Inspiration for making a simplified version of our beloved tortellini soup came on a dreary day. I wanted the comfort of creamy cheesy things and tomatoes (that’s comfort to me), but didn’t have the ingredients for grilled cheese and tomato soup. I didn’t have the ingredients I needed for that, but I did have all the things I needed to make this quick, creamy tomato tortellini soup.
Canned tomatoes and packaged tortellini are easy to keep on hand. If you don’t have heavy cream, full fat coconut milk works well (and is easier to keep in the pantry). The whole soup recipe takes 40 minutes start-to-finish, but it’s mostly hands-off so it’s still doable on a weeknight.
Tortellini Tomato Soup Ingredients
- Tortellini: Cheese tortellini is usually what I keep on-hand.
- Canned tomatoes: I love to use fire-roasted tomatoes for extra rich, slightly smoky flavor (for zero extra effort).
- Carrots & onions: For sweetness and flavor.
- Seasonings: Basil and bay leaves, salt and pepper.
- Butter and olive oil: For flavor and richness.
- Stock: Use vegetable stock for a vegetarian version, or homemade chicken stock if you’ve got it!
- Cream: I love creamy soups, and heavy cream is IT for me. I’ve got alternatives below, for those who’d like a lighter option.
How To Make Tomato Tortellini Soup
- Sauté the carrots and onions for about 5 minutes. Stir in tomatoes, bay leaves, oil, salt, pepper, and stock.
- Simmer for about 30 minutes, then take out the bay leaves and add the basil
- Off the heat, carefully use an immersion blender to blend the soup
- Stir in the cream, add the tortellini and gently simmer the soup until the tortellini is done.
Variations
- Use any type of tortellini that you like! Meat-filled, or one with spinach — whatever looks good.
- Half and half or coconut milk would both work in place of heavy cream.
- If you add sausage and kale, you’ve made one of my (other) favorite soups!
- Add chili flakes or chili crisp for a little kick.
- Use a different pasta shape. It won’t be as hearty, but you could use a small pasta shape, like bow ties, ditalini or small shells.
How To Freeze
To freeze this, freeze ONLY the tomato soup and wait to add the tortellini until you’re ready to warm it and eat it. The frozen tomato soup will keep well for about 3 months. Creamy soups can split when they’re heated too quickly, so defrost it in the fridge overnight, and then warm it very gently on the stovetop over low heat.
Tips For Success
- For the creamiest results, be sure the carrots are cooked all the way through before you blend the soup.
- If you don’t have an immersion blender, use a regular countertop blender. Let the soup cool before you transfer it to the blender, DO NOT go over the fill line, and be careful when blending warm liquid.
More Creamy, Tomato Soup Recipes
Weeknight Cozy? Yep!
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