Tomato Tortellini Soup

Warm up with this easy tomato tortellini soup recipe! A vegetarian-friendly dinner featuring a rich tomato broth, fresh spinach, and cheese-filled pasta. Ready in 30 minutes!

Tomato tortellini soup in a pot with a ladle. - 4

Photo Credit: Ali Redmond

Tomato Tortellini Soup is My Favorite Comfort Food

By sautéing the aromatics and cooking the tomato paste until it darkens, I unlock a deep, umami-rich flavor in a short amount of time.
Rather than using heavy cream, I make a milk and cornstarch slurry. This creates that silky mouthfeel while keeping the soup light.
The tortellini cooks directly in the tomato broth. Not only does this save me from washing an extra pot, but the pasta releases a bit of starch into the soup, helping it thicken naturally.

Your Weeknight Hero: Easy Tomato Tortellini Soup

There is nothing quite like a steaming bowl of tomato soup to soothe the soul, but when you add plump, cheese-filled tortellini, baby spinach, and ribbons of fresh basil, it becomes a hearty vegetarian meal the whole family asks for again and again. I was a vegetarian for more than a decade, which is when I first developed this tomato tortellini soup recipe, based on one I had enjoyed at a now long-closed Italian restaurant my husband and I used to frequent. Of course, if you have a serious meat-eater among you, you can alwasy opt for our sausage tortellini soup , but I encourage you to give this meat-free version a try.

This tomato tortellini soup is my go-to when I want something that feels hearty and comforting but takes little effort. I lean on pantry staples like crushed tomatoes and homemade Italian seasoning to save time, then brighten everything up at the very end with a flurry of fresh basil and spinach. Pair it with some crusty bread and an Italian salad and dinner is served in about 30 minutes!

The Key Ingredients

Aromatics: Yellow onion and fresh garlic cloves provide the savory foundation.
The tomato base: A combination of tomato paste (for depth), crushed tomatoes (for texture), and tomato sauce (for smoothness).
Cheese Tortellini: You can use refrigerated, frozen, or dried. I prefer the refrigerated kind for the best texture. You can also swap in spinach or mushroom tortellini.
Chicken Stock: Use low-sodium store-bought so you can control the salt level, or homemade chicken stock . For a vegetarian version, feel free to swap in vegetable broth .
Fresh Greens: Baby spinach and fresh basil ribbons add that signature freshness and a pop of color.
The Slurry: I combine 2 percent milk and a touch of cornstarch to create a creamy finish without the heaviness of cream.

Tomato tortellini soup in a bowl next to a spoon, some crusty bread and a bowl of basil. - 5

How to Make Tomato Tortellini Soup

Sauté the Aromatics: Set a large Dutch oven or heavy-bottomed soup pot over medium heat. Add 2 tablespoons of olive oil. Once the oil begins to shimmer, add 1/2 diced yellow onion, 3 minced garlic cloves, and 2 teaspoons of Italian seasoning. Sauté for 2 to 3 minutes until the onions are soft and translucent.
Build the Broth: Add 1 tablespoon of tomato paste to the pot. Stir continuously for about 2 minutes until the paste turns a deep brick red—this removes the “raw” metallic taste. Pour in 4 cups of chicken stock, 1 (28-ounce) can of crushed tomatoes, and 1 (15-ounce) can of tomato sauce. Stir in 1 teaspoon of brown sugar, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
Cook the Tortellini: Increase the heat to medium-high. Cover the pot and bring the liquid to a rolling boil. Add 8 ounces of cheese tortellini, give it a good stir, and cook according to the package instructions (usually 5 to 8 minutes for refrigerated pasta).
Thicken and Finish : In a small bowl, whisk together 3/4 cup of 2 percent milk and 1 tablespoon of cornstarch until smooth. Pour the mixture into the boiling soup; you will see it thicken almost instantly.
Add the Fresh Herbs: Once the tortellini is tender, reduce the heat to low. Stir in 1 cup of packed baby spinach and 8 large fresh basil leaves (cut into ribbons). Stir just until the spinach wilts. Taste and adjust seasoning if needed. Serve hot!

What to Serve with this Soup

A simple salad and some crusty bread and maybe some olive oil bread dip are more than enough to make a full meal. However, the soup is a meal on its own because it’s filling enough, which also saves room for dessert! I’m never one to turn away lucious chocolate pudding .

Ingredients1x2x3x

▢ 2 tablespoons olive oil
▢ 1/2 large yellow onion, small dice
▢ 3 cloves garlic minced
▢ 2 teaspoons Italian Seasoning
▢ 1 tablespoon tomato paste
▢ 4 cups low-sodium chicken stock, store-bought or homemade
▢ 1 28-ounce can crushed tomatoes
▢ 1 15-ounce can tomato sauce
▢ 1 teaspoon brown sugar
▢ 1 teaspoon kosher salt
▢ 1/2 teaspoon black pepper
▢ 8 ounces cheese tortellini
▢ 3/4 cup 2% milk
▢ 1 tablespoon cornstarch
▢ 1 cup packed baby spinach leaves
▢ 8 large fresh basil leaves cut into thin ribbons

Instructions

Cook the aromatics: Set a large Dutch oven or soup pot over medium heat. Add the olive oil. Once the oil begins to shimmer, at the onions, garlic, and Italian seasoning. Sauté for about 2 to 3 minutes until the onions have softened.
Add the liquids: Add the tomato paste. Stir continuously until it darkens in color, about 2 minutes. Once you’ve cooked the “raw” flavor out of the tomato paste, add the chicken stock, crushed tomatoes, tomato sauce, brown sugar, salt and pepper.
Cook the tortellini: Cover and bring to a boil. Add the tortellini, stir, and cook according to the package instructions.
Finish the soup: Add the milk and cornstarch to a small bowl. Use a fork to whisk together. Stir it into the soup you should see the soup thicken quickly. Once the tortellini is cooked through, reduce the heat to a simmer and stir in the spinach and basil leaves.

Notes

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The sugar in this recipe is relatively limited due to the size of the pot of soup, but I wouldn’t skip it. The sugar balances the acidity of the tomatoes.

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