not too thick.
• Milk and half-and-half: You’ll also need 2 cups of 2% milk and 2 cups of half-and-half cream to give this soup it’s creamy silky texture.
• Sun-dried tomatoes: The star player. Make sure you opt for oil-packed sun-dried tomatoes for added flavor. The chopped tomatoes are so good here, so don’t skip this crucial ingredient.
• Spices: Onion powder, garlic powder and dried basil take canned tomato soup from bland to better-than-ever with their punchy seasoning blend.
• Parmesan cheese: Pre-shredded or hand-grated, the Parmesan is essential for a salty, nutty, cheesy finish to this savory soup. Additional Parmesan can also be used as a garnish.

Directions

Step 1: Cook the tortellini 

Sarah Tramonte for Taste of Home

Bring a large pot of salted water to a rolling boil, then cook the tortellini according to the package directions. 

Step 2: Make the soup

Sarah Tramonte for Taste of Home

Meanwhile, in a Dutch oven, combine the tomato soup, broth, milk, cream, sun-dried tomatoes and seasonings. Heat everything through, stirring frequently.

Step 3: Add the tortellini

Sarah Tramonte for Taste of Home

Drain the tortellini and carefully add it to the soup.

Step 4: Add the cheese

Sarah Tramonte for Taste of Home

Finally, stir the Parmesan cheese into the soup, then ladle the soup into bowls. Sprinkle each serving with additional cheese, if desired.

Sarah Tramonte for Taste of Home

Tomato Tortellini Soup Variations 

• Switch up the pasta: When it comes to the stuffed pasta for this soup, the options are endless. You could use pesto tortellini, spinach-and-cheese tortellini, a three-cheese blend, or you could even use cheese ravioli in this soup instead of tortellini and it would still be delicious. If you want to cut back on the cheesy calories, try using cooked orzo instead. 
• Add fresh herbs: To complement the dried spices and amp up the homemade flavor, try adding fresh herbs like basil chiffonade or a sprinkling of Italian parsley. 
• Sneak in some protein: Diced sauteed pancetta, sliced Italian sausage, mini meatballs or cubed chicken would be a natural addition to this soup and add more protein at the same time.

How to Store Tomato Tortellini Soup

Lots of soup leftovers on hand? We suggest divvying them up in sealed airtight containers or a soup Thermos for lunches you can heat and eat during the week. If find yourself with more tomato soup than tortellini, store the leftovers the same way and cook off a new batch of pasta to add to the broth once you’re ready for another bowl.

Can you freeze tomato tortellini soup?

Yes! However, we suggest cooking the tortellini on the al dente side if you plan on freezing your extra soup. That way it won’t get soggy once it’s thawed and can cook a few more minutes when you heat it in a saucepan.

How long does tortellini tomato soup last?

This soup will stay fresh in the fridge for up to five days in sealed containers or zip-top bags.

Tomato Tortellini Soup Tips

Sarah Tramonte for Taste of Home

How do I make this soup more flavorful?

Try sauteeing onion and garlic before adding the canned soup and spices, or tapping in a few dashes of red pepper flakes for some heat. One reader noted that she added a couple of tablespoons of tomato paste, which really enhanced the tomato flavor as well.

What should I serve with creamy tomato tortellini soup?

You can serve this cream of tomato tortellini soup with garlic bread, fresh-baked crescent rolls, a leafy green side salad or an Italian-style main. Think pork Milanese, chicken piccata and eggplant Parmesan.

What should I do if the soup is too thick?

Add more broth to thin it out. On the flip side, if your soup is seeming a little too thin, add a bit more cheese or canned tomato soup to thicken it up.