Yield: 6 servings

Tomato Tortellini Soup

Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes

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


  • 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


  1. 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.
  2. 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.
  3. Add oregano and vegetable broth and heat over low heat, covered. Simmer for about one hour, stirring occasionally.
  4. 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).
  5. When ready to serve, drizzle heavy cream into bowl and top with parmesan cheese! ENJOY!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 469Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 81mgSodium: 1083mgCarbohydrates: 44gFiber: 4gSugar: 6gProtein: 16g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

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