Dinner

Cheesy Tomato Tortellini Soup Recipe

ByZoe Lane January 22, 2026January 22, 2026

Introduction

This Delicious Cheesy Tomato Tortellini Soup is a comforting bowl of creamy, tangy goodness perfect for any day. With tender cheese-filled tortellini swimming in a rich tomato broth, it’s a quick and satisfying meal for the whole family.

A white bowl filled with creamy orange-red soup, with eight tortellini pasta pieces floating on top. The tortellini are pale yellow with smooth texture, sprinkled with finely chopped green herbs and grated white cheese. There are small bits of red, possibly sun-dried tomatoes, mixed in the soup. A silver spoon is placed inside the bowl on the right side. The bowl is set on a white marbled surface, with a piece of toasted bread partly visible on a white plate in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
4 cups vegetable broth
1 package (9 ounces) cheese tortellini
1 cup heavy cream
1 teaspoon dried basil
Salt and pepper to taste
Grated Parmesan cheese for garnish

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn it.
Step 2: Pour in the crushed tomatoes and vegetable broth. Stir to combine, bring to a simmer, and cook for about 10 minutes to let the flavors meld and the soup thicken slightly.
Step 3: Add the cheese tortellini to the pot and cook according to package instructions, usually 3-5 minutes, until tender and floating to the top.
Step 4: Lower the heat and stir in the heavy cream. Heat through gently for 2-3 minutes without boiling, to create a creamy texture and lovely color.
Step 5: Season with dried basil, salt, and pepper to taste. Serve hot, garnished with grated Parmesan cheese.

Tips & Variations

Substitute heavy cream with coconut milk or vegan cream for a dairy-free option.
Try spinach or mushroom tortellini for a different flavor.
Add red pepper flakes for a spicy kick.
Stir in fresh spinach or kale just before serving for extra nutrition and color.
Don’t overcook the tortellini; they should be al dente as they cook a bit more in the hot soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. Add a splash of broth or cream if the soup thickens too much upon reheating.