Cold nights, busy days, or that moment when you want comfort without committing to a full blown cooking marathon. This Creamy Tomato Tortellini Soup slides right into that space like it owns it. Rich tomato flavour, just enough cream to feel indulgent, and pillowy tortellini that makes every spoonful feel intentional.
What makes this one special is how balanced it is. It is cozy but not heavy, creamy but still bright, and hearty enough to stand on its own without needing ten side dishes to feel complete. This tomato soup with tortellini is the kind of recipe you make once, then quietly add to your regular rotation without announcing it to anyone.
- What Makes This Recipe So Good (And Worth Repeating)
- What Goes Into Creamy Tomato Tortellini Soup
- Optional Add Ins And Smart Swaps
- How To Make Creamy Tomato Tortellini Soup
- Pro Tips From Someone Who Has Ruined Soup Before
- Recipe FAQ’s
- Creamy Tomato Tortellini Soup Recipe
What Makes This Recipe So Good (And Worth Repeating)
- Layered tomato flavour, not flat tomato soup energy. Using a combination of tomatoes and tomato paste builds depth instead of relying on cream to do all the work.
- Tortellini cooks directly in the soup. That means the pasta absorbs flavour while also lightly thickening the broth for a more luxurious texture.
- Cream added at the right time. It softens acidity without muting the tomato flavour, keeping the soup rich but still fresh.
- Spinach finishes it properly. Added at the end so it wilts gently and stays vibrant, not swampy.
What Goes Into Creamy Tomato Tortellini Soup
This Creamy Tomato Tortellini Soup is but with simple, wholesome ingredients that transform into a comforting bow of goodness.
- Diced Tomatoes: The base of the soup, giving it that classic tangy tomato flavor that pairs perfectly with cream and pasta.
- Cheese Tortellini: Soft, pillowy pasta that turns this into a filling main dish. Dried or fresh both work: choose your favorite flavor.
- Heavy Cream: Adds richness and a velvety texture, turning a simple broth into a luxurious creamy soup.
- Baby Spinach: Stirred in at the end for a pop of color and freshness, balancing the richness of the tomato and cream.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Optional Add Ins And Smart Swaps
Want to tweak it without breaking the recipe? These work smoothly.
- Cooked Italian Sausage: Adds savoury depth and makes the soup extra filling. Brown it first and stir it in before the tortellini.
- Roasted Red Peppers: Bring a subtle sweetness and smoky edge that plays well with the tomato base.
- Kale Instead Of Spinach: Slightly sturdier and great if you plan to reheat leftovers.
- Half Cream, Half Milk: Lightens the soup while still keeping that creamy texture.
How To Make Creamy Tomato Tortellini Soup
- Sauté the Base: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, then stir in the garlic and sauté for about 1 minute until fragrant.
- Add Tomatoes and Seasoning: Mix in the diced tomatoes, italian herbs, and optional chili flakes. Let the tomatoes cook for about 5 minutes so their juices release and blend with the seasonings.
- Build the Broth: Pour in the chicken stock, passata, and tomato paste. Stir everything together, making sure the flavors are well combined.
- Simmer the Soup : Season with salt and pepper, then partially cover the pot with a lid. Lower the heat and simmer gently for 15 minutes to deepen the flavor.
Pair this Creamy Tomato Tortellini Soup with golden, flaky Sausage Rolls for a hearty and comforting meal. The savory pastry bites balance the creamy richness of the soup, making every spoonful even more satisfying.
For something more traditional, Bloomin’ Onion Garlic Bread is perfect for tearing and dipping into the tomato base. Or, take inspiration from Spain with Tomato Bread (Pan Coca) —a rustic, garlicky bread topped with fresh tomato that enhances the flavors in the soup beautifully. For a healthy and easy-to-make recipe, try my Crispy Chicken Caesar Wrap . Trust me, you are going to LOVE this one.
Pro Tips From Someone Who Has Ruined Soup Before
- Do not overcook the tortellini. Once it goes soft, it keeps softening. Cook just until tender and stop.
- Taste before adding more cream. Some tomatoes are sweeter than others, and you might not need extra richness.
- Add spinach last. Heat alone is enough to wilt it and keep the colour bright.
- If storing leftovers, expect the soup to thicken as the tortellini absorbs liquid. Loosen with a splash of stock when reheating.
Yes, fresh tortellini works wonderfully in this recipe. Just reduce the cooking time by a few minutes since fresh pasta cooks much faster than dried.
Absolutely! Simply swap the chicken stock for vegetable broth and use cheese-filled tortellini. The result is a comforting tomato soup with tortellini that’s completely vegetarian.
You can easily bulk it up by adding cooked chicken, ground turkey, or even Italian sausage. They pair perfectly with the creamy tomato base.
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IngredientsUSMetric1x2x3x
- ▢ 2 tablespoons olive oil
- ▢ 1 onion finely chopped
- ▢ 4 cloves garlic minced
- ▢ 28 ounces diced tomatoes or 6 fresh vine-ripened tomatoes, chopped
- ▢ 2 teaspoons Italian dried herbs or seasoning
- ▢ 1/2-1 teaspoon red chili flakes adjust to suit your taste, optional
- ▢ 4 cups chicken stock
- ▢ 28 oz passata
- ▢ 3 tablespoons tomato paste
- ▢ 1 cup heavy cream or half-and-half
- ▢ 1 pinch salt to taste
- ▢ 1 pinch pepper to taste
- ▢ 2 packet cheese tortellini I use dried not fresh; choose any flavour you like
- ▢ 1/2 cup parmesan cheese shredded
- ▢ 4 cups baby spinach leaves washed and dried
- ▢ 1/4 cup fresh basil roughly torn or chopped
Instructions
- Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and sauté until fragrant (about 1 minute).
- Add tomatoes, Italian herbs (or seasoning) and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste.
- Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes.
- Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the parmesan cheese, spinach and basil; stir until wilted. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Creamy Tomato Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 4 cloves garlic minced
- 28 ounces diced tomatoes or 6 fresh vine-ripened tomatoes, chopped
- 2 teaspoons Italian dried herbs or seasoning
- 1/2-1 teaspoon red chili flakes adjust to suit your taste, optional
- 4 cups chicken stock
- 28 oz passata
- 3 tablespoons tomato paste
- 1 cup heavy cream or half-and-half
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 2 packet cheese tortellini I use dried not fresh; choose any flavour you like
- 1/2 cup parmesan cheese shredded
- 4 cups baby spinach leaves washed and dried
- 1/4 cup fresh basil roughly torn or chopped
Instructions
- Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and sauté until fragrant (about 1 minute).
- Add tomatoes, Italian herbs (or seasoning) and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste.
- Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes.
- Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the parmesan cheese, spinach and basil; stir until wilted. Serve warm.
Notes
Nutrition
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