Tomato Tortellini Soup Recipe

Pin RecipeJump to Recipe

A delicious, easy, homemade Roasted Tomato Tortellini Soup recipe. You’ll love this restaurant quality soup that’s full of flavor and easy to make!

Delicious, homemade Roasted Tomato Tortellini Soup recipe. You'll love this restaurant quality soup that's full of flavor and easy to make!

Why This Soup is Best

Today I’m sharing one of my all time favorite soup recipes. It’s like the grown up version of Instant Pot Tomato soup with grilled cheese. Although I still eat that too!

  • Based on my Roasted Tomato Soup recipe.
  • It’s even better with the addition of cheesy tortellini.
  • A vegetarian dinner idea everyone loves.
  • Made with fresh ingredients. Nothing canned!
  • The perfect cozy dinner for any night of the week.

This tomato tortellini soup combines the great taste of homemade soup with the convenience of store bought tortellini. The rich tomato base is brimming with basil and garlic flavors and a touch of cream.

Want an even heartier soup with tortellini? I have a Sausage Tortellini Soup Recipe you’ll love too. There’s never a single drop left at the end of the meal when either of these soups are on the menu!

Delicious, homemade Roasted Tomato Tortellini Soup recipe. You'll love this restaurant quality soup that's full of flavor and easy to make!

Ingredient Notes

Fresh, whole ingredients give this soup its amazing flavor. Here’s what you’ll need.

  • Tomatoes – We use large, juicy roma tomatoes.
  • Garlic – Freshly peeled whole cloves are best.
  • Herbs – You’ll need fresh basil leaves and a little bit of dried oregano.
  • Broth – Vegetable broth keeps the soup vegetarian.
  • Cheese tortellini – You can use fresh stuffed shells or the frozen ones. Both taste great!
  • Heavy cream – Makes the soup thick, rich and creamy.
  • Parmesan cheese – Grate it by hand over each bowl of soup before serving.
  • Seasoning – A little salt and pepper is all you need!

Toss in a few of these air fryer chicken meatballs for a hearty meal.

Tips and Tricks

  • Start by roasting your tomatoes and garlic with a little olive oil. Roasting brings out a deep, tangy flavor in the tomatoes and enhances the garlic aroma.
  • Use an immersion blender to puree the roasted tomatoes with basil. If you don’t have an immersion blender, carefully transfer the soup contents to a regular blender in batches.
  • Cook the soup low and slow. Give it about an hour to simmer so the flavors have a chance to mingle and combine.
  • Add the tortellini in the last couple of minutes. The stuffed pasta will float to the top of the soup when fully cooked. That’s how you know your soup is ready to serve!
  • Drizzle heavy cream into each serving bowl, then ladle in the tomato tortellini soup. Stir to combine.
  • Grate fresh parmesan over each serving of soup. I like to garnish with some fresh chopped basil leaves too.

Serve hot and enjoy!

Delicious, homemade Roasted Tomato Tortellini Soup recipe. You'll love this restaurant quality soup that's full of flavor and easy to make!

Recipe FAQs

How do I store soup with tortellini?

After the tortellini is added, this soup should be enjoyed as soon as possible. Otherwise the tortellini will get mushy. If you have leftover soup, keep it covered in the refrigerator and eat it reheated within 24 hours.

Can I freeze tomato tortellini soup?

If you want to freeze this soup, do it before adding the tortellini. Freeze the tomato soup in a freezer safe container. When you’re ready to enjoy the soup, let it thaw in the refrigerator, then reheat on the stove. Add the tortellini and let it simmer until fully cooked (about 5 minutes).

How do I make this recipe in my slow cooker?

To make tomato tortellini soup in the slow cooker, follow the first two steps of the recipe as directed. Add the pureed soup, broth and oregano to a slow cooker. Cook on low for 3-4 hours. Add tortellini and let cook for 15-20 minutes, or until tortellini cooks through. Then serve as directed!

What substitutions can I make?

You could substitute chicken broth for the vegetable broth, if you prefer. If you don’t have heavy cream, use whole milk instead.
Short on time? Use canned fire roasted tomatoes instead. Again, it will affect the flavor, but your tomato soup will still taste great!

What to serve with Homemade Tomato Soup

Are you looking for a fluffy, delicious Dinner Roll? These No Knead Garlic Parmesan Dinner Rolls will please the whole family!

This Olive Garden Salad Recipe is loaded with fresh flavor and the homemade Italian Dressing is zesty and flavorful! The perfect pairing to your weeknight meal.

More childhood favorites

Get the secret tips and tricks to making the most PERFECT Rice Krispie Treats. Kid and adult friendly! THICK AND CHEWY!

Comfort food. This Chicken Tetrazzini recipe has been a family favorite for many years! It’s also a great dish to bring a new mom!

Ritz Cracker Mac and Cheese is made with two kinds of cheese and is topped with buttery Ritz crackers for a creamy, rich side or main dish that the whole family will love.

In my family, the Best Sweet Potato Casserole recipe is one that’s served up sweet and salty with a delicious, crunchy streusel topping!

This Cheesy Hashbrown Casserole recipe is true comfort food. Made with frozen hash browns and plenty of cheese, I can guarantee your family is going to enjoy this one!

Not a soup, but a delicious recipe with tomatoes. This homemade bruschetta recipe is great as a snack, or read my tips and tricks to making it a meal!

Delicious, homemade Roasted Tomato Tortellini Soup recipe. You'll love this restaurant quality soup that's full of flavor and easy to make!

Pin this now to find it later

Pin It

Tomato Tortellini Soup

4.91 from 11 votes
By: Aimee
Delicious, homemade Roasted Tomato Tortellini Soup recipe. You’ll love this restaurant quality soup that’s full of flavor and easy to make!
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Servings: 6 servings

Ingredients 

  • 12 large roma tomatoes peeled
  • 2 Tablespoons olive oil
  • 4 cloves of garlic peeled
  • 1 handful of fresh basil
  • ½ teaspoon dried oregano
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 cups vegetable broth
  • 16 ounce cheese tortellini fresh or frozen
  • 1 cup heavy cream
  • ½ cup shredded parmesan cheese for garnish
Save this Recipe?
Enter your email and we’ll send the recipe straight to your inbox!

Instructions 

  • Slice tomatoes in half and stir together with olive oil and cloves of garlic. Pour onto a roasting pan and sprinkle with salt and pepper. Roast in oven at 400°F for about 45 minutes.
  • Remove from oven and add contents of roasting pan into a dutch oven or large soup pot. Add in basil. Using an immersion blender, puree until smooth. If desired, you can puree in a blender (instead of using an immersion blender) and pour pureed contents into the soup pot.
  • Add oregano and vegetable broth and heat over low heat, covered. Simmer for about one hour, stirring occasionally.
  • Right before serving, add in cheese tortellini and allow to simmer for a couple of minutes. The tortellini will float on top when cooked (takes usually about 5 minutes or less).
  • When ready to serve, drizzle heavy cream into bowl and top with parmesan cheese! ENJOY!

Notes

  • Start by roasting your tomatoes and garlic with a little olive oil. Roasting brings out a deep, tangy flavor in the tomatoes and enhances the garlic aroma.
  • Use an immersion blender to puree the roasted tomatoes with basil. If you don’t have an immersion blender, carefully transfer the soup contents to a regular blender in batches.
  • Cook the soup low and slow. Give it about an hour to simmer so the flavors have a chance to mingle and combine.
  • Add the tortellini in the last couple of minutes. The stuffed pasta will float to the top of the soup when fully cooked. That’s how you know your soup is ready to serve!
  • Drizzle heavy cream into each serving bowl, then ladle in the tomato tortellini soup. Stir to combine.
  • Grate fresh parmesan over each serving of soup. I like to garnish with some fresh chopped basil leaves too.

Nutrition

Calories: 469kcal, Carbohydrates: 44g, Protein: 16g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 11g, Cholesterol: 81mg, Sodium: 1083mg, Fiber: 4g, Sugar: 6g
Course: Soups and Stews
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

More Easy Soup Recipes

See all Soups and Stews recipes
Avatar photo

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories: ,


Posted on March 24, 2019

Comments & Reviews

  1. I just made it & it turned out to be Fabulous and my friends and kids love this. Delicious.Thank you for sharing

  2. Love how the tortellini turns this soup into a full on meal without having to make a sandwich or something for the side!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating