Rich Tomato Tortellini Soup – Creamy, Cheesy & Comforting

If you ever need a hug in a bowl, this is it. Tomato tortellini soup—specifically this creamy, cheesy version—has rescued more of my grumpy nights than I can count. I still remember the first chilly afternoon I made it: My kitchen was a disaster, rain tapping on the windows, and I’d just found out we were out of bread (disaster, honestly). But the soup? This soup. It’s the kind that somehow makes the world seem less bonkers for a bit. The very first spoonful made me sigh out loud and my partner grinned like I’d handed him gold. Anyway—let’s get into it!

Why I Keep Coming Back to This Soup

I make this soup when I’ve had that sort of day at work, or, okay, when I want to impress someone but don’t feel like fussing (who is showing up on a Tuesday, anyway?). My family goes wild for it, especially since it’s basically lazy lasagna in a bowl—my nephew even eats the spinach, but only if I don’t mention it’s in there. Did I mention you can sneak in a whole bunch of veggies and no one will even blink an eye? Oh, and if you’re like me and a bit sensitive to recipes demanding lots of chopping, you’ll love how most of the work is just opening a few cans and dumping things in. My kind of dinner.

What You’ll Need (And the Odd Swap)

• 2 tbsp olive oil (but I’ve also used butter for a richer vibe)
• 1 medium onion, diced (or onion powder if you’ve run tragically out—who hasn’t?)
• 3 garlic cloves, minced (jarred is fine, really, my grandmother would argue but I won’t)
• 1 can (800g or 28oz) crushed tomatoes (passata or chopped tomatoes work, but it’ll be thinner)
• 3 cups veggie or chicken stock (honestly, those cubes/powder do the trick—no shame)
• 1 tsp dried basil (fresh if you’re feeling fancy; dried oregano is okay in a pinch)
• 1/2 tsp sugar (evens out the acidity but don’t stress if you skip it)
• Salt & pepper (to taste, and definitely taste—you can always add more but you can’t take it out!)
• 2/3 cup cream (I use single cream but even a good splash of milk softens it)
• 250-300g refrigerated cheese tortellini (the kind you grab near the fancy cheeses, but dried absolutely works if that’s all that’s left at the shop)
• 2 large handfuls of spinach (throw in kale if you’re chaos like me)
• 1/2 cup grated parmesan (plus more for topping)

How I Throw This Together (with a Little Chaos)

1. Splash the olive oil into a big pot (I use my old Dutch oven because I’m sentimental). Medium heat is your friend here. Stir in the onion and cook until it goes sort of translucent and smells pretty good, about 5-ish minutes, though I’ve definitely let it go longer when distracted.
2. Add the garlic. Give it a quick stir—don’t let it burn (easier said than done if, like me, you wander off to check your phone).
3. Toss in your canned tomatoes, stock, basil, sugar, salt, and pepper (honestly, I eyeball the pepper—I like loads, but go with your gut). Give everything a solid mix, then bring it all up to a gentle simmer. This is usually when I have my first little taste and adjust, which probably breaks some sort of etiquette but oh well.
4. Let it bubble away for about 10 min, stirring now and then. I usually use this time to shove the stack of mail off the kitchen table. If it looks a bit weird, don’t fret; it always comes together once the cream goes in.
5. Lower the heat. Slowly pour in the cream, stirring the whole time. The color goes lustrous and rosy. Add your tortellini. (If it’s the dry kind, let it cook for maybe 2-3 mins longer than the package says; fresh only needs about 3 mins.)
6. Just before the tortellini is cooked, toss in the spinach. It wilts in a flash. Stir in the parmesan—watch it melt right in; it’s a magic little transformation.
7. Ladle into bowls and shower with extra parmesan if you’re feeling decadent. Which, let’s be honest, is always.

Stuff I’ve Learned (Sometimes via Disaster)

• If you dump the cream in too hot and too fast? It just goes weird. Let it cool down a smidge first. Trust me on this one.
• Overcooked tortellini is mushy sadness. Under is better than over—true fact (learned the hard way).
• The cheap parmesan in a green can works in a pinch, but honestly real block parmesan is like going from a black-and-white film to full color—worth it if you can swing it.

Ways I’ve Messed With It (Not All Were Genius!)

• I’ve swapped in ravioli (fine) and gnocchi (not as good, got weird and dense)
• Chopped up roasted red peppers add a nice smoky vibe—highly recommend, especially from a jar like Cookie & Kate’s roasted peppers recipe
• Add a pinch of crushed red pepper flakes for heat—but I keep it mild because my sister’s not into spicy

Equipment I Use—But Wing It If You Must

I use my Dutch oven (old, battered, and beloved), but any big saucepan will do. Don’t have one? You can halve the recipe and squeeze it into a normal pot. I’ve used a hand blender right in the pot for a silkier soup—just be careful not to blend the pasta! (Yep, I did that once. Oops.)

How I Store It (When There Are Leftovers)

Cool it down a bit, then toss it in a container and stash in the fridge. Lasts about 2-3 days. The tortellini gets softer but still delicious. Honestly, in my house it rarely survives more than a day—leftovers get claimed as breakfast. You can freeze it, but the pasta does go a bit weird; if you’re okay with that, go for it. Serious Eats has a good guide to soup storage.

How We Serve It (And Yes, Garlic Bread…)

I love a slab of buttered sourdough on the side. Or some garlicky croutons tossed in, if I’m feeling wild. Some nights I plop a blob of ricotta in each bowl because, why not? Oh and a glass of wine if it’s been *that* sort of Monday.

Things I’ve Learned the Hard Way

• Trying to rush the simmering just makes the flavors meh—once I tried to shave off 5 minutes. Don’t: it tasted flat. Patience, pal!
• Salt is, weirdly, sometimes the dealbreaker. Taste: what works for one batch isn’t always spot on for the next.
• Save some parm for the end. I forgot once and regretted (seriously not the same without it layered on top!)

FAQ—Because Friends & Family Always Ask

Q: Can I make this ahead?
Totally! I think it even tastes better the next day, though the pasta does drink up the broth a bit. I just add a splash more stock or water when reheating.

Q: What if I’m dairy-free?
Swapping oat cream (my favorite) or coconut milk works. The soup goes a bit sweeter, but still lovely. And skip the parm or try nutritional yeast (here’s a handy guide I use!)

Q: Fresh or frozen tortellini?
Honestly? Both work. I do find the fresh stuff (from the fridge aisle) cooks up plumper and tastier—but I’ve used frozen on a weeknight and my crew never noticed. Just add a minute or two to the cook time if it’s frozen solid.

Q: Can I blend the soup?
Yep! Just do it before you add the tortellini or spinach. I actually prefer it a bit chunky, but you do you.

Alright, that’s probably way more tomato soup chat than you bargained for, mate. But honestly, this one’s worth it—even if you burn the onions, forget the bread, or, um, sit down halfway through cooking (guilty). Enjoy!

★★★★★ 4.30 from 49 ratings

Rich Tomato Tortellini Soup – Creamy, Cheesy & Comforting

yield: 4 servings

prep: 10 mins

cook: 25 mins

total: 35 mins

A warming and luscious tomato soup loaded with cheese tortellini, velvety cream, and a sprinkle of parmesan. Comfort food at its best, this creamy soup is perfect for cozy dinners or a comforting lunch.

🖨️ Print Pin Recipe

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 9 oz cheese tortellini (refrigerated or frozen)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1/4 cup grated parmesan cheese, for serving
• Fresh basil leaves, for garnish (optional)

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
2. 2
   Add minced garlic and cook for 1 additional minute, stirring frequently to avoid burning.
3. 3
   Stir in crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
4. 4
   Add the cheese tortellini and cook according to package directions, usually 4–7 minutes until tender.
5. 5
   Reduce heat to low. Gently stir in the heavy cream and let it heat through for 2–3 minutes. Do not boil.
6. 6
   Ladle soup into bowls and top with grated parmesan and fresh basil leaves, if desired. Serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410cal

Protein: 15 gg

Fat: 19 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 46 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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