This Creamy Tortellini Soup is the only thing you and the fam will be craving during the cold weather months! Cheesy tortellini pasta bathes in a creamy tomato broth, making it the ultimate comfort food for picky eaters and food connoisseurs alike!
Made with simple ingredients all in one Dutch oven, you won’t even need to worry about extensive cleanup. Oh yeaaah.
When the Minnesota weather gets the better of me, my first instinct is to reach for a warm bowl of soup — like this creamy tortellini soup! The entire family loves it, so it quickly became part of the regular rotation for soup season.
Just prepare the soup base, create the creamy-rich tomato broth, cook your pasta, and add a splash of cream at the end. It’s almost too easy!
What You Need to Make Creamy Tortellini Soup
To make this hearty soup, you’re going to need a combination of tomato paste, tomato sauce, and fresh tomatoes for a rich and robust tomato flavor. Chicken broth is the perfect base for our creamy tomato broth, adding depth of flavor.
We made this soup with cheese-filled tortellini instead of a meat ravioli to keep it vegetarian-friendly, while fresh basil adds the finishing touch.
If you’re feeling extra fancy, sprinkle some freshly grated Parmesan cheese on top and serve with a side of warm crusty bread to complete the meal.
Recipe Substitutions
Tortellini: Cheese or sausage and cheese tortellini can be used in this recipe. You can also use ravioli if you prefer.
Heavy cream: Feel free to cream the soup with cheese such as ricotta, mascarpone, cream cheese, or blended cottage cheese instead of heavy cream.
Chicken broth: Vegetable broth or beef broth can be used in this recipe if desired. You can also use chicken stock instead of chicken broth for a richer flavor. If you prefer a lighter soup, you can use water instead of broth.
FAQs
Can I freeze this soup?
You bet! This creamy tortellini soup can be frozen for up to 3 months. Just make sure to freeze the soup before adding the pasta. When ready to serve, thaw and reheat the soup on the stovetop or in the microwave, then add your cooked pasta and enjoy!
Can I make this soup ahead of time?
Yes. You can prepare the soup base and store it in the fridge for up to 2 days before adding the cooked pasta. Just heat up the base on the stovetop, add your cooked pasta, and it’ll be ready to go.
Can I make this soup in a slow cooker?
For sure! Simply add all of the ingredients except for the pasta and heavy cream to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. When ready to serve, cook your pasta separately and stir it into the soup along with the heavy cream.
How to Store and Reheat Leftover Soup
If you have any leftover soup, store it in an airtight container or mason jar in the fridge for up to 3 days.
You can reheat it on the stovetop or in the microwave. Just make sure to stir occasionally. If the soup has thickened too much, you can add a little bit of water or broth to thin it out.
What to Serve with Creamy Tortellini Soup
Nothing goes better with a warm bowl of soup than some crusty bread! You can serve this creamy tortellini soup with any type of bread, such as our Cheesy Garlic Bread, Easy Cheese Bread, or Parmesan Rosemary Focaccia Bread.
You can also pair it with a fresh garden salad or some roasted vegetables. We really love it with this Beet Goat Cheese Salad, Caprese Salad, or Parmesan Asparagus.
Creamy Tortellini Soup Recipe
Ingredients
- 4 tablespoons olive oil divided
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 tablespoon tomato paste
- 15 oz. tomato sauce
- 15 oz. diced tomatoes
- 1 cup chicken broth
- 20 oz. cheese tortellini
- ½ cup heavy cream
- .5 oz fresh basil
Instructions
- Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion and cook until softened (about 3-4 minutes).
- Add the garlic and Italian seasoning and cook for one minute.
- Add the tomato paste and cook for an additional minute.
- Next, add the diced tomatoes, tomato sauce, broth, and tortellini to the pot. Bring to a boil, reduce the heat and cover. Simmer for 15 minutes.
- While the soup is simmering, heat the remaining two tablespoons of olive oil in a medium-sized pan over medium heat. Fry the basil leaves for 2-4 minutes on each side. Remove from the oil and drain on paper towels.
- After the soup has simmered for 15 minutes, stir in the heavy cream and cook for another 5 minutes.
- Serve with fresh basil leaves.
Tips & Notes
- Cheese or sausage and cheese tortellini can be used in this recipe
- Feel free to cream the soup with cheese such as ricotta, mascarpone, cream cheese, or blended cottage cheese instead of heavy cream.
