This creamy tomato tortellini soup is one of my family’s most requested soups! You’ll love the creamy tomato broth served with tender cheese tortellini and baby spinach. Every bite is so delicious and comforting!
I like to finish it with parmesan cheese and serve with bread. This one pot weeknight soup is ready in just 30 minutes, and it’s also make-ahead and freezer friendly.
This weeknight tomato tortellini soup is one of my favorite soups ever! I first published this recipe about 5 years ago, looking for something comforting and delicious to serve for dinner in just 30 minutes. And I’ve been making it ever since!
I really like the rich creamy tomato broth, the freshness of the baby spinach (we gotta have our greens!), and of course, the comforting bites of cheesy tortellini! And by the way, you can use any type of tortellini you like – spinach, cheese, sausage, ricotta…you name it!
It is a great 30-minute weeknight dinner option and all in one pot for easy clean-up. Plus, you can make it ahead and even freeze it. Instructions included below!
I promise, a hearty bowl of this easy creamy tomato tortellini soup will brighten up even the gloomiest of days!
This soup has a similar flavor profile to my Tomato Basil Bisque. This winter so far, we’ve also been loving this hearty Beef Barley Soup, Rotisserie Chicken Noodle Soup, and Lentil Kale Soup.
Why love making this creamy tomato tortellini soup:
- Ready in 30 minutes. Easy, simple, and straightforward. Nothing complicated here.
- A one pot wonder! No need to cook the pasta separately.
- Customizable. Use your favorite tortellini or pack in some extra veggies.
- Make-ahead and freezer-friendly! I always make a big batch.
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Ingredient Notes
Below are a few helpful ingredient notes from recipe testing. As always, the full ingredient list with quantities is listed in the recipe card down below.
- Diced onions and minced garlic: To make the aromatic base of the soup.
- Italian seasoning: To add more aromatic flavors.
- All-purpose flour: Used to thicken the soup.
- Chicken or vegetable broth: The base of the soup.
- Canned diced tomatoes, preferably fire-roasted for smoky flavors.
- Granulated sugar: Used to cut through the acidity of the tomatoes and balance out flavors. You only need 1 teaspoon. It won’t make the soup sweet at all, no worries.
- Tortellini: I use fresh cheese tortellini, but frozen works too. Feel free to use your favorite flavor.
- Heavy cream: Adds richness and creaminess to the soup. It also helps to balance out the acidity of the tomatoes.
- Fresh spinach: I use baby spinach.
- Parmesan cheese: Shredded or grated parmesan for topping.
- Olive oil for sautéing
- Salt and pepper to taste
Step-by-Step Tutorial
Here’s how to make this easy tomato tortellini soup, plus all my expert tips to make it extra good!
Step 1 | Sauté aromatics
In a large pot or 6-quart Dutch oven, heat some olive oil to medium heat and saute the diced onions until softened. Then, add the garlic and Italian seasoning and saute for another minute until fragrant.
Then, add all-purpose flour and stir to coat, about 1 minute. The flour will help thicken the soup later.
Step 2 | Add broth and tomatoes
Then, add the chicken broth and stir until the flour dissolves. Add the canned diced tomatoes. Bring to a boil and then let simmer in medium-low heat for about 6 to 8 minutes, stirring occasionally.
Step 3 | Blend and add tortellini
Using an immersion blender, blend the soup until smooth. Tip: To make your tomato tortellini soup extra flavorful, add some fresh basil!
Add granulated sugar. Sugar cuts through the acidity of tomatoes, balancing flavors. Give it a taste, and if it still tastes acidic, add more sugar, ¼ teaspoon at a time. Season with salt and pepper to taste.
Then, add your favorite tortellini (fresh or frozen) and simmer until fully cooked for about 8 minutes or according to package directions. Lid partially covered. If using frozen, you may need another couple of minutes.
If you don’t have an immersion blender, use a countertop blender. Do it in batches and be very careful since hot liquids tend to expand in the blender. This means don’t fill it all the way to the top.
Step 4 | Add cream and spinach
Stir in heavy cream until it’s creamy to taste, and simmer for an extra minute. You can also use half-and-half, but the broth will be a bit thinner, which I actually like! It’s up to you.
At the very end, stir in the baby spinach. It will soften with the residual heat. Serve with grated parmesan cheese on top, and there you have it…the coziest tomato tortellini soup to keep you warm this winter!
Make Ahead and Freezing
This creamy tomato tortellini soup is freezer-friendly. There are many ways to prep it to make it freezer friendly, listed below.
- Option 1: Make the tomato soup, but don’t add the heavy cream, tortellini, or spinach yet. Let it cool completely, then freeze the tomato broth for up to 3 months. Thaw in the fridge overnight or reheat from frozen over the stovetop. Then cook the tortellini, heavy cream, and spinach.
- Option 2: Follow the same directions above, and add the tortellini. Just make sure the tortellini is not overcooked. You can even undercook it by 2 minutes or so.
- I really like to use my Souper Cubes to portion everything out. It’s also very easy to remove from the containers.
Make ahead: Make the entire recipe ahead and let it cool completely. It will last in the fridge for up to 3 days when stored in an airtight container. The broth may thicken overnight, so add extra broth or half-and-half when reheating.
Pairing and Serving Ideas
My favorite way to serve this delicious tortellini soup is with bread. Try my Cheesy Garlic Bread (it’s extra cheesy goodness!), Garlic Dinner Rolls, or Honey Butter Rolls. Grilled cheese is a great option too!
A simple house salad or arugula salad would also be a great pairing for a lighter meal.
If you’re a fan of cozy soups like I am, give these a try:
- Slow Cooker Chicken Noodle Soup
- Rotisserie Chicken Noodle Soup
- Beef and Barley Soup
- Cream of Asparagus with Milk
- Italian Wedding Soup
- Potato Corn Chowder
Recipe FAQs
Yes, absolutely! You may need to cook it for an extra 2 minutes.
It may not turn out as creamy with milk, so I wouldn’t recommend it. However, you can use half-and-half, adjusting the amount to taste.
Over the stovetop or in the microwave oven. The soup may thicken once refrigerated, so add some extra broth or half-and-half as needed.
You can use canned crushed tomatoes instead. They come in an already “blended” consistency. However, they may taste a little different due to the way they are processed. It also depends on the brand.
This recipe was originally published in 2020 and updated in February 2025 to include new photos and information.
Tips for Success
- Feel free to use fresh or frozen tortellini. If using frozen, add an extra couple of minutes to the cooking time.
- I use cheese tortellini, but feel free to use any flavors! I’ve made it with ricotta, sausage, and spinach tortellini.
- Use an immersion blender. You can just blend the soup right in the pot. It’s so much easier more convenient than using a countertop blender.
- Instead of heavy cream, you can also use half-and-half. But try not to use milk (too thin and won’t add that creamy consistency).
- Granulated sugar: Tomatoes are naturally acidic, and sugar cuts through that acidity, balancing flavors. About 1 teaspoon is enough.
- For extra aromatic flavors, add fresh basil and blend it with the rest of the soup.
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Creamy Tomato Tortellini Soup
Equipment
- 6-quart Dutch oven or a large pot for soup
Ingredients
- 1 medium yellow onion, small diced
- 3 cloves fresh garlic, minced
- Olive oil
- 1 teaspoon dried Italian seasoning - or 2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth - plus more as needed
- 1 (28-ounce) can diced tomatoes - preferably fire-roasted
- 1 teaspoon granulated sugar - plus more as needed
- Salt and pepper - to taste
- 4 cups cheese tortellini, fresh or frozen
- ½ to ¾ cup heavy cream or half-and-half - plus more to taste
- 3 cups fresh baby spinach - loosely packed
- Grated parmesan cheese - for serving
Instructions
- Heat 2 tablespoons of olive oil in a large 6-quart pot or Dutch oven. Sauté onions until softened, 6 to 8 minutes. Then, add minced garlic and Italian seasoning, stir for another 1 minute until fragrant.
- Sprinkle the flour and cook for 1 minute, stirring to coat. Gradually add the broth and stir until the flour dissolves. Add canned diced tomatoes, with all its juices. Bring to a boil and then reduce to a simmer for 5 to 6 minutes, with the lid partially covered.
- Blend the soup using an immersion blender until smooth. If needed, add more broth. Note: you can also use a regular countertop blender. Do it in batches and carefully since the liquid will be hot (hot liquids tend to expand).
- Stir in granulated sugar to reduce the acidity of the tomatoes. If it's still too acidic, add a little bit more, ¼ teaspoon at a time to taste. Season with salt and pepper to taste.
- Add the tortellini pasta and simmer for 8 to 10 minutes (or according to package instructions) with the lid half-covered. Note: If using frozen tortellini, cook for an extra couple of minutes.
- Stir in heavy cream or half-and-half to taste. If the soup is too thick, add more broth to taste. Then, add the spinach and simmer for another 1 to 2 minutes.
- Let cool slightly before serving. Top with grated parmesan cheese when serving. Enjoy!
Notes
- This recipe works best with fresh tortellini or frozen tortellini.
- I’d highly recommend using an immersion blender. It’s so much easier, safer, and more convenient than a regular blender. You can blend the soup right in the pot with zero mess.
- Leftovers and storage: Store for 3 days in the fridge. Reheat over the stovetop or in the microwave oven. The tortellini may get soggy with time, so you could always add it when reheating – simmer for 8 minutes until cooked through.
- Freezing (option 1): Freeze only the soup base (without the heavy cream, tortellini, or spinach) for up to 3 months. Thaw in the fridge overnight or reheat from frozen. Reheat over the stovetop and incorporate the tortellini, heavy cream, and spinach per recipe directions.
- Freezing (option 2): Freeze only the soup base with the cooked tortellini (without heavy cream or spinach) for up to 3 months. Reheat and add cream and spinach.
- Canned diced tomatoes: Canned whole tomatoes work. Or canned crushed tomatoes if you don’t have a blender.
- Tortellini: I use cheese tortellini, but feel free to use any flavor.
- Add-ins: cooked crumbled sausage, mushrooms, kale, fresh basil.
Lois says
I didn’t have diced tomatoes, so I used what I had on hand stewed tomatoes. I really liked the flavor and taste of this soup. I will be making this again.
Jenny Duncan says
Hi! Can this recipe be doubled? I need to make it the night before and wondering how to warm it in a crock pot the next day without having it be too cold by lunch time. Thanks! Looks delicious!
Tania says
Hi! Yes, you can definitely double this recipe.
Ashley says
This is the second time making this soup. It’s so good. Definitely a keeper recipe
Tania says
Thank you, Ashley!
Amy says
I made this soup tonight and it’s so good! The addition of the cream really pulls everything together.
*I found roasted tomatoes with garlic & Oregano so I used 1 can of this & 1 of regular tomatoes. I pureed everything in my vitamixer while I was cooking the garlic and onion and spices in olive oil. Came out perfect! Thank you for this recipe!
julie says
This sounds delicious and so easy! But does the pasta get mushy if you freeze it?
Tania says
Hi Julie! Yes, it will. Freezing instructions: Make the soup, but don’t add the heavy cream (dairy doesn’t freeze well). Then, freeze soup for up to 2 months. To reheat: Thaw soup overnight in fridge or add frozen into a pot and reheat. Then add tortellini and cook for about 12-15 minutes, stirring occasionally. Finally, add the cream and simmer for another 1-2 minutes.
Victoria Blinkhorn says
Simple, quick, and yummy. I give this soup a 10/5 !!
Tania says
Thanks so much!
Margaret says
This recipe came out amazing! I added Italian sausage to it also. I think the spinach makes it. Everyone loved it! I will be making this again soon.
Tania says
Thanks so much!