There’s something about plump cheese-filled tortellini swimming in a velvety tomato broth that just feels like a hug in a bowl. Tomato Tortellini Soup is one of those dinners that looks fancy but comes together so easily, you’ll wonder why you don’t make it every week.
I started making this back in spring 2019 when I needed dinner to feel comforting but not heavysomething that reset the whole evening without much effort. The trick is letting the tomatoes simmer just long enough to mellow out, then adding the tortellini at the very end so they stay tender and perfectly cheesy. After documenting hundreds of recipes in the test kitchen, I can tell you this one photographs itself and tastes even better than it looks. When I don’t feel like cooking, this saves the whole evening.
Thomas Baker
Tomato Tortellini Soup Easy Cozy Dinner Recipe
This Tomato Tortellini Soup is a perfect easy dinner solution that fits well into any weeknight meal or family dinner plan. It’s a simple soup recipe packed with rich tomato flavors and tender cheese tortellini, making it a quick comfort food everyone will love.
4 cups (32 ounces) low-sodium vegetable or chicken broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
2 bay leaves
1 (14-ounce) package fresh or frozen cheese tortellini
1/2 cup fresh basil leaves, thinly sliced, plus more for garnish
Grated or shredded Parmesan cheese, for garnish (optional)
Method
Begin by melting the butter in a large pot over medium heat.
Add the diced onion, minced garlic, kosher salt, and black pepper, then cook them gently for around 6 minutes, stirring now and then until the onion softens.
Pour in the balsamic vinegar and mix it into the sautéed vegetables.
Stir in crushed tomatoes, broth, heavy cream, and bay leaves, then bring everything to a rolling boil.
Lower the heat to maintain a gentle simmer and cook uncovered for 5 minutes to let the flavors meld.
Add the tortellini to the pot and simmer until the pasta is tender, usually between 5 to 6 minutes; if using fresh tortellini, start checking doneness at 3 minutes.
Once cooked, remove the pot from heat and take out the bay leaves.
Fold in the thinly sliced fresh basil to infuse more aroma.
Serve in bowls and sprinkle with Parmesan cheese and additional basil leaves if you like.
Notes
Store any leftovers in a sealed container in the fridge for up to 3 days. Warm it gently on the stovetop or microwave before serving.
Why You’ll Love This Recipe
This is one of those reliable weeknight wins that gets you back into a rhythmno long ingredient list, no complicated steps, just a pot of something warm and satisfying that comes together in under 30 minutes. Here’s what makes it special:
Quick and forgiving: Fresh or frozen tortellini both work beautifully, and you don’t need to babysit the pot.
Rich but not heavy: The cream adds just enough body without weighing you downperfect for spring evenings when you want comfort without the heaviness.
One-pot wonder: Everything cooks in your Dutch oven, which means minimal cleanup when you’re too tired to deal with a sink full of dishes.
Family-approved: Even picky eaters love cheese-filled pasta in tomato broth, and it photographs itself if you’re into that sort of thing.
Key Ingredients That Make It Work
You probably have most of these in your pantry already. The beauty of this soup is how everyday ingredients come together to create something that tastes way more impressive than the effort required.
Crushed tomatoes give you that rich, smooth base without any chopping. Balsamic vinegar is the secret weapon herejust one tablespoon brightens everything and adds a subtle sweetness that balances the acidity. Heavy cream turns this into a velvety, cozy bowl, and fresh basil at the end makes it taste like you fussed way more than you did.
The cheese tortellini are the star, whether you grab fresh from the refrigerated section or keep a bag of frozen ones on hand for emergencies. Both work perfectlyjust adjust your simmer time slightly.
How to Make Tomato Tortellini Soup
Start by melting the butter in your Dutch oven over medium heat. Add the diced onion, minced garlic, salt, and pepper, and let them cook until soft and fragrantabout 6 minutes. Stir in the balsamic vinegar, then pour in the crushed tomatoes, broth, cream, and toss in the bay leaves. Bring everything to a boil, then reduce to a gentle simmer for 5 minutes to let the flavors marry.
Add the tortellini and simmer until they’re cooked through5 to 6 minutes for frozen, but start checking at 3 minutes if you’re using fresh. Remove the bay leaves, stir in the sliced basil, and you’re done. Ladle into bowls and top with Parmesan and extra basil if you’re feeling fancy.
Step
What to Do
Time
1
Sauté onion and garlic in butter until tender
6 minutes
2
Add vinegar, tomatoes, broth, cream, bay leaves; simmer
5 minutes
3
Add tortellini and simmer until cooked
5-6 minutes
4
Remove bay leaves, stir in basil, serve
1 minute
Simple Swaps and Tweaks
This recipe is incredibly flexible, so don’t stress if you need to make a few changes based on what’s in your fridge.
Original Ingredient
Easy Swap
Heavy cream
Half-and-half or whole milk (soup will be lighter)
Fresh basil
1 teaspoon dried basil (add with tomatoes instead)
Cheese tortellini
Spinach tortellini or any filled pasta
Vegetable broth
Chicken broth for deeper flavor
Balsamic vinegar
Red wine vinegar (use slightly less)
Pro tip: If you want a thicker soup, mash some of the cooked tortellini against the side of the pot with your spoon before serving. It releases starch and thickens everything naturally.
How to Serve and Store
Serve this with crusty bread for dipping, a simple side salad, or honestly just a big spoon and a cozy spot on the couch. The Parmesan on top isn’t optional in my bookit adds a salty, nutty finish that pulls everything together.
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over medium heat or pop it in the microwave. The tortellini will soak up some of the broth as it sits, so you might want to add a splash of extra broth or water when reheating to loosen it back up.
Note: If you know you’ll have leftovers, consider cooking the tortellini separately and adding them to individual bowls as you serve. This keeps them from getting too soft if you’re meal-prepping for the week.
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FAQs (Tomato Tortellini Soup)
Can I use frozen tortellini in this recipe?
Yes, frozen tortellini works perfectly and actually holds its shape better during cooking. Add it directly to the simmering soup without thawing first. Cook for 2-3 minutes longer than the package directions since it starts frozen.
How long does this soup keep in the refrigerator?
This dish stays fresh for 3-4 days in the fridge when stored in an airtight container. The tortellini may absorb some broth over time, so add a splash of broth or water when reheating. Heat gently on the stovetop for best results.
What type of canned tomatoes work best?
Fire-roasted diced tomatoes give the richest flavor, but regular diced tomatoes work fine too. San Marzano tomatoes create an especially smooth, sweet base. Avoid tomato sauce as it makes the soup too thick and pasty.
Can I make this recipe dairy-free?
Absolutely! Skip any cream or milk and use dairy-free tortellini filled with vegetables or dairy-free cheese. The soup is naturally rich from the tomatoes and herbs. Add nutritional yeast for extra savory depth if desired.
Should I cook the tortellini separately or in the soup?
Cook it directly in the soup for maximum flavor absorption. Add the tortellini during the last 8-10 minutes of cooking time. This prevents overcooking while allowing the pasta to soak up the delicious tomato broth flavors.
This Tomato Tortellini Soup delivers that velvety, tomatoey comfort you crave on a busy evening. The tortellini stay tender, the broth tastes rich without being heavy, and honestly, it’s the kind of meal that photographs itselfwhich is always a bonus when you want dinner to look as good as it tastes.
If you want a little extra richness, swirl in an additional splash of cream right before serving. A sprinkle of red pepper flakes adds a gentle kick that wakes up the whole bowl. Leftovers are easyjust reheat gently and add a bit of broth to loosen things up since the pasta soaks up liquid as it sits. One trick I picked up in the test kitchen: if you’re meal prepping, cook the tortellini separately and drop them into bowls as you serve to keep them from getting mushy.
I’d love to see your versiontag me if you make this or tell me what you served it with. Did your family have a soup like this growing up, or is this a new addition to your weekly rotation? Save it for a night when you need something warm and reliable, or share it with a friend who could use an easy win in the kitchen. Here’s to dinners that help you get back into a rhythm.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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