This creamy tomato tortellini soup is topped with fresh Parmesan and basil is simply the best comfort food! It’s easy to make in 30 minutes and will be a new family favorite.
Love soup recipes? Try this tomato basil soup, pasta e fagioli and chicken gnocchi soup, too!
Table of Contents
One-Pot Tomato Tortellini Soup
This easy soup recipe requires minimal ingredients and is a favorite 30 minute meal. With colder weather on the way, all I’ve wanted to eat for dinner lately is soup and this tomato tortellini soup is smooth, creamy and filling!
There’s just something about a warm bowl of soup with homemade cornbread or fresh Lion House rolls. Some other easy favorites are chicken noodle soup, taco soup, pasta e fagioli and corn chowder.
What’s In It?
What makes this recipe so simple is how few ingredients it calls for. You can always add in extras like baby spinach, parmesan and chopped fresh basil.
- Tomato soup (2 cans)
- Half and half
- Italian seasoning
- Garlic powder
- Cheese tortellini
- S&P to taste
How to Make Tomato Tortellini Soup
- Simmer and season. Warm the tomato soup, water and half and half over medium-heat in a large pot or skillet. Next add in all of the seasonings and simmer on low heat for 10 minutes.
- Add tortellini and cook until tender. Then add in tortellini and simmer another 10 minutes, or until cooked and tender. If adding spinach, stir in and allow to cook for one minute.
- Add toppings and serve! Ladle into bowls and add parmesan cheese and basil if desired. Enjoy while warm!
Helpful Tips
- Fresh tortellini cooks faster, but frozen will work too. You may need to cook the frozen tortellini a little longer to get it tender.
- I use a 9 ounce package of spinach cheese tortellini. If you prefer more tortellini to soup, add a 16 ounce package. If you prefer more soup, then add in 1/2 cup more water.
- Can sub milk for half and half to lighten it up a bit.
- For an even creamier consistency, add in another 1/2 cup half and half or 1/2 cup grated parmesan cheese.
- If adding spinach, mix it in right before serving. It only needs a minute or so to wilt.
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Tomato Tortellini Soup
Ingredients
- 21 ounces condensed tomato soup (2 cans)
- 1-2 cups water
- 1 cup half and half
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 9-16 ounce package cheese tortellini
- S&P to taste
Optional: 2-3 cups baby spinach, freshly grated parmesan, chopped basil
Instructions
- In large pot or skillet, warm the tomato soup, water and half and half over medium-heat. Add in all of the seasonings and simmer on low for 10 minutes.
- Then add in tortellini and simmer another 10 minutes, or until cooked and tender. If adding spinach, stir in and allow to cook for one minute.
- Ladle into bowls and add parmesan cheese and basil if desired. Enjoy while warm!
Notes
- I usually use a 9 ounce package of spinach and cheese tortellini. If you prefer more tortellini to soup, add in a 16 ounce package. If you prefer more soup, then add in 1/2 cup more water.
- If you’d like a creamier consistency, add in another 1/2 cup half and half or 1/2 cup grated parmesan cheese.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 5 Ingredients Or Less, American, Dinner, Pasta, Soups, Stovetop, Stovetop, Vegetarian, Vegetarian, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Parece que es riquísima
Thank you Sandra! I’m glad you enjoyed the soup!
My cooktop isn’t working. Crockpot option?
Hi Beth, it has not been tested but I would assume you can warm up the tomato soup and seasonings in the crockpot then add in the tortellini and cook on low for 30 -45 minutes until tortellini is al dente but cooked through. Then stir in the half and half or cream. Let us know if you try!
It worked! Soup, seasonings and water in the crock pot on low for 4 hours. Stirred and put in refrigerated tortellini for 25 minutes on low. Stirred in the half and half and some fresh spinach because I had it. High for 15 minutes to bring back up to temp. It was really great!
Thanks!
Do you use refrigerated tortellini –frozen or dry!! Does it matter?
Either can be used, enjoy!
I made this for lunch. I used whipping cream instead of half and half. Served with air fryer garlic bread. Wonderful. Hit the spot.