Tomato Tortellini Soup

This easy to make tomato tortellini soup gets rich, Italian flavor from fresh parmesan, prepared basil pesto, and cheesy tortellini.
tomato tortellini soup






This rich, Italian style Tomato tortellini soup is one of our faves. It is super easy to make, and far more yummy and satisfying than anything from a can:-)

If you want an even heartier version, try this Italian Sausage Tortellini soup which is totally a meal in itself. This lighter version is meatless and quicker to make, but is still a rich, satisfying light entree or meal.

To get the desired smoothness that you’ll want in tomato soup, you’ll need to process the soup (before adding the tortellini). You can use a blender or Vitamix, but the easiest way is with an immersion blender.  I use the KitchenAid 3-Speed Hand Blender recommended by Cook’s Illustrated and love it.

Note: Cook’s Illustrated kitchens weighed in on supermarket frozen cheese filled tortellini in their taste tests. Barilla cheese filled tortellini was named the winner, while Rosetto and Buitoni were two of the recommended brands.

This soup pairs especially well with crusty bread. Great garnishes are croutons, shaved fresh parmesan or romano cheese, or baked parmesan crisps.

The soup keeps well for several days in the fridge and can be reheated on the stovetop or in the microwave.

I’d love to hear from you if you try this. Let us hear how you like it and if you made any tweaks that we might want to try ourselves. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Italian sausage & tortellini soup

Tomato Tortellini Soup

Yield: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

This soup is easy, fresh, and delicious, and it takes just minutes to prepare.


  • 1 package (9-12 oz) refrigerated tortellini (I prefer cheese filled)
  • 1 (28 oz) can petite diced tomatoes
  • 1 small (12 oz) can chicken bone broth
  • 1/2 cup diced onion--fresh or frozen
  • 1/4 cup fresh parmesan cheese
  • 1 TB EVOO
  • 1 TB unsalted butter
  • 1 tsp sugar
  • 1 TB pesto (I love Raos)
  • 2 cloves garlic, minced
  • handful of baby spinach
  • fresh basil--2-3 TB
  • pinch of red pepper flakes
  • salt & pepper to taste
  • parmesan & croutons for garnish (optional)


  1. In Dutch oven, heat butter and EVOO. Saute onion until translucent. Add garlic the last minute of saute. Season with salt & pepper.
  2. Add tomatoes, broth, pesto, sugar, parmesan, red pepper flakes, and spinach.
  3. Simmer for 20 minutes.
  4. Use immersion blender to puree soup until smooth.
  5. Add tortellini; let sit in hot soup 3-5 minutes until tender.
  6. Serve in bowls, topped with parmesan and croutons if desired.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 111Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 12mgSodium 271mgCarbohydrates 10gFiber 1gSugar 2gProtein 5g

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  1. I made this ahead yesterday afternoon and we ate it last night for dinner and again for lunch today. It was so good!! I’ll definitely be making this again.

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