Quick Facts
Time: 30 minutes total • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian

Introduction

Tomato Soup cravings meet weeknight reality in this fast, family-friendly Tomato Tortellini Soup. If you’ve ever needed a satisfying dinner that doesn’t demand an hour of chopping or a sink full of dishes, this one-pot bowl has your back. The creamy tomato broth feels like a hug—lush and tangy—with tender cheese tortellini and wilted spinach for color and comfort. Texture-wise, it’s velvety with chewy pasta pillows and soft vegetables, finishing with a sprinkle of parmesan that melts on contact. This is ideal for busy families, new cooks, meal-preppers, or anyone who wants big flavor with minimal effort and ingredients you likely already have. It’s the kind of soup that belongs on your Fall Soup Recipes list, scratches the Creamy Tomato Basil Soup itch, and slots neatly into your Pasta Soup Recipes rotation. One pot, reliable timing, and leftovers that reheat beautifully—hello, weeknight win.

This cozy bowl earns a permanent spot alongside our favorite tomato soup recipes for busy nights.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: swap what’s in your fridge without losing flavor.
• Balanced flavor: tomato tang + savory broth + creamy finish.
• Great leftovers: reheats beautifully for lunches.

Tomato Soup Tortellini (One-Pot, 30 Minutes)

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• Author: Lily
• Total Time: 30 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

A silky, weeknight-friendly tomato soup loaded with tender cheese tortellini and quick-wilted spinach. The creamy, tangy broth comes together in one pot in about 30 minutes, with classic Italian herbs, a touch of tomato paste for depth, and just enough cream for a rosy finish. It’s flexible (swap in kale, beans, or different pasta), budget-smart, and great for leftovers—perfect for busy nights, meal prep, or anyone craving cozy comfort without the fuss.

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Ingredients

• 2 tbsp olive oil

• 1 small yellow onion, finely diced

• 2 medium carrots, diced

• 2 celery ribs, diced

• 3 garlic cloves, minced

• 2 tbsp tomato paste

• 1 (28-oz) can crushed tomatoes

• 4 cups low-sodium vegetable broth

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp sugar

• 1/2–3/4 tsp kosher salt, to taste

• 1/4 tsp black pepper, to taste

• 1/2 cup heavy cream (or half-and-half)

• 18–20 oz refrigerated or frozen cheese tortellini

• 3–4 cups baby spinach, roughly chopped

• 1/4 cup grated parmesan, plus more for serving

• Optional: pinch red pepper flakes, fresh basil for finishing

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Instructions

1. Sauté aromatics (5 min): Heat olive oil over medium. Add onion, carrot, celery, and a pinch of salt; cook until onion is translucent.

2. Bloom garlic & paste (1–2 min): Stir in garlic and tomato paste; cook until the paste darkens slightly.

3. Build the broth (10 min): Add crushed tomatoes, broth, basil, oregano, sugar, salt, and pepper. Bring to a steady simmer; scrape up any fond.

4. Cook tortellini (3–5 min or per package): Add tortellini; keep at a gentle boil until plump and floating.

5. Make it creamy (off heat): Turn off heat; stir in cream until the broth turns rosy—don’t boil after adding dairy.

6. Add greens & finish (1 min): Fold in spinach to wilt. Adjust seasoning; add red pepper flakes if desired.

7. Serve: Ladle into bowls; top with parmesan and torn basil. Rest 2 minutes so pasta finishes hydrating.

Doneness cues: Tortellini are plump and floating; veggies are fork-tender; broth is creamy but not sauce-thick.

Notes

• Must-haves: tomatoes, broth, tortellini, cream (or alt), salt.

• Flexible: carrots/celery, spinach, herbs.

• Swaps: white beans or cooked chicken/turkey; kale (simmer 3–4 min); zucchini or mushrooms; half-and-half/evaporated milk; dairy-free with coconut milk or cashew cream (skip parmesan).

• Make-ahead/Storage: Refrigerate 3–4 days (pasta absorbs liquid); freeze base without tortellini up to 3 months.

• Reheat: Gentle stovetop with a splash of broth/water; brighten with lemon.

• Lighten: Use half-and-half; add extra spinach/beans.

• Ultra-creamy: Blend 1 cup of base (no pasta) and stir back in; or whisk in yogurt (tempered) or coconut milk off heat.

• Troubleshooting: Too salty—add cream/water/lemon. Too bland—add salt + lemon + basil, bloom a bit more tomato paste. Too thin—simmer uncovered or tiny cornstarch slurry.

• Scaling: Double in a 7–8 qt pot; stagger tortellini. Halve as needed. Cool quickly on a sheet pan for storage.

• Equipment: 5–6 qt pot or Dutch oven; ladle and microplane optional.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: Italian-American

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28-oz) can crushed tomatoes
• 4 cups low-sodium vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp sugar (balances acidity)
• 1/2–3/4 tsp kosher salt, to taste
• 1/4 tsp black pepper, to taste
• 1/2 cup heavy cream (or half-and-half)
• 18–20 oz refrigerated or frozen cheese tortellini
• 3–4 cups baby spinach, roughly chopped
• 1/4 cup grated parmesan, plus more for serving
• Optional: pinch red pepper flakes, fresh basil for finishing

What each ingredient does:
Olive oil: sautés aromatics for depth.
Onion/carrot/celery: savory-sweet base and body.
Garlic: sharp aroma that brightens the broth.
Tomato paste: concentrated tomato umami.
Crushed tomatoes: rich tomato backbone.
Vegetable broth: thins to soup consistency.
Dried basil/oregano: classic Italian soup notes.
Sugar: softens sharp acidity.
Salt/pepper: essential seasoning.
Heavy cream: silky finish without muting tomato.
Tortellini: hearty, cheesy bites for satisfaction.
Spinach: freshness, color, and nutrients.
Parmesan: savory, nutty finish.
Red pepper flakes: optional gentle heat.
Fresh basil: optional herbal pop.

Must-have vs flexible: Must-have = tomatoes, broth, tortellini, cream (or alt), salt. Flexible = carrots/celery, spinach, herbs.
Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: swap shallot for onion; use leeks for a milder vibe.
• Protein: keep it vegetarian or add white beans for protein; cooked turkey or chicken works if you want extra heft.
• Veg: kale instead of spinach (simmer 3–4 minutes); toss in zucchini or mushrooms.
• Starch: gluten-free tortellini or small GF pasta if needed (adjust time).
• Dairy/Fats: half-and-half or evaporated milk instead of cream; for dairy-free, use coconut milk or cashew cream and skip parmesan.
• Budget/time savers: frozen mirepoix, jarred minced garlic, and frozen tortellini cut prep to near-zero.

Equipment Notes

• Required: 5–6 qt soup pot or Dutch oven and a sturdy spoon.
• Nice-to-have: ladle and microplane for quick parmesan grating.
• Size notes: a 5–6 qt pot prevents crowding when tortellini go in.
• Cleanup tip: a quick oil swipe around the rim minimizes splatters.

Step-by-Step

1. Sauté aromatics (5 minutes): Heat olive oil over medium. Add onion, carrot, celery, and a pinch of salt. Cook until onions look translucent; this builds a sweet-savory base.
2. Bloom the garlic & paste (1–2 minutes): Stir in garlic and tomato paste; cook until paste darkens slightly—this unlocks deeper tomato flavor.
3. Build the broth (10 minutes): Add crushed tomatoes, broth, basil, oregano, sugar, salt, and pepper. Increase heat to bring to a steady simmer; stir to lift any paste from the pot bottom.
4. Cook the tortellini (per package, usually 3–5 minutes): Add tortellini to the simmering soup. Keep at a gentle boil so pasta cooks evenly without bursting.
5. Make it creamy (off heat): Turn off the heat. Stir in heavy cream until the broth turns rosy and silky; don’t boil after adding dairy.
6. Add greens & finish (1 minute): Fold in spinach to wilt. Taste and adjust with salt, pepper, and a pinch of red pepper flakes if you want subtle heat.
7. Serve: Ladle into bowls and top with parmesan and torn basil if using. Rest 2 minutes so the tortellini finish hydrating.

Doneness cues: Tortellini are plump and floating; veggies are fork-tender; broth is creamy but not thick like sauce.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop aromatics 1–2 days in advance; measure spices and store together.
• Fridge: Keeps 3–4 days. Tortellini will continue to absorb liquid—expect a thicker soup by day two.
• Freeze: Up to 3 months without the tortellini (pasta gets mushy). Freeze the base, then add fresh-cooked tortellini when reheating.
• Reheat: Gentle heat on stovetop with a splash of broth or water; brighten with a squeeze of lemon if needed.

How to Lighten / Make It Creamy

• Lighten: Use half-and-half, add extra spinach or a can of cannellini beans for body, and reduce cheese garnish.
• Ultra-creamy: Blend 1 cup of the soup base (without pasta) and stir back in, or whisk in a dollop of yogurt or a splash of coconut milk off heat. Temper yogurt to prevent curdling.

Toppings, Garnishes & Finishes

Crunch: garlic croutons, toasted pine nuts, or crispy shallots.
Fresh: basil, parsley, or lemon zest.
Tang/Heat: a squeeze of lemon, red pepper flakes, or a swirl of chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Crusty bread or garlic toast, a simple arugula salad with lemon vinaigrette, or roasted broccoli. For drinks, try sparkling water with citrus, or a crisp white like pinot grigio if pairing with wine.

Scaling the Recipe

To double, use a larger 7–8 qt pot and stagger the tortellini so the temperature doesn’t drop too much. To halve, keep liquid ratios; reduce simmer time slightly. Spread cooked soup on a sheet pan to cool quickly for storage.

Nutrition & Dietary Notes

Vegetarian with protein from dairy and pasta; spinach adds iron and fiber. For gluten-free, choose GF tortellini; for dairy-free, use coconut milk or cashew cream and omit parmesan. Nut-free as written (check pasta brand).

Troubleshooting

• Too salty? Add a splash of cream, water, or a squeeze of lemon.
• Too bland? Add salt plus a touch of acid (lemon) and fresh basil. Bloom a little more tomato paste briefly.
• Too thin/watery? Simmer uncovered a few minutes; or stir in a small cornstarch slurry.
• Overcooked pasta? Stir in fresh spinach and a drizzle of olive oil; the texture contrast helps. Next time, cook tortellini separately.

FAQs

Can I use frozen or pre-cut ingredients? Yes—frozen mirepoix and frozen tortellini cut prep dramatically.
Best protein/veg swaps? White beans, kale, mushrooms, or zucchini slot in easily.
How do I keep it from drying out? Add a splash of broth when reheating—pasta absorbs liquid.
Dairy-free/gluten-free? Use coconut milk or cashew cream; pick GF tortellini or small GF pasta.
How long does it keep/freeze? 3–4 days in the fridge; freeze the base (no pasta) up to 3 months.

Craving different flavors or proteins? Check out these adaptable soup recipes you can batch for the week.

Variations

• Lemony Herb: finish with lemon zest/juice and dill + parsley.
• Spicy Chipotle: stir in minced chipotle in adobo; balance with a touch of honey and lime.
• Creamy Parmesan: melt in extra parmesan and a splash more cream.

Chef Notes / Test Kitchen Tips

Salt in stages—after sautéing, after the simmer, and after adding cream—because dairy softens perception of salt. Start tasting at the 18–20 minute mark to avoid overcooking the tortellini; most brands are done within 3–5 minutes in simmering broth. Keep the simmer gentle to preserve pasta shape and prevent splitting.

Conclusion

This Tomato Tortellini Soup works because it hits the weeknight trifecta: fast, forgiving, and big on comfort. It keeps well for 3–4 days, so lunch tomorrow is solved. If it becomes a staple in your Tomato Based Soups rotation, leave a note with your favorite swaps and share a photo—I’d love to see your bowl.