Tomato Tortellini Soup is the kind of meal that feels like a hug in a bowl rich, tangy, comforting, and ready in about 20 minutes. The tender cheese-filled pasta swims in a creamy tomato broth that tastes way more impressive than the effort it takes.
I started making this back in spring 2019 when I needed something cozy but not heavy after those first warm afternoons that still turned chilly by dinner. The trick is using good canned tomatoes and letting the broth simmer just long enough to meld with the cream it turns silky without any fuss. After a long day, I need dinner to be comforting but not heavy, and this hits that sweet spot every time. I’ve tested it with dried and fresh tortellini, and both work beautifully depending on what’s in your pantry.
Yesica Andrews
Tomato Tortellini Soup Easy Cozy Dinner for Busy Nights
Enjoy a comforting bowl of Tomato Tortellini Soup that makes an easy dinner perfect for busy weeknights. This simple soup recipe combines fresh tortellini and savory tomatoes to create a quick comfort food ideal for family dinners.
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)
Method
Heat the butter in a large pot over medium heat until melted and hot.
Add the diced onion, minced garlic, kosher salt, and black pepper, cooking and stirring frequently until the onion softens and turns translucent, about 6 minutes.
Pour in the balsamic vinegar and stir well.
Incorporate the crushed tomatoes, broth, heavy cream, and bay leaves, then raise the temperature to bring the mixture to a rolling boil.
Turn the heat down to low and let the soup gently simmer for 5 minutes to blend the flavors.
Introduce the tortellini to the pot, continuing to cook at a simmer until the pasta is tender and cooked through, approximately 5 to 6 minutes (fresh tortellini may only need about 3 minutes).
Remove the soup from heat; fish out and discard the bay leaves.
Stir in the sliced fresh basil leaves.
Serve the soup hot, garnished with grated Parmesan cheese and additional basil if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Why You’ll Love This Recipe
This is one of those reliable weeknight wins that gets you back into a rhythm, especially when you need something cozy but not heavy after a long day. The creamy tomato broth is rich without feeling too indulgent, and the cheese tortellini makes it filling enough to be a complete meal on its own.
Quick from start to finish: You’re sitting down to eat in about 30 minutes, even on a Tuesday night when energy is low.
Minimal cleanup: Everything happens in one Dutch oven, so there’s no pile of pots to face later.
Pantry-friendly ingredients: Canned crushed tomatoes, frozen tortellini, and broth are all easy to find at any U.S. grocery store.
Flexible and forgiving: Fresh or frozen tortellini both work beautifully, and you can swap vegetable broth for chicken depending on what you have.
What Makes It Work
The magic here is in the balance. The balsamic vinegar adds just a hint of tang that brightens the crushed tomatoes, while the heavy cream rounds everything out into a silky, comforting broth. The bay leaves simmer quietly in the background, adding depth without shouting about it.
Starting with butter, onion, and garlic gives you a flavor base that tastes like you’ve been cooking all afternoon, but really, it’s just six minutes of stirring. The tortellini cooks right in the soup, soaking up all that tomatoey goodness, and the fresh basil at the end brings it all to life.
Pro Tip: Don’t skip the balsamic vinegar. It’s only a tablespoon, but it does a lot of work cutting through the richness and making the tomatoes taste even more like themselves.
Key Ingredients You’ll Need
Everything on this list is easy to find, and most of it keeps well in the pantry or freezer so you can make tomato tortellini soup on a whim.
Ingredient
What It Does
Possible Swap
Crushed tomatoes (28 oz can)
Creates the rich, tomatoey base
Fire-roasted crushed tomatoes for a smokier flavor
Cheese tortellini (14 oz package)
Makes it hearty and filling
Use fresh or frozen both work great
Heavy cream (1/2 cup)
Adds silky richness
Half-and-half works if you want it a bit lighter
Low-sodium broth (4 cups)
Builds the soup base
Vegetable or chicken broth both work
Fresh basil (1/2 cup)
Brightens everything at the end
Stir in just before serving for best flavor
Note: The unsalted butter and kosher salt let you control the seasoning, especially if your broth has any sodium in it. The balsamic vinegar is small but mighty don’t leave it out.
How to Make It
You’ll start by building flavor in the pot with butter, onion, and garlic, then layer in the tomatoes, broth, and cream. Once everything’s simmering together, the tortellini goes in and cooks right in the soup. It’s a one-pot situation from start to finish.
Step
What to Do
Timing
1
Melt butter, cook onion, garlic, salt, and pepper until tender
6 minutes
2
Stir in balsamic vinegar
30 seconds
3
Add crushed tomatoes, broth, cream, and bay leaves; bring to a boil, then simmer
5 minutes
4
Add tortellini and simmer until cooked through
5-6 minutes (check fresh at 3 minutes)
5
Remove bay leaves, stir in fresh basil, ladle into bowls
1 minute
Pro Tip: If you’re using fresh tortellini, start checking at the 3-minute mark it cooks faster than frozen and can get mushy if left too long.
Serving and Storing
Ladle the soup into bowls while it’s still steaming, and top with a handful of grated Parmesan and a few more fresh basil leaves if you have them. It’s lovely with crusty bread on the side for dipping, but honestly, it’s satisfying enough on its own.
Leftovers keep well in an airtight container in the fridge for up to 3 days. The tortellini will soak up some of the broth as it sits, so you might want to add a splash of broth or water when you reheat. Warm it gently in a saucepan over medium heat or in the microwave, stirring halfway through.
Note: The cream in the soup makes it less freezer-friendly it can separate when thawed. If you know you’ll want to freeze it, consider holding off on the cream until you reheat individual portions.
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FAQs ( Tomato Tortellini Soup )
Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works perfectly in this recipe. Add them directly to the simmering soup without thawing first. They’ll take about 2-3 minutes longer to cook than fresh ones, so adjust your timing accordingly.
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 broth over time, so add a splash of water or broth when reheating if needed.
What type of canned tomatoes work best?
Fire-roasted diced tomatoes give the best flavor depth, but regular diced tomatoes work fine too. Avoid crushed tomatoes as they make the broth too thick. San Marzano varieties add exceptional taste if you want to splurge.
Can I make this recipe vegetarian?
Absolutely! Simply substitute vegetable broth for chicken broth and choose cheese-filled tortellini instead of meat varieties. The cooking method and timing remain exactly the same for a delicious vegetarian version.
Why does my soup look too thin?
This meal naturally has a brothy consistency, but you can thicken it by simmering uncovered for 5-10 minutes longer. Alternatively, stir in a tablespoon of tomato paste or add a cornstarch slurry for immediate thickening.
Tomato Tortellini Soup comes together in about 30 minutes and delivers every bit of comfort you’re hoping for creamy, tangy, and satisfying straight from the pot. You’ll love how it turns out: the tortellini stays tender, the broth is silky without being heavy, and that fresh basil at the end wakes everything up. It’s the kind of dinner that feels like you put in way more effort than you did, and honestly, that’s a win in my book.
If you want a little more depth, try stirring in a handful of fresh spinach or kale during the last minute it wilts right into the soup and adds color without changing the flavor. I learned from a friend’s kitchen to keep a wedge of Parmesan in the fridge just for moments like this; a few shavings on top make it feel fancy. Leftovers reheat beautifully on the stove with a splash of broth to loosen things up, and they’re even better the next day once the flavors have had time to settle in together.
I’d love to hear if you made this your own maybe you added sausage or used a different kind of pasta. Did your family have a soup like this growing up, something that showed up on the table when things got busy? Save this one for a night when you need something easy but still nourishing, and share it with someone who could use a little warmth in a bowl. Some nights just need an easy dinner that still feels like home.
