Tomato Tortellini Soup
Updated
Updated
This super easy Tomato Tortellini Soup is ready in 15 minutes! It’s a total lifesaver on those busy weeknights when I need to get dinner on the table fast! Rich, hearty, and super satisfying, I find it’s become a true family favorite.
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Easy Tomato Tortellini Soup Recipe
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! I pull together a few store-bought items like refrigerated tortellini and sundried tomato pesto, and I can get this creamy, hearty, and super comforting soup on the table in minutes.
Tomato Tortellini Soup
Ingredients
- 32 oz. low-sodium chicken broth, (vegetable broth also works)
- 10 oz. refrigerated cheese-filled tortellini, (see note)
- 12 oz. cherry tomatoes, sliced in half
- 3 Tbsp good quality sun-dried tomato pesto, or try basil pesto
- ¼ cup heavy cream
- salt and pepper, to taste
- pinch red pepper flakes
- grated Parmesan cheese, for serving
- chopped fresh parsley, for serving
Instructions
- In a medium pot, bring the chicken broth to a boil.
- Add in the tortellini; reduce heat to a simmer and cook for 5 minutes until pasta is almost tender.
- Stir in the sun dried tomato pesto. Then add the cream, salt, black pepper, and crushed red pepper flakes.
- Add in halved cherry tomatoes and continue to cook for another 1-2 minutes until tomatoes have just softened.
- Taste and adjust with a little bit more salt and pepper, if necessary.
- Ladle into bowls and sprinkle with some grated Parmesan cheese and fresh chopped parsley.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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How to Make Tomato Tortellini Soup Step by Step
Gather your ingredients: Gather all your ingredients. In a medium pot, bring 32 ounces low-sodium chicken broth to a boil.
Cook the tortellini: Add a 10 oz. package of refrigerated cheese tortellini; reduce the heat to a simmer and cook for 5 minutes until pasta is almost tender.
Add pesto and cream: Stir in 3 tbsp sundried tomato pesto, then add ¼ cup heavy cream and season with salt, black pepper, and crushed red pepper flakes.
Add tomatoes: Add in 12 ounces halved cherry tomatoes and continue to cook for another 1-2 minutes until tomatoes have just softened.
Taste: Taste and adjust with a little bit more salt and pepper, if necessary.
Serve: Ladle into bowls and sprinkle with some grated Parmesan cheese and fresh parsley.
What to Serve With Tomato Tortellini Soup
Although this warm and comforting soup can be eaten like a meal, when I have time, I do like to serve it with a Caesar salad, and either garlic bread or garlic Parmesan pull-apart bread for soaking up whatever’s left in my soup bowl.
How to Store
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.
“My husband went crazy for this soup! Made plenty so he ate it the next day as well.” – Vicki