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.
Recipe Variations
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!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Tomato Tortellini Soup
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Other Notes
This was good! I used basil pesto because that’s what I had. Topped with Parmesan rather than parsley. We all liked it!
This was so delicious!!
Accidentally bought raviolis instead of tortellini. Still super easy and tasty – just had to cook a bit longer. I think wilting some fresh basil in the bowl would enhance it a bit. But super good as is. Oh – didnt let it cool and burned my tongue!
You didn’t read the recipe or the ingredients very well. The recipe seems pretty easy to me. And makes perfect sense.
Just made this. It is amazing. Loved it.
This was great ! My boyfriend loved it (quite a picky one lol) including myself and we both enjoyed it. Only difference I sauted onions and garlic prior to putting the tortellini to add more flavor. Also adding some basil and Parmesan cheese at the end.
Delish ! Thanks again for sharing!
I can’t wait to try this! Can I make it vegan? I don’t know any substitutes for heavy cream.
I don’t either, sorry. You could omit it, but it won’t be nearly the same…or as good!
Can i add sun dried tomatoes since I only have regular basil pesto? I plan on adding cherry tomatoes as well or would that be overpowering?
Make a cashew cream. Bring 2 cups of raw cashews and 4 cups of water to a boil. Remove from heat and let sit for 1 hour. (Or you can soak cashews in water overnight.) Place cashews in a blender with 2 1/2 cups of water and blend until completely smooth. Will be the consistency of heavy cream. Makes about 5 cups.
I use this to make corn chowder, macaroni and cheese, anything calling for heavy cream ! You can make it as think or thick as you want by reducing or adding water. You can freeze it and it will keep for a couple of months. Lasts about a week in the fridge.
What about full fat coconut milk?
Puréed silken tofu? I think Alton Brown did an episode about it on the old Good Eats.
I think you might be able to use soy creamer. Silk makes one that I LOVE in my coffee. I’m not vegan, but I found dairy creamer was hard on me.
Just what I needed tonight. Quick, easy, delicious. Kids loved it too!
If I were to prepare this the day before our dinner party, would the noodles get mushy?
Yes. I wouldn’t recommend it. It’s literally a 15 minute soup, so it’s perfect for last minute.
I’ve literally made this three times since I pinned it about a month ago – it’s AMAZING. I am cooking it again tonight for a work potluck tomorrow! My coworkers keep seeing me bring in leftovers and they’ve requested I make it! :)
Can this be cooked in the crockpot?
This soup is absolutely amazing!!! I didn’t have any cherry tomatoes on hand, so instead I used a can of diced fine herb tomatoes in a can ( I added the liquid from the can as well). The soup was delicious and this recipe is definitely going into my recipe book!
Delicious and oh so easy. I wouldn’t change a thing. So nice to have recipes like this when you feel you’re too tired to make dinner. Serve this with some crusty bread and you are set. This is a recipe I will make again.
This sounds delicious, I wonder if I could make it with lactose free cream as I am lactose intolerant. Does anyone have an idea whether it would work?
I bet you could just swap the cream for a can of thick coconut milk and it would still be divine, let us know if you try it – successfully or otherwise :)
Perfect, easy fix for a quick and delicious meal. THANK YOU!!! Made it last night and it will be going into my recipe book for sure…lifesaver for busy people ; ) Bravo!!
Looooove me some tortellini soup! Warm and cozy and still filling (and cheese-filled). Definitely need to try this recipe soon!
I absolutely love this recipe, I made it today, but just work night shift so I used my crockpot. I also doubled the recipe, and just had to change it a little, I didn’t have any cherry tomatoes so I used 1 can of tomatoes, and I used about 10 oz of tortellini, I also added some sausage. It was one of the best soups.
So happy to hear it, Amber! This recipe has been a lifesaver for me, too…so many times!
This absolutely rocks for a quick but super delicious meal idea. Nice one, Amy. :)
Even without kids, December is so crazy for me that I have been tempted to get takeout more than once in the past couple of weeks. I feel like this entire month is one very long to-do list with no relief in sight until maybe the first week of January. Ugh.
Love this! Definitely on next week’s menu!
Oh so delicious! Thank you for this quick easy recipe! Even my picky eating fiancé enjoyed it! ?