Creamy Tomato Tortellini Soup

Soup

Creamy Tomato Tortellini Soup

Cheese-filled pasta turns a fragrant tomato broth into a comforting bowl. Garlic, rosemary and oregano build the base; cream and Parmesan bring a mellow finish.
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Prep
10 minutes
Cook
35 minutes
Total
45 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Cheese tortellini in a creamy tomato broth with garlic, oregano, rosemary and Parmesan.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 med Yellow Onion (finely diced)
  • 2 tbsp Olive oil
  • 3 cloves Garlic (minced)
  • 2 tsps Rosemary (dried, finely crumbled)
  • 2 tsps Oregano (dried)
  • 1/2 cup Parmesan cheese (freshly grated)
  • 1 lb Tomatoes (canned, crushed; 16 oz measured by weight, including juices)
  • 1/4 cup Tomato paste
  • 1 cup Cream (heavy)
  • 10 oz Cheese tortellini (refrigerated, uncooked; follow package cooking directions)
  • 4 cups low-sodium chicken broth
  • extra Parmesan and fresh basil (optional, to serve)

Build the tomato base first

Soften the onion, briefly warm the garlic and herbs, then cook the tomato paste before adding the broth. A gentle simmer gives the flavors time to come together.

Finish with pasta, then dairy

Cook the tortellini according to its package directions. Refrigerated, frozen and dried pasta have different timings, so use the directions for the product in your kitchen. Stir in cream and Parmesan at the end over gentle heat.

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Make ahead without soggy pasta

Prepare the tomato base ahead and add the tortellini when you are ready to serve. Leftover pasta absorbs broth, so add a splash of broth as you reheat.

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The cooking plan

How to make Creamy Tomato Tortellini Soup.

  1. Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for 5–7 minutes, stirring, until softened and translucent. Add the garlic, crumbled rosemary and oregano and stir for 30 seconds.

  2. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes with their juices and the chicken broth. Bring to a gentle simmer and cook, partly covered, for 20 minutes, stirring occasionally.

  3. For a smoother base, remove the pot from the heat and carefully use an immersion blender before adding the pasta or dairy. Keep the blade submerged to avoid splashing hot liquid. Blending is optional.

  4. Return the soup to a gentle simmer. Add the refrigerated cheese tortellini and cook according to the package directions until the pasta and filling are fully cooked, stirring gently to keep them from sticking. Check the package for its required internal temperature; do not use floating alone as the doneness test.

  5. Reduce the heat to low. Stir in the cream and warm gently without boiling hard. Remove from the heat and stir in the Parmesan a little at a time until melted. Taste and adjust seasoning if needed. Serve with optional extra Parmesan and fresh basil.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Tomato Tortellini Soup

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Cheese tortellini in a creamy tomato broth with garlic, oregano, rosemary and Parmesan.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  • 1 med Yellow Onion finely diced
  • 2 tbsp Olive oil
  • 3 cloves Garlic minced
  •  
    2 tsps Rosemary dried, finely crumbled
  • 2 tsps Oregano dried
  • ½ cup Parmesan cheese freshly grated
  • 1 lb Tomatoes canned, crushed; 16 oz measured by weight, including juices
  • ¼ cup Tomato paste
  •  
    1 cup Cream heavy
  •  
    10 oz Cheese tortellini refrigerated, uncooked; follow package cooking directions
  •  
    4 cups low-sodium chicken broth
  •  
    extra Parmesan and fresh basil optional, to serve

Instructions
 

  1. Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for 5–7 minutes, stirring, until softened and translucent. Add the garlic, crumbled rosemary and oregano and stir for 30 seconds.
  2. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes with their juices and the chicken broth. Bring to a gentle simmer and cook, partly covered, for 20 minutes, stirring occasionally.
  3. For a smoother base, remove the pot from the heat and carefully use an immersion blender before adding the pasta or dairy. Keep the blade submerged to avoid splashing hot liquid. Blending is optional.
  4. Return the soup to a gentle simmer. Add the refrigerated cheese tortellini and cook according to the package directions until the pasta and filling are fully cooked, stirring gently to keep them from sticking. Check the package for its required internal temperature; do not use floating alone as the doneness test.
  5. Reduce the heat to low. Stir in the cream and warm gently without boiling hard. Remove from the heat and stir in the Parmesan a little at a time until melted. Taste and adjust seasoning if needed. Serve with optional extra Parmesan and fresh basil.

Notes

This recipe uses 16 ounces of crushed tomatoes by weight; measure from a larger can if needed and refrigerate the remainder. Use refrigerated cheese tortellini for the stated timing. Frozen or dried products need their own package cooking instructions and may require extra broth.
For make-ahead meals, prepare the tomato base and add the pasta, cream and cheese close to serving. Refrigerate leftovers in shallow containers within 2 hours and use within 3 days. Reheat gently to 165°F (74°C), adding broth as the pasta absorbs liquid. Yield is approximately 6 servings.

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