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!!!

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 oz) cheese filled tortellini (I used whole wheat)
  • 1 (28 oz) can diced tomato (I used petite diced)
  • 1 small (12 oz) can chicken 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 used Kirkland from Costco)
  • 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 chopped onion until translucent.
  2. Add garlic at the end of sauté. Season with salt & pepper.
  3. Add tomatoes, broth, pesto, sugar, parmesan, red pepper flakes, and spinach.
  4. Simmer for 20 minutes.
  5. Use immersion blender to puree soup until smooth.(Blender or Vitamix may also be used).
  6. Once smooth, add tortellini. Let sit until done (2-3 minutes).
  7. Serve in bowls, topped with parmesan and croutons if desired.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 841Total Fat 53gSaturated Fat 24gCholesterol 146mgSodium 3116mgCarbohydrates 63gSugar 10gProtein 30g

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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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