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Tomato Tortellini Soup Recipe

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Loaded with tomatoes, three cheese tortellini, fresh spinach and parmesan cheese, this Tomato Tortellini Soup is the perfect comfort food for those chilly days and nights!

There is just something so comforting about a hot bowl of soup at the end of a long, cold day. Especially when that soup is tomato soup.

And while I love tomato soup, I do not like those cans of condensed soup.

With this recipe you can skip the canned condensed tomato soup and cook up this flavorful tomato tortellini soup in no time.

a spoonful of tomato tortellini soup above a white bowl

Easy to make, hearty, comforting, and delicious. Super rich and creamy, tomatoey, and absolutely loaded with cheesy tortellini, this soup is so good, it’s sure to rock your world!

Ready to see how to make it?

HOW DO YOU MAKE HOMEMADE TOMATO SOUP WITH TORTELLINI?

This Homemade Tomato Tortellini Soup is one of those meals that is perfect for busy weeknights. You only need a handful of ingredients to make it. And it can be ready in less than an hour. What’s not to love?

You will find the complete ingredients and detailed instructions in the free printable recipe card at the end of this post.

Disclosure: This blog post contains affiliate links for products or services I think you’ll like. This means if you make a purchase from one of these links, I may make a small commission at no additional cost to you. P.S. I only recommend products that I use and love.

tomato tortellini soup in white bowl

KITCHEN TOOLS YOU MAY NEED

ingredients needed to make soup

INGREDIENTS YOU WILL NEED TO MAKE TOMATO TORTELLININ SOUP

This is a wonderful soup recipe! Not only because it tastes so good, but also because it’s made with pantry staples you most likely already have on hand. To make Tomato Tortellini Soup you will need:

  • Butter
  • Onion– something like white or yellow onion, it has a mild flavor and cooks down well.
  • Garlic Cloves– a few cloves adds major flavor,
  • All-Purpose Flour
  • Italian Seasoning
  • Paprika
  • Salt and Pepper, to taste
  • Tomato Paste
  • Chicken Broth – low sodium. If you’re a vegetarian, simply sub with vegetable broth.
  • Diced Tomatoes, with juice – 1 full can of diced tomatoes.
  • Cheese Tortellini – We want nice cheesy tortellini today, but feel free to use any kind of filling you’d like.
  • Heavy Whipping Cream, 35% – creates a thick, silky-smooth broth
  • Baby Spinach – add it at the end so it doesn’t overcook!
  • Parmesan Cheese
  • Fresh basil – optional but highly recommended
  • Sugar – optional. See below.

Pro Tip: I prefer to add a little bit of sugar to tomato-based soups and sauces in order to take out some of the acidity from the tomatoes. The small amount I add doesn’t make the soup/sauce sweet, but it mellows the tartness perfectly.

bow full of tomato tortellini soup

INSTRUCTIONS TO MAKE HOMEMADE TOMATO TORTELLINI SOUP WITH SPINACH

This tomato tortellini soup can easily and quickly be made after a long day. In fact, from prep to finish, it can be ready to eat in 45 minutes or less. Plus, I love that there is nothing fussy or complicated about it; it’s just a simple, delicious soup.

STEP ONE: MELT BUTTER

In a large soup pot or dutch oven, melt the butter over medium heat.

STEP TWO: SAUTE ONION AND GARLIC

  • Once butter is melted and hot, add the onion and sauté for 4 minutes, until lightly golden.
  • Then add in the garlic and sauté for 1 minute more, stirring to combine.

STEP THREE: MAKE A ROUX

  • Stir in the flour, seasoning and tomato paste to form a roux.
  • Cook together for 1 minute.
  • Then whisk in the chicken broth

STEP FOUR: ADD TOMATOES

  • Add in the diced tomatoes
  • Then increase heat to medium-high until soup comes to a boil.

STEP FIVE: ADD PASTA AND SIMMER

  • Lower heat to medium-low and add tortellini pasta.
  • Simmer for 8-10 minutes until tortellini is tender and just above your preferred level of doneness.

STEP SIX: STIR IN CREAM

  • Stir in the heavy whipping cream and Parmesan cheese, mixing well.
  • Then increase the heat to medium.
  • Cook for two minutes.

STEP SEVEN: ADD SPINACH

  • Stir in the spinach and cook until wilted.

STEP EIGHT: SEASON

  • Adjust the seasoning, as desired.
spoonful of tomato tortellini soup above a pot of soup

And that is it! Now go grab a bowl, fill it with Tomato Tortellini Soup. top it off with plenty of Parmesan cheese and serve with some crusty Italian bread (and perhaps a glass of red wine…).

Such a tasty meal!

HOW LONG WILL TOMATO TORTELLINI SOUP LAST?

Tomato Tortellini soup will last for up to 3 days in the refrigerator, or up to 2 months in the freezer.

To store it, first cool the soup completely before pouring it into airtight containers or freezer bags. Then place it in either the fridge or freezer.

HOW DO I MAKE TOMATO TORTELLINI SOUP VEGETARIAN?

If you want to make this a completely vegetarian soup, all you have to do is swap out the chicken broth for vegetable broth and follow the same instructions.

VARIATIONS ON TOMATO TERTELLININ SOUP

While this Tomato Tortellini Soup tastes delicious as is, there are also all sorts of variations you can try. For example:

  • Try adding about a 1/4 cup of fresh cilantro with the chicken stock and tomatoes. Then squeeze the juice of one lime into the soup to make Fiesta-style soup.
  • Add in 1/4 cup of fresh basil with the chicken stock and tomatoes to make Tomato Basil Tortellini Soup.
soup in a bowl next to a pot of soup

MORE SOUP AND PASTA RECIPES

Looking for more soup and pastas that make wonderful comfort food? Check these out:

SHOW ME WHAT YOU’VE GOT!

Did you make this tasty Tomato Tortellini Soup recipe? If so, I’d love to see how it turned out!

Nothing makes me happier than seeing your take on my recipes. So please be sure to tag me on Instagram @bullocksbuzz or using #bullocksbuzz!

And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating on the printable recipe card below!

Yield: 4 servings

Tomato Tortellini Soup Recipe

bowl full tomato tortellini soup

Loaded with tomatoes, three cheese tortellini, fresh spinach and parmesan cheese, this tomato tortellini soup is perfect for those chilly days and nights when you need a little comfort food in your life!

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 2 Tbsp. Butter
  • 1 Onion, diced
  • 3 Garlic Cloves, minced
  • ¼ cup All-Purpose Flour
  • 3 tsp Italian Seasoning
  • ½ tsp Paprika
  • Salt and Pepper, to taste
  • 3 tbsp Tomato Paste, or more as desired
  • 4-5 cups Chicken Broth, as desired
  • 32oz Diced Tomatoes, with juice
  • 500g Cheese Tortellini, approximately 3 cups
  • ⅓ cup Heavy Whipping Cream, 35%
  • ½ cup Parmesan Cheese, grated (plus more for garnish)
  • 4 cups Baby Spinach

Instructions

    1. In a large soup pot or Dutch oven, melt the butter over medium heat.
    2. Once butter is melted and hot, add the onion and sauté for 4 minutes, until lightly golden.
    3. Add the garlic and stir to combine. Cook for 1 minute.
    4. Stir in the flour, seasoning and tomato paste to form a roux.
    5. Cook together for 1 minute, then stir or whisk in the chicken broth.
    6. Add in the diced tomatoes and increase heat to medium-high until soup comes to a boil.
    7. Lower heat to medium-low and add in the tortellini pasta. Simmer for 8-10 minutes until tortellini is tender and just above your preferred level of doneness.
    8. Stir in the heavy whipping cream and Parmesan cheese and increase heat to medium. Cook for 2 minutes, then stir in spinach and cook until wilted.
    9. Adjust seasoning, as desired.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 624Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 107mgSodium: 5628mgCarbohydrates: 75gFiber: 8gSugar: 22gProtein: 28g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

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