Super easy Tomato Tortellini Soup that’s ready in only 15 minutes! Such a lifesaver during busy weeknights when you need to get dinner on the table fast!
And don’t miss our favorite Sausage Tortellini Soup – we love it so much, it gets made all year round!
This Tomato Tortellini Soup has been a gift on so many weeknights when I’m beat, but don’t want to order out. Still gotta eat, though!
Easiest Tortellini Soup Recipe Ever
Here’s why we love it:
- Delicious: Cheese-filled pasta combined with sweet cherry tomatoes and sun-dried tomato pesto is so flavorful.
- Cheap: Simple, common, affordable ingredients.
- Quick: We’re talking 5 minutes of prep.
- Easy: This soup is done start to finish in only 15 minutes.
Tomato Tortellini Soup Ingredients
Here’s what you’ll need:
- Cheese tortellini: I always use the refrigerated kind. Adding frozen tortellini to the soup would bring the temperature way down and require you to cook the soup longer.
- Chicken broth: Low-sodium to keep the salt levels down.
- Cherry Tomatoes: Fresh, sweet cherry tomatoes.
- Sun-Dried Tomato Pesto: Buy a good quality kind, to get the best flavor.
- Heavy Cream: Add a nice creamy finishing touch.
- Seasonings: Salt, pepper, and crushed red pepper flakes.
- Parsley: For added flavor and beautiful color.
How to Store Leftovers
Store leftover tortellini soup in an airtight container in the fridge for up to 3 days. I recommend storing the cooked tortellini and soup separately, since the pasta will continue to absorb the broth and become mushy.
Tomato Tortellini Soup Video
Other Easy Soup Recipes we love!
Tomato Tortellini Soup
- 32 ounce carton low-sodium chicken broth
- 9 ounce package refrigerated cheese-filled tortellini
- 1 cup cherry tomatoes , sliced in half
- 1/3 cup good quality sun-dried tomato pesto
- 1/4 cup heavy cream
- salt and pepper
- red pepper flakes , optional
- chopped fresh parsley
- In a medium pot, bring the chicken broth to a boil.
- Add in the tortellini; reduce heat to a simmer and cook for 7 minutes until pasta is almost tender.
- Add in tomatoes and continue to cook for another 1-2 minutes until tomatoes have just softened.
- Stir in the pesto and cream.
- Taste and adjust with a little bit of salt and pepper, if necessary. And a pinch of cracked red pepper flakes for a little kick, if desired.
- Ladle into bowls and sprinkle with some fresh parsley.