There’s just something magical about a steaming bowl of tomato tortellini soup on a crisp fall evening. Picture this: the kids are winding down after school, the air smells like pumpkins on porches, and you’ve got a one-pot dinner that’s creamy, cozy, and downright irresistible in just half an hour. Yes, friend, dinner can be that easy.
I’ve been making this soup for years, and let me tell you—my crew of picky eaters never leaves a spoonful behind. Cheese tortellini swimming in a rich tomato broth, with just enough creaminess to feel indulgent but not heavy. It’s weeknight comfort food at its finest.
Table of Contents
Why You’ll Love This Tomato Tortellini Soup
- Quick & easy – 30 minutes from pot to table.
- Kid-approved – cheese tortellini makes it fun for little ones.
- Creamy & hearty – but still light enough for seconds.
- Perfect for fall – warm, cozy, and pairs beautifully with crusty bread.
What Does Tomato Tortellini Soup Taste Like?
Think of your favorite creamy tomato soup—but richer, with tangy sun-dried tomatoes, fresh herbs, and pillowy pasta tucked in like little cheese-filled treasures. It’s savory, slightly sweet, and has that nostalgic tomato flavor that just screams comfort.
Ingredients You’ll Need for Tomato Tortellini Soup
One of the things I love about tomato tortellini soup is how simple yet flavorful the ingredient list is. You don’t need a fancy pantry or hours in the kitchen—just a handful of basics that come together like magic. Let’s break it down:
- Cheese Tortellini (9 ounces, frozen): The heart of this recipe! These little pasta pillows are filled with cheese and turn an ordinary tomato soup into a hearty meal. If you prefer, you can use refrigerated tortellini—just adjust the cooking time.
- Tomato Soup (2 cans, 10.75 ounces each): The base that brings the tangy tomato flavor we all crave. Canned tomato soup keeps this recipe quick and easy, but you could also try my homemade tomato soup recipe if you want to make it from scratch.
- Chicken Broth (2 cups): Adds depth and richness to the soup. If you’re vegetarian, swap with vegetable broth. Homemade broth works beautifully here (and it makes your kitchen smell incredible).
- Milk (2 cups): I used skim milk, but you can use 2% or whole milk for an even creamier result. The milk helps balance the acidity of the tomatoes.
- Half and Half (2 cups): This is where the luxurious creaminess comes from. If you like a lighter soup, use less half and half and more milk. For extra indulgence, heavy cream works too.
- Sun-Dried Tomatoes (½ cup): These add a concentrated tomato flavor that makes the soup taste like it’s been simmering all day. A little tangy, a little sweet, and totally worth it.
- Seasonings:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon salt (taste and adjust if needed)
These seasonings are simple but give the soup that classic Italian-inspired flavor.
- Parmesan Cheese (½ cup, shredded): Melts into the soup for savory richness. Plus, don’t skip sprinkling some on top when serving—because more cheese is always a good idea.
This list keeps things easy for busy weeknights but still delivers all the cozy flavors we want in a fall soup.
How to Make Tomato Tortellini Soup (Step by Step)
Making tomato tortellini soup couldn’t be easier, but I’m walking you through it step by step so it feels like I’m right there in the kitchen with you. Grab your stock pot and let’s do this together:
Step 1: Cook the Tortellini
Start by cooking your cheese tortellini according to the package directions. Usually, this means dropping them into a pot of salted boiling water for 5–7 minutes until they float to the top. That’s when you know they’re perfectly done. Once cooked, drain them using a colander and set aside.
👉 Pro tip: Don’t overcook the pasta! The tortellini will continue to soften once it’s added to the hot soup later.
Step 2: Build the Creamy Tomato Base
While the pasta is cooking, place a large 5-quart stock pot on the stove over medium heat. Add the tomato soup, chicken broth, milk, half and half, sun-dried tomatoes, and seasonings (onion powder, garlic powder, basil, and salt). Stir everything together until well combined.
This is where the magic starts. The creamy base smells incredible as it warms up, and the sun-dried tomatoes give it that rich, homemade taste (even though you’re only spending minutes, not hours, at the stove).
💡 If you love tomato soups in general, you might also enjoy my creamy tomato bisque soup, which has a silky-smooth texture and a similar cozy vibe.
Step 3: Heat Through Gently
Allow the soup base to heat through, stirring occasionally to prevent any milk from sticking to the bottom. You don’t want it to boil—just warm it until everything is creamy and blended.
Step 4: Add the Tortellini
Now that your base is hot and creamy, carefully stir in the cooked tortellini. The pasta will soak up the flavors, making every bite taste like a little tomato-cheese hug.
Step 5: Stir in the Cheese
Add the shredded Parmesan cheese to the pot and stir until melted. This step gives your soup that savory depth and creamy finish that makes it taste like restaurant-quality comfort food.
Step 6: Serve and Enjoy
Ladle the soup into bowls, sprinkle extra Parmesan on top if you’d like (because who says no to more cheese?), and serve it hot with a slice of crusty bread.
That’s it—your tomato tortellini soup is ready in just 30 minutes. It’s a recipe you’ll come back to again and again whenever you need a quick, cozy dinner that pleases the whole family.
Tips and Tricks for Perfect Tomato Tortellini Soup
- Don’t overcook the tortellini – they’ll keep softening in the hot soup.
- Want it thicker? Use heavy cream instead of half and half.
- Shortcut tip: If you’ve only got fresh tortellini, add them directly into the broth to cook.
- Make it vegetarian – swap chicken broth for veggie broth.
- Add greens – toss in a handful of spinach right before serving for color and nutrients.
Storage for Tomato Tortellini Soup
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Best without the tortellini (pasta doesn’t freeze well). Freeze just the soup base, then add fresh pasta when reheating.
FAQs
Can I make tomato tortellini soup ahead of time?
Yes! Just keep the tortellini separate until serving so it doesn’t get mushy.
What can I serve with this soup?
Crusty garlic bread, a fresh side salad, or even a grilled cheese for extra comfort.
Can I lighten it up?
Use more milk and less half and half—or swap for coconut milk for a dairy-free twist.
Conclusion
When life gets busy (and isn’t it always?), a pot of tomato tortellini soup feels like a warm hug for the whole family. It’s quick, creamy, and completely satisfying—just the way cozy food should be. Next chilly night, grab your stock pot and give this recipe a whirl. Trust me, it might just become your new weeknight hero.
And if you love soups like this, don’t miss my other favorites: Creamy Cajun Chicken Soup, Pumpkin Wild Rice Soup, or my hearty Stuffed Pepper Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Tomato Tortellini Soup – Easy 30-Minute Recipe You’ll Crave
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This creamy tomato tortellini soup uses cheese tortellini in chicken broth with sun dried tomatoes and tomato soup—an ideal fall recipe that’s quick, hearty, and comforting.
Ingredients
9 ounces frozen cheese tortellini
2 (10.75 ounces) cans tomato soup
2 cups chicken broth
2 cups milk (skim used)
2 cups half and half
½ cup sun dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon salt
½ cup shredded Parmesan cheese
Instructions
1. Cook tortellini according to package directions.
2. Meanwhile, in a large stock pot, combine the soup, broth, milk, cream, tomatoes, and seasonings.
3. Heat through, stirring frequently.
4. Drain tortellini and carefully add to soup.
5. Stir in cheese.
6. Sprinkle each serving with additional cheese if desired.
Notes
For extra depth of flavor, use homemade chicken broth if available. This soup pairs perfectly with garlic bread or a side salad for a complete meal. Adapted from a Taste of Home recipe.
