Creamy Tomato Tortellini Soup
Some nights call for a bowl of comfort that comes together without much effort, and this creamy tomato tortellini soup is exactly that. It’s rich, cozy, and loaded with cheesy tortellini that make every bite extra satisfying. My kids love dunking breadsticks into it, and I love that it’s ready in less than 30 minutes with pantry staples.
The creamy base has just enough richness without being heavy, and fresh basil adds the perfect finishing touch. It’s a one-pot dinner you’ll find yourself making over and over again whenever you need something easy but still crave-worthy.
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why you’ll love this recipe:
- Quick and easy—ready in under 30 minutes.
- Family-friendly and picky-eater approved.
- Creamy, cozy, and perfect for dipping.
- Uses mostly pantry staples with a fresh finish from basil.
Recipe Tips
Don’t overcook the tortellini ? Add them towards the end of cooking so they stay plump and tender instead of mushy.
Make it creamier ? Use half-and-half instead of milk, or stir in a splash of heavy cream at the end.
Prefer a smoother soup? ? Blend the tomato base before adding the tortellini for a silky texture.
Too tangy? ? Add a pinch of sugar or an extra splash of cream to balance the acidity of the tomatoes.
Ingredient Swaps:
- No fresh basil ? Use 1 teaspoon dried basil instead. Add it in with the oregano so it has time to infuse flavor.
- Want it extra creamy ? Swap the milk for half-and-half, or stir in a splash of heavy cream before serving.
- Dairy-free option ? Use unsweetened almond or oat milk in place of dairy, and swap parmesan for nutritional yeast or a dairy-free parmesan.
- Need more protein ? Stir in cooked shredded chicken, Italian sausage, or even white beans to bulk up the soup without losing flavor.
- Different pasta ? Mini ravioli, gnocchi, or even small shells work well if you don’t have tortellini on hand.
- Lower sodium ? Choose low-sodium broth and add salt to taste at the end.
- More veggies ? Add chopped spinach, kale, or zucchini during the last 5 minutes of cooking for an extra nutrient boost.
Kid Friendly Option: Stir in shredded mozzarella to make it extra cheesy and mild. Serve with breadsticks or grilled cheese dippers for a fun twist. Swap cheese tortellini for mini ravioli or small pasta if your kids prefer.
Meal Prep Tips: Make the soup base (everything up through the milk step), then store it separately from the tortellini. When ready to eat, heat the base and cook the tortellini fresh so they don’t get too soft.
Storage Tips: Store leftovers in the fridge for 3-4 days. Freezing is not recommended, as the tortellini doesn’t hold up well after thawing. You can freeze just the base and add fresh tortellini when reheating.
Troubleshooting:
- Soup too thin? ? Let it simmer uncovered for a few extra minutes so it reduces and thickens naturally. You can also stir in an extra spoonful of parmesan or a splash of cream to add body.
- Soup too thick? ? Stir in a bit more broth or milk until you reach the consistency you like.
- Tortellini falling apart? ? This usually means they were cooked too long or reheated too many times. Always add tortellini last and cook just until tender. For meal prep, cook them fresh when reheating the base.
- Soup tastes too acidic? ? Add ½–1 teaspoon of sugar or a splash of cream to balance out the tomatoes.
- Soup lacking flavor? ? Don’t be afraid to taste and adjust. A pinch more salt, pepper, or dried Italian herbs can really brighten things up at the end.
- Milk curdling in the soup? ? Make sure the heat is low when you stir in milk or half-and-half. Boiling it too hard can cause separation.
Frequently Asked Questions
Can I use frozen tortellini instead of fresh?
Yes! Frozen tortellini works great, but you may need to add 1–2 extra minutes of cooking time. Add them straight from frozen—no need to thaw first.
Can I make this dairy-free?
Absolutely. Swap the milk or half-and-half for unsweetened almond or oat milk and use a dairy-free parmesan alternative. Coconut milk works too, but it will slightly change the flavor.
Can I use meat-filled tortellini?
Yes, you can use any tortellini variety—cheese, spinach, or even sausage-stuffed—for a heartier version.
What can I serve with this soup?
Crusty bread, garlic bread, or breadsticks are perfect for dipping. A simple side salad also balances out the richness.
Can I freeze this soup?
Not with the tortellini—it tends to fall apart after thawing. If you want to freeze it, make just the tomato base, then add fresh tortellini when reheating.
How do I reheat leftovers without the tortellini getting mushy?
Warm the soup gently on the stovetop over medium-low heat. If the tortellini are already cooked, reheat just until warmed through to avoid overcooking.
Can I add protein to make it more filling?
Definitely! Cooked shredded chicken, Italian sausage, or white beans make it heartier without changing the flavor too much.
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Creamy Tomato Tortellini Soup
Ingredients
- 1 tbsp olive oil or butter
- 1 onion diced
- 3 cloves garlic minced
- 28 oz crushed tomatoes
- 4 cups chicken bone broth
- 1 tsp oregano
- ½ tsp salt
- ¼ tsp pepper
- 1 cup milk or half and half
- 9 oz cheese tortellini
- ½ cup grated parmesan
- ¼ cup fresh basil chopped
Instructions
- Sauté onion and garlic in oil until softened.
- Add tomatoes, broth, oregano, salt, and pepper. Simmer 10 minutes.
- Stir in milk, then add tortellini. Cook 6–8 minutes until tender.
- Stir in parmesan and basil before serving.
