Creamy Tomato Tortellini Soup
There’s something incredibly comforting about a warm bowl of Creamy Tomato Tortellini Soup. With its rich tomato base, cheesy tortellini, and velvety finish, this soup is a one-pot wonder that brings warmth and flavor in every spoonful. Whether you’re feeding the family or just need a cozy night in, this hearty soup has you covered.
We first whipped this up on a rainy evening when we craved something hearty, but not too heavy. It quickly became a go-to for chilly nights or anytime we want something nourishing and easy. We love that it’s packed with veggies, full of flavor, and comes together in about 30 minutes.
If you’re loving this recipe, check out some of our other favorites like our Spicy Lasagna Soup, Sausage Potato and Kale Soup, or Creamy Chicken and Potato Soup. Each one is comfort food at its best!
Table of contents
Why You’ll Love This Recipe
- Quick and Easy: Comes together in about 30 minutes from start to finish.
- One Pot Meal: Fewer dishes and all the flavors meld perfectly.
- Comforting and Creamy: The heavy cream and parmesan give it a luxurious texture.
- Family Friendly: Even picky eaters love the cheesy tortellini and smooth broth.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This soup starts with a base of sautéed onions, carrots, and celery, classic for building flavor. We add in garlic, herbs, and a mix of diced tomatoes and tomato paste for depth. The broth gives it body, and the cheese tortellini brings the comfort. We finish it off with fresh spinach, grated parmesan, and a splash of heavy cream for that creamy touch.
Variations
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Use a different pasta: Swap tortellini for mini ravioli or gnocchi.
- Add protein: Stir in cooked chicken or Italian sausage.
- Go dairy-free: Use a plant-based cream and skip the cheese or use vegan cheese.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Sauté onion, carrots, celery, and thyme in olive oil.
- Add garlic, tomatoes, tomato paste, herbs, salt, and pepper.Whisk cornstarch into the broth and add to the pot.
- Simmer for 15-20 minutes. Stir in tortellini and spinach; cook until tender and wilted.
- Remove thyme stems and stir in cream and parmesan just before serving.
Expert Tips
- Dice your veggies small so they cook quickly and evenly.
- Don’t skip the thyme, it adds a wonderful fresh flavor.
- Whisk the cornstarch thoroughly into the broth to avoid clumps.
- Add the cream and cheese at the end to prevent curdling.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! It reheats beautifully. Just wait to add the tortellini until you’re ready to serve so it doesn’t get too soft.
Absolutely. Just add a few extra minutes of cook time.
It’s best fresh, but you can freeze it before adding the tortellini and cream for best texture.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Creamy Tortellini Soup
Equipment
- Large stock pot
- wooden spoon or spatula
- sharp knife and cutting board
- Whisk
- ladle
Ingredients
- 2 Tablespoons olive oil
- 1 medium yellow onion
- 2 carrots
- 2 stalks celery
- 5-6 sprigs fresh thyme
- 3 garlic cloves
- 1 Tablespoon italian seasoning
- 2 teaspoons dried parsley
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 28 ounces diced tomatoes in their juices
- 6 ounces tomato paste
- 1 tablespoon cornstarch
- 6 cup vegetable or chicken broth
- 1 pound cheese tortellini–fresh or frozen
- ¾ cup grated parmesan cheese
- 4 cups fresh spinach
- 1 cup heavy cream
Instructions
- Drizzle the olive oil into the bottom of a large stock pot and bring to medium heat.
- Dice the onion, carrots and celery into small pieces and saute them in the oil for 5-6 minutes, until they start to become tender. Add the thyme with the vegetables so the leaves fall off during the saute process.
- Add in the garlic and saute for about 1 minute before adding the tomatoes, tomato paste, italian seasoning, parsley, salt and pepper. Whisk the cornstarch into the broth before adding that as well.
- Stir the soup well and let simmer for 15-20 minutes for the flavors to combine.
- Add in the tortellini and spinach and cook to heat the pasta and let the spinach wilt.
- Remove the stems from the thyme sprigs and discard.
- Stir in the cheese and heavy cream just before serving.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
