Tomato soup is already a classic, but when you add cheese-filled tortellini, rich Parmesan, and a touch of heavy cream, it transforms into something truly special. This creamy tomato tortellini soup is the perfect balance of hearty and comforting, ideal for chilly nights, busy weeknights, or any time you’re craving a warm bowl of goodness. Packed with vegetables, fire-roasted tomatoes, and the cheesy goodness of tortellini, this soup is not only delicious but also incredibly satisfying.

Why You’ll Love This Soup

Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
Rich and Creamy: The combination of Parmesan and heavy cream makes it ultra-luxurious.
Hearty and Filling: Cheese tortellini adds substance, making it a full meal.
Customizable: Add proteins like shredded chicken or swap tortellini for another pasta variety.

Ingredients Breakdown

Each ingredient in this creamy tomato tortellini soup plays an important role in building layers of flavor. Let’s go over the ingredients and why they’re essential:

Olive Oil (2 tablespoons): Adds a rich base for sautéing vegetables.
Onion (1 small, finely chopped): Provides sweetness and depth of flavor.
Carrots (2 medium, peeled and diced): Bring a natural sweetness and subtle crunch.
Celery Stalks (2, diced): Enhance the soup with a slightly peppery taste.
Garlic (4 cloves, minced): Gives an aromatic punch.
All-Purpose Flour (2 tablespoons): Helps thicken the soup for a silky consistency.
Chicken Broth (4 cups): Forms the base of the soup, adding savory depth.
Fire-Roasted Diced Tomatoes (2 cans, 14.5 oz each): Provide a smoky, rich tomato flavor.
Tomato Paste (1 tablespoon): Intensifies the tomato essence and thickens the soup.
Granulated Sugar (1 tablespoon): Balances out the acidity of tomatoes.
Dried Basil (1 teaspoon) & Dried Oregano (½ teaspoon): Classic Italian seasonings enhance the flavor.
Salt & Black Pepper (to taste): Essential for seasoning.
Heavy Cream (½ cup): Adds richness and a creamy texture.
Parmesan Cheese (1 cup, freshly grated): Provides umami depth.
Cheese Tortellini (1 package, 9 oz, refrigerated): The star ingredient, adding heartiness.
Fresh Basil Leaves (chopped, for garnish): Brings a fresh, herbaceous contrast.

Step-by-Step Directions

1. Sauté the Vegetables

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery, cooking for 5-7 minutes until tender.
Stir in garlic and cook for 1 minute until fragrant.

2. Build the Soup Base

Sprinkle in flour and stir well, cooking for 1-2 minutes.
Gradually whisk in chicken broth, ensuring no lumps remain.

3. Add Tomatoes & Seasonings

Stir in fire-roasted diced tomatoes, tomato paste, sugar, basil, oregano, salt, and pepper.
Bring to a gentle boil, then reduce to low heat and let it simmer for 15-20 minutes.

4. Blend the Soup

Use an immersion blender to puree the soup until smooth.
Alternatively, carefully transfer to a blender in batches and blend before returning it to the pot.

5. Incorporate Cream & Cheese

Stir in heavy cream and grated Parmesan until fully combined.

6. Cook the Tortellini

Add cheese tortellini and cook according to package instructions (5-7 minutes).

7. Garnish & Serve

Ladle the soup into bowls, garnish with fresh basil, and serve warm.

Tips for the Best Tomato Tortellini Soup

Use Fresh Ingredients: Fresh basil and quality Parmesan elevate the taste.
Blend for Smoothness: For a creamier consistency, ensure the soup is fully blended.
Adjust the Creaminess: Add more or less heavy cream depending on your preference.
Make it Heartier: Add shredded chicken or Italian sausage for extra protein.

Frequently Asked Questions (FAQs)

1. Can I Use Frozen Tortellini?

Yes! Just add a few extra minutes to the cooking time.

2. Can I Make This Soup Vegetarian?

Absolutely! Swap chicken broth for vegetable broth and ensure your tortellini is meat-free.

3. How Do I Store Leftovers?

Store in an airtight container in the fridge for 3-4 days.

4. Can I Freeze This Soup?

Yes, but without the tortellini—add fresh tortellini when reheating.

5. What Can I Serve With This Soup?

Pair it with garlic bread, a green salad, or a grilled cheese sandwich.

Conclusion

This creamy tomato tortellini soup is the perfect blend of rich, velvety tomato flavor, cheesy tortellini, and aromatic seasonings. It’s a quick and easy meal that brings comfort and indulgence to your table. Whether you’re cooking for family or looking for a cozy dinner option, this recipe will quickly become a household favorite. Try it today, and enjoy a bowl of pure comfort!

Creamy Tomato Tortellini Soup – A Comforting & Flavorful Delight

Author: Mary

Print Recipe

Ingredients

Scale

2 tablespoons olive oil
1 small onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups chicken broth
2 (14.5-ounce) cans fire-roasted diced tomatoes
1 tablespoon tomato paste
1 tablespoon granulated sugar
1 teaspoon dried basil
½ teaspoon dried oregano
Salt and freshly ground black pepper, to taste
½ cup heavy cream
1 cup freshly grated Parmesan cheese
1 (9-ounce) package refrigerated cheese tortellini
Fresh basil leaves, chopped, for garnish

Instructions

Sauté Vegetables:
- In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until vegetables are tender, about 5-7 minutes.
- Add minced garlic and cook for an additional 1 minute until fragrant.
Create the Base:
- Sprinkle flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in chicken broth, ensuring no lumps remain.
Add Tomatoes and Seasonings:
- Stir in fire-roasted diced tomatoes (with their juices), tomato paste, sugar, dried basil, and dried oregano. Season with salt and pepper to taste.
Simmer and Blend:
- Bring the soup to a gentle boil, then reduce heat to low and let it simmer for 15-20 minutes to allow flavors to meld.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
Incorporate Cream and Cheese:
- Stir in heavy cream and grated Parmesan cheese until well combined and the cheese has melted.
Cook Tortellini:
- Add cheese tortellini to the soup and cook according to the package instructions, usually about 5-7 minutes, until tender and cooked through.
Serve:
- Ladle the soup into bowls and garnish with chopped fresh basil leaves. Serve warm.