Creamy tomato tortellini soup is a cozy dinner that comes together in about 30 minutes with mostly pantry ingredients. Plump cheese tortellini cook right in a garlicky tomato broth, spinach adds color, and a splash of cream and Parmesan make it silky. It tastes like a bowl of pasta and a bowl of tomato soup at the same time.
The ultimate weeknight soup
Refrigerated tortellini, canned tomatoes and boxed broth mean you can make this soup on any busy evening. It is ready faster than takeout and feels much more comforting.
Which tortellini to use
Refrigerated cheese tortellini cook in about 5 minutes and are the most tender. Frozen tortellini work too, with a couple of extra minutes. Spinach, mushroom or sausage-filled tortellini are all delicious variations.
Don't overcook the pasta
Tortellini can split open if they boil too long. Add them at the end and simmer gently until just tender.
Leftovers tip
Tortellini absorb the broth as they sit and become soft. For leftovers, cook the pasta separately and add it to each bowl when serving.
Toast the tomato paste
Cooking tomato paste for two minutes deepens its flavor and removes the raw, tinny taste. It adds richness to the tomato broth.
A pinch of sugar
Canned tomatoes can be acidic. A teaspoon of sugar balances the acidity without making the soup sweet.
Cream and Parmesan
Heavy cream gives the soup a velvety, blush-colored broth. Half-and-half or whole milk work for a lighter version. Add dairy over low heat so it does not curdle.
Add sausage
Brown a pound of Italian sausage at the start and cook the onion in the drippings for a heartier, meaty soup.
Greens and vegetables
Spinach is quick and mild. Kale, zucchini, mushrooms or roasted red peppers also fit well.
Make it in a slow cooker
Cook the broth ingredients on low for 6 hours, then add the tortellini, spinach and cream for the last 20 minutes on high.
Serving ideas
Serve with garlic bread, focaccia or a Caesar salad. For more Italian soups, try our pasta e fagioli or Italian wedding soup.
Kid friendly
Kids love the cheesy pasta pillows. Skip the pepper flakes for a mild soup.
Storage
Store in the fridge for up to 3 days. Freeze the tomato base without the pasta and cream for up to 3 months.
Fresh or canned tomatoes
Good canned crushed tomatoes give a consistent, rich base all year. San Marzano or fire-roasted crushed tomatoes add extra depth. In late summer, ripe fresh tomatoes make a lighter, sweeter version; peel them first by dipping in boiling water for 30 seconds.
A little Italian history
Tortellini come from the Emilia-Romagna region of Italy, where they are traditionally served in clear chicken broth on Christmas Day. This creamy tomato version is a modern American twist that has become a weeknight favorite.
Tomato and pesto
Stir a spoonful of basil pesto into each bowl just before eating. It adds fresh basil, garlic and pine nut flavors that pair beautifully with tomato and cheese.
Garnish
Top with basil, extra Parmesan and black pepper.
Choosing the broth
Vegetable broth keeps the soup vegetarian, while chicken broth gives a slightly richer flavor. Either way, a low-sodium broth lets the tomatoes and cheese shine.
Frequently asked questions
Can I use dried tortellini?
Yes. Dried tortellini need 10 to 12 minutes and slightly more broth.
Can I make it without cream?
Yes. It becomes a lighter tomato broth soup; add extra Parmesan for richness.
Can I use fresh tomatoes?
Yes. Use about 3 pounds of chopped ripe tomatoes and simmer a little longer.
