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!
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!
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!
Recipe FAQs
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.
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).
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!
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!
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Tomato Tortellini Soup
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
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.
I just made it & it turned out to be Fabulous and my friends and kids love this. Delicious.Thank you for sharing
It sounds great, but I can’t find the ingredient list
This one of those soups I keep coming back to because it’s so delicious and my kids adore it.
So easy and SO good, thanks for sharing this recipe!
I absolutely love tortellini and never thought about having it in soup! Genius! Thank you!
I don’t have an oven at my place. Just a stove. Is it fine to make it on that?
Fresh tomatoes really take this to another level. Will make again!
Love how the tortellini turns this soup into a full on meal without having to make a sandwich or something for the side!
Tomato soup is so much better with tortellini’s in it! Can’t wait to have this for supper.