This Tomato Tortellini Soup is a classic comfort food. A delicious bowl of comforting soup that’s creamy, rich and loaded with cheesy tortellini. Perfect for busy weeknights because this soup is ready in under 30 minutes! What’s not to love?
I have to be honest with you guys, I love tortellini. And I love this soup because of the tortellini. Little nuggets of pasta filled with cheese, what’s not to love? This soup is incredible! A recipe that wears that crown better step up to the plate as it were, it has to deliver on flavor and believe me this tortellini soup does all that and more.
It’s super rich and creamy, smokey, tomatoey and it’s loaded with cheesy tortellini. It’s creamy from actual cream and it’s loaded with fire roasted tomatoes and fresh basil. Yep, this soup will surely rock your world. Well at least your lunch or dinner.
As the nights cool down nothing feels quite as good as a big old bowl of delicious comfort food. Would you believe me if I told you we had a big dump of snow over the weekend? So, I needed to make my tortellini soup, it’s all that’s been going through my mind for weeks. And I’ve been dreaming of croutons to go with it, or some toasted bread with cheese, or grilled cheese sandwiches.
What Are Fire Roasted Tomatoes?
These tomatoes are gently roasted over flames till the skins blacken and blister. That skin is peeled off and we’re left with beautifully soft and perfectly smokey veggie flesh. If you can’t seem to find any at your local grocer or if you’d prefer to make your own I’ll make sure to include a section below detailing how to do just that.
Ingredients
- Olive oil – We want something nice and neutral tasting to saute our onion in.
- Onion – We want something like white or yellow onion, it has a mild flavor and cooks down well.
- Broth – I used chicken broth today, low sodium as always so that can control the salt content of our dish.
- Tomatoes – 1 full can of diced fire roasted tomatoes.
- Soup – We’re using a can of tomato soup, believe me it’ll help with texture and flavor, feel free to use whichever brand you prefer.
- Dairy – We’re using both milk and half and half cream today. If you’d prefer to cut down on fat feel free to use whichever fat content for either that you would like.
- Pasta – We want nice cheesy tortellini today, but feel free to use any kind of filling you’d like.
- Basil – I used fresh basil today which is what I recommend for all of you, but if dried is all you have on hand just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
How To Make Tomato Tortellini Soup
- Saute the sauteables:In a Dutch oven or soup pot heat the olive oil. Add chopped onions and cook until onion is soft and translucent.
- Form the base of the soup: Add the fire roasted tomatoes, tomato soup, milk, basil and chicken broth to pot, stir and simmer for 5 minutes. Add half and half and tortellini to soup pot, stir and cook for another 5 or 6 minutes more or until tortellini is cooked.
- Finish the dish: Serve and garnish each individual soup bowl with extra basil and Parmesan cheese.
How To Make Fire Roasted Tomatoes
Ingredients
- 10 – 15 medium roma tomatoes
- olive oil – we just need a healthy drizzle
Directions
- Wash tomatoes and cut in half lengthwise, then place them on their cut side down on a baking sheet and drizzle with a healthy glug of olive oil.
- Broil these bad boys on high for up to 20 minutes, or until the skin is charred before removing from the oven and allow to cool.
- Chop them up with the skin and all and freeze in air tight containers for up to 6 months!
This recipe will make about 15 oz worth of fire roasted tomatoes, perfect for this recipe. If you’d like to make more to use later feel free! The flavor just can’t quite compare, store bought could never.
What Else Can I Use In My Soup
I may be biased but I happen to think that this tomato tortellini soup is just perfect as it is, but if you’d like to bulk it up a bit or use up some of those tasty ingredients that are cluttering up your fridge, I won’t stop you!
- Italian sausage crumbled up with the casings removed, brown them alongside your onions.
- Kale if you’d like to add some fiber, vitamins, and chlorophyll to your meal.
- Spinach if you’d like all the benefits listed above but aren’t a kale fan.
- Beans specifically white navy beans, they’ll add some fiber and a bit more mouth feel.
- Want to make this dish even more hearty? Dice up some potatoes and add them before incorporating the tortellini to allow them to cook.
What Pairs Best With This Soup?
Ahh I’m glad you asked! The answer is so much, as long as it’s carby, or cheesy, or some combination of the two.
- This soup goes so well with some nice bread, feel fee to soak it up with some Dinner Rolls or some crusty Bread.
- Grilled cheese sandwiches! Yum
- Garlic bread
- Garlic cheese bread – the best of both worlds!
Leftovers
Fridge
This dish will last in an airtight container in the fridge for up to 3 – 4 days. You can reheat it over the stove or in the microwave.
Freezer
This dish is perfect to freeze, just be sure to only freeze the soup itself and hold off on the tortellini till you’re ready to eat it. In an airtight shallow container, this dish will last 3 – 4 months in the freezer.
More Great Soup Recipes To Try:
- Beef Barley Soup
- Lemon Rice and Chicken Soup
- Brazilian Shrimp Soup
- Albondigas Soup
- Broccoli Cheese Soup
- Instant Pot Chicken Noodle Soup
- Beef Lentil Soup
- Baked Potato Soup
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Tomato Tortellini Soup
Equipment
Ingredients
- 1 tbsp olive oil
- 1 small onion
- 15 oz fire roasted tomatoes diced, or regular diced tomatoes
- 10 oz tomato soup
- 1 cup milk
- 5 basil leaves chopped.
- 8 oz chicken broth low sodium
- 1/4 cup half and half or heavy cream
- 6 oz tortellini
Instructions
- In a Dutch oven or soup pot heat the olive oil. Add chopped onions and cook until onion is soft and translucent.
- Add the fire roasted tomatoes, tomato soup, milk, basil and chicken broth to pot, stir and simmer for 5 minutes.
- Add half and half and tortellini to soup pot, stir and cook for another 5 or 6 minutes more or until tortellini is cooked.
- Serve and garnish each individual soup bowl with extra basil and Parmesan cheese.
Recipe Notes
- This dish will last in an airtight container in the fridge for up to 3 – 4 days. You can reheat it over the stove or in the microwave.
- This dish is perfect to freeze, just be sure to only freeze the soup itself and hold off on the tortellini till you’re ready to eat it. In an airtight shallow container, this dish will last 3 – 4 months in the freezer.
