Creamy Tomato Tortellini Soup

The rain was coming down sideways when my roommate stumbled through the door with grocery bags leaking tomato water everywhere. She'd bought way too many cans of crushed tomatoes on sale, and we had to figure out what to do with all of them before they went bad. That's when I threw together this soup for the first time, just sort of winging it with whatever was in the pantry. Now it's the thing I make when I need dinner to feel like a warm blanket.

Last winter my sister came over after a terrible day at work and I made this without even asking what she wanted. She sat at the counter watching the steam rise off the pot and didn't say a word until the bowl was empty. Then she asked if there was more and told me this was exactly what she needed without knowing she needed it. Some recipes are just like that.

Ingredients

• 2 tablespoons olive oil: This creates the foundation for sautéing your aromatics
• 1 medium yellow onion: Finely chopped so it melts into the soup base
• 3 cloves garlic: Minced fresh because it makes all the difference in flavor depth
• 1 (28-ounce) can crushed tomatoes: The heart of your soup with all that summer sweetness
• 4 cups vegetable broth: Use a good quality one you'd happily drink on its own
• 2 tablespoons tomato paste: This concentrates the tomato flavor beautifully
• 1 teaspoon dried basil: Brings that classic Italian herb profile
• 1 teaspoon dried oregano: Earthy and essential for that comfort food taste
• 1/2 teaspoon red pepper flakes: Optional but adds such a lovely subtle warmth
• Salt and pepper: Taste as you go and adjust until it sings
• 1/2 cup heavy cream: Makes it velvety without becoming heavy
• 1/2 cup grated Parmesan: Stirred in at the end for that salty umami finish
• 10 ounces refrigerated cheese tortellini: Fresh is better than frozen here for texture
• 2 tablespoons fresh basil: Chopped right before serving to pop against the rich soup

Instructions

Build your flavor base:

Heat olive oil in a large pot over medium heat and cook the onion for 3 to 4 minutes until it's translucent and fragrant

Wake up the garlic:

Stir in the minced garlic and let it cook for just 1 minute until you can smell it throughout the kitchen

Create the soup foundation:

Pour in the crushed tomatoes, vegetable broth, and tomato paste then stir until everything is well combined

Add the herbs and seasonings:

Sprinkle in dried basil, oregano, red pepper flakes if using, and salt and pepper to taste

Let the flavors meld:

Bring everything to a gentle simmer then let it cook uncovered for 10 minutes so the tomatoes really shine

Cook the tortellini:

Stir in the tortellini and cook for 5 to 7 minutes until they're tender and floating at the top

Make it creamy:

Lower the heat then stir in the heavy cream and Parmesan until the soup turns silky and smooth

Taste and adjust:

Give it a final taste test and add more salt or pepper if needed

Serve it up:

Ladle into bowls and top with fresh basil and extra Parmesan while it's still steaming hot

Save

My neighbor texted me at 9pm one Tuesday saying she'd had the worst day and I brought over a container of this soup. She texted back an hour later saying her husband was asking when I was going to teach her how to make it. Now we trade soup for her homemade bread and it's become this lovely little ritual.

Making It Your Own

I've learned that this soup is incredibly forgiving and welcomes all sorts of substitutions. Sometimes I'll add a handful of baby spinach during the last two minutes of cooking just to sneak in some greens. Other times I'll use Italian sausage instead of keeping it vegetarian. The base is so solid that you can really play with it.

The Bread Situation

You really need something crusty to dunk in this soup. I've served it with everything from a baguette I grabbed at the store to homemade focaccia when I'm feeling ambitious. The tortellini has those cheesy pockets inside and when you scoop up a piece of bread that's soaked up the tomato cream broth it's just perfect. Don't skip the bread even if you think you don't need it.

Leftovers Actually Get Better

This is one of those rare soups that tastes even better the next day after all the flavors have had time to really get to know each other. The tortellini will soak up more liquid so you might need to thin it out a bit when reheating.

• Store in the refrigerator for up to 4 days in an airtight container
• The soup freezes well for up to 3 months if you want to meal prep it
• Reheat gently on the stove adding broth as needed to reach your desired consistency

Save

There's something about a one pot meal that feels like less pressure even when you're feeding people you really want to impress. This soup has never let me down.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, prepare the base up to 2 days in advance and store refrigerated. Add the tortellini and cream when reheating to prevent the pasta from becoming mushy and the dairy from separating.

→ What pasta substitutes work well?

Small pasta shapes like ditalini, mini shells, or orzo work beautifully. For gluten-free options, use rice-based small pasta or gluten-free tortellini. Adjust cooking time according to package instructions.

→ How can I make this vegan?

Replace heavy cream with full-fat coconut cream or cashew cream. Use vegan Parmesan or nutritional yeast, and choose dairy-free tortellini. The flavor remains rich and satisfying.

→ Can I freeze this soup?

Freeze the tomato-based soup without tortellini and cream for up to 3 months. When ready to serve, thaw, reheat, and add fresh tortellini and dairy. Previously frozen pasta tends to become mushy.

→ How can I add more protein?

Stir in white beans like cannellini, add shredded cooked chicken during the last few minutes, or serve with grilled sausage on the side. The tortellini already provides 16g of protein per serving.

→ What vegetables can I add?

Spinach, kale, or Swiss chard wilt beautifully in the last 2 minutes of cooking. Diced bell peppers, zucchini, or carrots can be sautéed with the onions for extra depth and nutrition.