Tomato Tortellini Soup – this easy tortellini soup is ready quickly and great for a cold night. Use packaged fresh tortellini to make it fast and delicious!
When the weather is cold, the only thing I want is a big bowl of soup and warm fresh bread. Creamy Chicken Wild Rice soup might be my all time favorite soup. And when you have bread to dip it in? Even better. Olive Garden Breadsticks are a must with soup.
My son is a huge creamy tomato soup fan, so I knew this would go over really well at our house. And you can even add meat if you want or use a meat filled tortellini.
We all know that I am all about quick and easy when it comes to dinner. No one has time for a soup that simmers for hours, especially on a busy weeknight. And this tomato tortellini soup comes together in just minutes!
What’s In Tomato Tortellini Soup
- Olive Oil
- Tomato Paste
- Crushed Tomatoes
- Heavy Cream
- Chicken Broth
- Salt & Pepper
- Parmesan Cheese
The key to make this soup so fast and flavorful? Pesto! I use store bought pesto to bring in all the herbs and flavors that you want, without having to have fresh herbs on hand or measure out dried herbs. Such a great shortcut that adds so much flavor.
How To Make Creamy Tortellini Soup
- Start by melting the butter and olive oil together over medium heat. Add on the onions and sauté for a few minutes until they are soft and translucent. Add the garlic and cook for 1 more minute, until you can start to smell it.
- Stir in the tomato paste for about a minute, until it really coats the onion mixture.
- Pour in the tomatoes, chicken broth, milk, heavy cream, and pesto. Stir until everything is well blended. Bring to a simmer and cook for about 15 minutes.
- Add the uncooked tortellini to the soup and cook for about 10 minutes (whatever the package directions say) or until they are tender and cooked through.
- Taste the soup and season with salt and pepper as desired.
- Serve soup topped with Parmesan cheese.
You can easily mix up the soup to make it more filling, or stretch even further if you want to.
- Add browned Italian sausage to the soup for a little more protein.
- Want more veggies? Stir in 2 cups of spinach during the last 5 minutes of cooking. It will wilt down and add more nutrients to the soup.
- Use different pasta. I used cheese tortellini, but there are a ton of different flavored ones out there these days. Pick one you like and go for it.
- You can use condensed tomato soup if you want to make this soup even easier. Omit the crushed tomatoes and tomato paste and use the large, family sized can of tomato soup in its place.
More Comforting Soup Recipes
- Creamy Chicken Tortellini Soup
- Wonton Soup
- Crock Pot Chili
- Hot & Sour Soup
- Cabbage Roll Soup
- Minestrone Soup
- Carrot Ginger Soup
- Chicken Gnocchi Soup
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, mined
- 3 Tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1/4 cup pesto
- 1 1/2 cups skim milk
- 2 cups chicken stock
- 1/2 cup heavy cream
- 14 oz package fresh tortellini
- Salt and pepper to taste
- Parmesan Cheese for garnish
- In a large lot heat olive oil and butter over medium heat. Add onion and cook for 3-4 minutes until onions are soft.
- Add garlic and sauté for about 1 minute until you can start to smell it.
- Mix in tomato paste with the onions and cook for 1 minute until it forms a paste with the onions.
- Pour in crushed tomatoes, pesto, milk, chicken stock, and heavy cream. Bring to a simmer and cook for about 10 minutes.
- Add tortellini, and cook until they are soft and tender (about the time on the package directions)
- Serve topped with Parmesan Cheese
Amount Per Serving Calories 434Total Fat 23gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 11gCholesterol 62mgSodium 589mgCarbohydrates 43gFiber 2gSugar 8gProtein 16g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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