Tortellini Soup

Our Tortellini Soup is guaranteed comfort food, and that’s our promise to you!  Cozy, delicious , quick and so GOOD! We make our creamy tortellini soup in a rich tomato basil based broth, finish it off with cream and parmesan cheese. Pure Love🧡 

We make the most out of soup season, and if theres one soup we make beyond the season, it would be this tortellini soup. It’s kids and adults approved, takes 20 minutes to make, and leaves you feeling so satisfied. Like as if you had a big cozy HUG.

We’ve made tortellini soup over the last few years in the cooking school for countless times, and it always leaves a memorable class. While you can make it using Italian sausage or minced beef, similar to our Lasagna Soup, we prefer it without. 

And if you’ve never cooked tortellini before, give this Baked Tortellini With Mushrooms recipe a try. One pan bake that’s creamy and luscious. Or this bright and zesty 10 Minute Greek Cheese Tortellini. 

Why You’ll Love This Tortellini Soup🧡

• It’s the ultimate comfort food. Cheese tortellini in a rich creamy tomato basil broth. Soft, chewy, saucy, tasty GOODNESS!
• Tortellini soup is one pot wonder, so you won’t find yourself with plenty of dishes. 
• The recipe comes together in 25-30 minutes, so it’s a quick dinner option.
• You can totally customize it by adding sausage, minced beef, spinach leaves towards the end and more. 
• Any type of tortellini or ravioli would work, we love cheese tortellini for this recipe however. 
• It’s the absolute definition of comfort food, and feels like a bug HUG. 
• Kids and adults devour this tortellini soup, so make plenty!
• It stores really well, so you can prepare it in advance. 
• You can make this as creamy or as tomatoey as you like.
• Snowy days never felt so cozy, except with a big bowl of this soup🧡

Creamy Tortellini Soup Ingredients

• Tortellini. We used cheese tortellini, you can substitute that with your favorite Make sure you buy fresh tortellini from the fridge section of your grocery store.
• Onions and garlic. The flavor base of the tortellini soup.
• Butter. You can use olive oil or avocado oil for the recipe. We love the flavor of butter here.
• Stock. Any type of stock works great, or broth.
• Basil Pesto. Our homemade recipe is MUCH better than any store bought , plus it adds MORE flavor than fresh basil. 
• Canned cherry tomatoes. We prefer its deep rich intense tomato flavor when compared to diced tomatoes or any other. Feel free to use your favorite however. 
• Cream. This makes your soup a creamy tortellini soup. You can add as little or as much of it. 
• Fresh thyme, Salt and Pepper. Simple seasoning yet just perfect for the recipe.

How to Make Tortellini Soup

Here’s a detailed step by step breakdown to making this easy soup recipe.

1. You’ll start by sautéing the diced onions and thyme with the butter in a 5-6 quart dutch oven pan. You may use any other oil here to replace the butter, however we love the flavor profile of butter in this recipe. 
   
2. Make sure never to rush this step. If onions are not sautéed well until they’re slightly golden and caramelized, then your soup will have a strong overpowering onion taste. Once well cooked, the soup will have a sweet onion rich taste. The process takes about 8-9 minutes. 
   
3. The garlic goes next into the pan, sauté that for 1-2 minutes. Contrary to the onions, you don’t want the garlic to turn golden as it may taste bitter. You want an opaque color and fragrant taste. 
   
4. The Basil Pesto goes in next to flavor the soup. While you may opt to use fresh basil, just keep in mind that pesto is FAR MORE flavorful. SO it adds FAR MORE of a basil note than fresh basil. Also keep in mind that our Homemade Basil Pesto includes a tutorial on making, storing, using, freezing basil pesto that has been a HIT at the cooking school. 
   
5. Stock goes in next. We used vegetable stock as it’s a vegetarian tortellini soup today, however you may use your favorite. 
   
6. Cherry tomatoes canned go in now. While any diced tomatoes would work, we prefer the richness of canned cherry tomatoes. You’ll need to cover the pot now and bring the broth to a boil. Then simmer it for 5 minutes before adding in the tortellini.
   
7. The tortellini is added to cook right into the tomato broth. Put the lid on and cook the tortellini until tender. Depending on the brand you have, this takes between 7-10 minutes on a gentle simmer.
   
8. Once cooked and ready, you can serve the soup as is garnished with parmesan and fresh basil.
   

   How to Make it a Creamy Tortellini Soup:

   

9. Or you can turn it into a creamy tortellini soup. To do that, you’ll add in some cream, parmesan and extra Basil Pesto.
   
10. We love to finish with a handful of fresh basil leaves whole. Turn off the heat and toss in the leaves, mix them into the soup and watch them wilt slightly. 
    
11. The soup is now ready t0 serve and enjoy. 
12. Garnish it extra parmesan cheese, some chilli flakes if you like, some fresh basil minced, it’s just DIVINE!

Tortellini Soup Tips

1. Always buy fresh tortellini from the fridge section, and choose your favorite filling. We use cheese tortellini for this recipe.
2. When sautéing the onions, don’t rush this step AT ALL. Onions need time to caramelize and leave a sweet onion taste in your soup. If you rush this, your soup will taste very overpowering with onion.
3. Use you favorite herb or spice blend, we find fresh thyme to be just perfect.
4. Canned cherry tomatoes have a richer and deeper tomato taste compared to the diced ones, so we opted for that. Use what you have in hand.
5. Any type of stock works for this recipe. 
6. Make sure not to over cook the tortellini, as it shouldn’t be mushy into the soup. Usually it takes between 7-10 minutes.
7. You can serve the soup as is in a tomato broth if you don’t prefer the creamy version. 
8. If using cream, add it towards the end and as soon as it starts to simmer, turn off the heat. 
9. Sausage, ground beef, sliced mushrooms, spinach are among some of the many extra additions you can add to this recipe.

What to Serve with Tortellini Soup?

It’s seriously SO GOOD as it is. A bowl of love and a bowl of comfort! When serving side dishes to it, we love the following:

Ultimate Garlic Bread
Wedge Salad
Panzanella Salad
Peach Burrata Salad
Caprese Salad
Cheesy Pull Apart Bread 
Burrata Caprese
Air Fryer Chicken Breast
Easy No Knead Bread

How to Store Leftover Tortellini Soup?

Store the leftovers in a sealed container in the fridge for 5 days. To reheat, you can use the microwave or a pan over the stove. Usually the soup will feel dried out after refrigeration, so it’s best to add some stock to the soup when reheating. 

Freezing the Soup

While freezing may change the texture of the tortellini slightly, it still freezes beautifully. Cool the soup completely before freezing. It’s bets to divide the soup into individual portions and freeze them in a ziploc or any freezer safe container. Freeze for up to 3 months. Thaw in the fridge and reheat as above. 

More Soup Recipes

Chicken Gnocchi Soup
Autumn Squash Soup
Chickpea Soup
Best Minestrone Soup
White Bean Soup Recipe
Butternut Squash Soup Recipe
Moroccan Lentil Soup
Peanut Soup

5 from 5 votes

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Tortellini Soup

Our Tortellini Soup is guaranteed comfort food, and that's our promise to you!  Cozy, delicious , quick and so GOOD! We make our creamy tortellini soup in a rich tomato basil based broth, finish it off with cream and parmesan cheese. Pure Love🧡 

Course comfort food, Comfort Meals, main, Main Course, Soup

Cuisine American, Italian, Mediterranean

Keyword cheese tortellini, soup, soup recipes, tortellini, tortellini recipes, tortellini soup, tortellini soup recipe

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4

Calories 453 kcal

Author Mahy

Ingredients

Soup

• 2 Tablespoon s Butter Unsalted
• 1 onion large, diced finely (about a heaping cup)
• 2 thyme sprig fresh1
• 3 cloves garlic minced
• 2 Tablespoons basil pesto RECIPE HERE
• 1 cup cherry tomatoes canned, and canned cherry tomato juice
• 2 1/2 cups stock vegetable stock
• 1/2 teaspoon salt and pepper
• 2 cups tortellini fresh cheese tortellini
• 1/2 cup cream
• 2 Tablespoons basil pesto Homemade
• 1/2 cup Parmesan cheese freshly grated
• 1/2 cup basil leaves whole (optional)

Garnish

• parmesan cheese
• chilli flakes
• basil leaves
• cracked black pepper

Instructions

1. You'll start by sautéing the diced onions and thyme with the butter in a 5-6 quart dutch oven pan. You may use any other oil here to replace the butter, however we love the flavor profile of butter in this recipe.
   
2. Make sure never to rush this step. If onions are not sautéed well until they're slightly golden and caramelized, then your soup will have a strong overpowering onion taste. Once well cooked, the soup will have a sweet onion rich taste. The process takes about 8-9 minutes.
   
3. The garlic goes next into the pan, sauté that for 1-2 minutes. Contrary to the onions, you don't want the garlic to turn golden as it may taste bitter. You want an opaque color and fragrant taste.
   
4. The Basil Pesto goes in next to flavor the soup. While you may opt to use fresh basil, just keep in mind that pesto is FAR MORE flavorful. SO it adds FAR MORE of a basil note than fresh basil. Also keep in mind that our Homemade Basil Pesto includes a tutorial on making, storing, using, freezing basil pesto that has been a HIT at the cooking school.
   
5. Stock goes in next. We used vegetable stock as it's a vegetarian tortellini soup today, however you may use your favorite.
   
6. Cherry tomatoes canned go in now. While any diced tomatoes would work, we prefer the richness of canned cherry tomatoes. You'll need to cover the pot now and bring the broth to a boil. Then simmer it for 5 minutes before adding in the tortellini.
   
7. The tortellini is added to cook right into the tomato broth. Put the lid on and cook the tortellini until tender. Depending on the brand you have, this takes between 7-10 minutes on a gentle simmer.
   
8. Once cooked and ready, you can serve the soup as is garnished with parmesan and fresh basil.
   
9. How to Make it a Creamy Tortellini Soup:
10. Or you can turn it into a creamy tortellini soup. To do that, you'll add in some cream, parmesan and extra Basil Pesto.
    
11. We love to finish with a handful of fresh basil leaves whole. Turn off the heat and toss in the leaves, mix them into the soup and watch them wilt slightly.
    
12. The soup is now ready t0 serve and enjoy.
    
13. Garnish it extra parmesan cheese, some chilli flakes if you like, some fresh basil minced, it's just DIVINE!
    

Recipe Video

Recipe Notes

Tortellini Soup Tips

1. Always buy fresh tortellini from the fridge section, and choose your favorite filling. We use cheese tortellini for this recipe.
2. When sautéing the onions, don't rush this step AT ALL. Onions need time to caramelize and leave a sweet onion taste in your soup. If you rush this, your soup will taste very overpowering with onion.
3. Use you favorite herb or spice blend, we find fresh thyme to be just perfect.
4. Canned cherry tomatoes have a richer and deeper tomato taste compared to the diced ones, so we opted for that. Use what you have in hand.
5. Any type of stock works for this recipe. 
6. Make sure not to over cook the tortellini, as it shouldn't be mushy into the soup. Usually it takes between 7-10 minutes.
7. You can serve the soup as is in a tomato broth if you don't prefer the creamy version. 
8. If using cream, add it towards the end and as soon as it starts to simmer, turn off the heat. 
9. Sausage, ground beef, sliced mushrooms, spinach are among some of the many extra additions you can add to this recipe.

What to Serve with Tortellini Soup?

It's seriously SO GOOD as it is. A bowl of love and a bowl of comfort! When serving side dishes to it, we love the following:

Ultimate Garlic Bread
Wedge Salad
Panzanella Salad
Peach Burrata Salad
Caprese Salad
Cheesy Pull Apart Bread 
Burrata Caprese
Air Fryer Chicken Breast
Easy No Knead Bread

How to Store Leftover Tortellini Soup?

Store the leftovers in a sealed container in the fridge for 5 days. To reheat, you can use the microwave or a pan over the stove. Usually the soup will feel dried out after refrigeration, so it's best to add some stock to the soup when reheating. 

Freezing the Soup

While freezing may change the texture of the tortellini slightly, it still freezes beautifully. Cool the soup completely before freezing. It's bets to divide the soup into individual portions and freeze them in a ziploc or any freezer safe container. Freeze for up to 3 months. Thaw in the fridge and reheat as above. 

Nutrition Facts

Tortellini Soup

Amount Per Serving

Calories 453 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 15g94%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 79mg26%

Sodium 1507mg66%

Potassium 184mg5%

Carbohydrates 32g11%

Fiber 3g13%

Sugar 6g7%

Protein 15g30%

Vitamin A 1690IU34%

Vitamin C 13mg16%

Calcium 290mg29%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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