Creamy Tomato Soup with Tortellini is a flavorful homemade soup loaded with veggies! Cheese tortellini added to creamy tomato soup & topped with cheese for a warm, comforting dinner.
Cheese tortellini soup is unlike any other, this is 3 incredible recipes merged into one fantastic and satisfying soup. This homemade tomato tortellini soup is creamy, hearty and perfect for anyone who loves tomato soup.
Creamy Tomato Soup with Tortellini
It is a wonderful homemade tomato soup using real tomatoes (or diced and canned for convenience). This soup comes together with carrots, celery, onion, garlic, and spices to pack a flavorful bite! Add in the cream cheese and heavy cream and you end up with an amazingly thick and creamy soup that fills your stomach with warmth and love. Then you add in cheese tortellini and you feel like you are fine dining in your kitchen! Finishing it off with a little parmesan cheese on top is the perfect way to round out this 5-star dish!
Why we think you will love this tomato soup:
We have been big fans of this soup recipe for YEARS and have so many reasons to love it. Here are three great reasons why we think you are going to enjoy this recipe just as much as we do.
- Simple ingredients. We use basic kitchen spices, pantry staples, and canned ingredients to create a flavorful rich tasting soup that feels high class. Chances are good that you may have several of these ingredients on hand already.
- Basic “how-to” steps. This recipe is mostly just stirring and waiting for everything to finish. The steps are all fairly simple and easy so novice chefs wanting to get more experience in the kitchen should have an easy time completing this recipe. The step-by-step photos below should also help to clarify things as well.
- Great for those garden tomatoes! Do you have a summer garden packed full of ripe or almost-ripe tomatoes right now? If you do then this is a great recipe for you to use.
Ingredients for Creamy Tomato Soup with Tortellini
Olive oil: You need 2 tablespoons of olive oil to help us cook down some of the veggies in the beginning steps. This will create a more flavorful and aromatic soup broth later.
Onion: You want 1 small red onion (chopped) because it is going to pack a great sweet and savory flavor into this soup.
Garlic: With 2 cloves of minced garlic this will add a great flavor. Use freshly minced or from a jar.
Celery: 1 cup of chopped celery (about 2 stalks) is all you need for this recipe.
Carrots: You just need 1 cup of sliced carrots (about 2-3 large carrots) for a hearty addition to this soup.
Bay leaf: Using 1 bay leaf will help to add a heap of flavor while the soup simmers.
Dried Basil: Just 1 teaspoon of dried basil will help to get some of those classic Italian flavors into the soup.
Red Pepper flakes: You need a dash of crushed red pepper flakes. They will add flavor and a small amount of heat that rounds out the dish well.
Balsamic Vinegar: We only need a splash of balsamic vinegar (about 2 teaspoons), it will add a little acidity to round out the other flavors.
Sugar: To cut down on the harsh acidic flavor of tomatoes 1/2 teaspoon of sugar will do a great deal in the long run. Don’t worry, it is not enough to make the soup taste sweet.
Tomatoes: You will need 3 cans (14.5 ounce) of diced tomatoes or you can use 4 fresh tomatoes per can if you wanted to use fresh. No need to remove the skin- once you blend the soup you won’t even be able to tell they are on still.
Broth: Using 2 cups of chicken broth or vegetable broth (your choice) will help to make a flavorful and great soup consistency.
Cream cheese: You need 4 ounces of cream cheese to make this soup taste thick, creamy, and incredible!
Heavy cream: Just 1/4 cup of heavy cream is enough to make this soup a little richer.
Cheese tortellini: 1 package of cheese tortellini makes this soup complete. We used a 7 ounce box of dried tortellini, but you can use fresh!
Parmesan cheese: You will need 1/3 cup of parmesan cheese to go into the soup, but remember to grab a little more for garnishing in the end!
Salt and Pepper: Added for taste.
How to make Creamy Tomato Soup with Tortellini
Prep
Heat your olive oil in a large pot over medium heat.
Prepare your vegetables, chop the onion, celery, and carrots.
If you are using fresh garlic, mince that as well.
Saute Veggies
In the heated pot, combine the minced garlic, onion, vinegar, salt, and basil. Cook until tender (about 5 minutes).
Then, stir in the carrots, celery, bay leaf, and crushed red pepper flakes. Cook until hot, add in chosen broth and bring to a boil.
Simmer the broth
Once the mixture has boiled, reduce heat to low and simmer with the lid on for 10 minutes.
Next, add in the diced (or fresh) tomatoes. If using canned, you want them undrained.
Season with salt and pepper to taste and increase the temperature until boiling again. Then, decrease the temperature again and simmer on low for 15 minutes.
Dig around the soup and remove the bay leaf from the pot. This ingredient provides fantastic flavor in the dish but you do not want to keep it in and serve it to someone, it can be a bit bitter.
Blend soup until creamy
Using a hand immersion blender (or carefully transfer the soup in batches to a blender) blend the soup until it is well blended. You want to blend for about 3-4 minutes to get it as smooth as possible.
When done, pour the soup back into the large pot.
Heat the cream cheese
After the soup is blended, in a small bowl, heat your cream cheese in the microwave for 30 seconds.
Then, add in the heavy cream and then microwave for another 30 seconds. Whisk until smooth and creamy.
Then, add the cream cheese mixture to the pot of tomato soup.
Next, add in 1/3 cup of Parmesan cheese and stir until all is well combined.
Add Pasta
If using dried tortellini (like we did) boil it separately for about half of the required time. If you are using fresh, add it directly to the soup, no boiling is required.
Proceed to stir in the tortellini with the tomato soup and continue to simmer on low heat for 10-15 minutes.
When ready to serve, scoop into single serving bowls and top with additional parmesan cheese.
Serve and enjoy!
What to Serve With Creamy Tomato Soup With Tortellini
This soup is great as-is but served alongside a grilled cheese sandwich or a nice side salad and you have yourself a full meal and can’t be beaten! I also recommend trying this soup with my EASY NO KNEAD ARTISAN BREAD served on the side (it’d be great for dipping!)
Enjoy!
Creamy Tomato Soup with Tortellini
Ingredients
- 2 Tbsp olive oil
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 cup celery, chopped
- 1 cup carrots, sliced
- 1 bay leaf
- 1 tsp dried basil
- 1 dash crushed red pepper flakes
- 2 tsp balsamic vinegar
- ½ tsp sugar
- 43.5 oz diced tomatoes three 14.5 oz cans (or 4 fresh tomatoes)
- 2 cups chicken broth or vegetable broth
- 4 oz cream cheese
- ¼ cup heavy cream
- 7 oz dried cheese tortellini or frozen tortellini
- ⅓ cup grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Prepare your vegetables, chop the onion, celery, and carrots. If you are using fresh garlic, mince that as well.
- Heat the olive oil in a large pot over medium heat.
- In the heated pot, combine the minced garlic, onion, vinegar, salt, and basil. Cook until tender (about 5 minutes). Then, stir in the carrots, celery, bay leaf, and crushed red pepper flakes. Cook until hot, add in chosen broth and bring to a boil.
- Once the mixture has boiled, reduce heat to low and simmer with the lid on for 10 minutes.
- Next, add in the diced (or fresh) tomatoes. If using canned, you want them undrained. Season with salt and pepper to taste and increase the temperature until boiling again. Then, decrease the temperature again and simmer on low for 15 minutes.
- Remove the bay leaf from the pot. This ingredient provides fantastic flavor in the dish but you do not want to keep it in and serve it to someone, it can be a bit bitter.
- Using a hand immersion blender (or carefully transfer the soup in batches to a blender) blend the soup until it is well blended. You want to blend for about 3-4 minutes to get it as smooth as possible. When done, pour the soup back into the large pot.
- After the soup is blended, in a small bowl, heat your cream cheese in the microwave for 30 seconds. Add in the heavy cream and microwave for another 30 seconds. Whisk until smooth and creamy.
- Then, add the cream cheese mixture to the pot of tomato soup. Next, add in 1/3 cup of Parmesan cheese and stir until all is well combined.
- Proceed to stir in the tortellini with the tomato soup and continue to simmer on low heat for 10-15 minutes. If using dried tortellini (like we did) boil it separately for about half of the required time. If you are using fresh, add it directly to the soup, no boiling is required.
- When ready to serve, scoop into single serving bowls and top with additional parmesan cheese. Serve and enjoy!
Nutrition
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Adapted from Two Peas & Their Pod’s Recipe
How long is soup good for?
You can keep this soup stored well covered in the fridge for about 3-4 days. Keep in mind that the longer that the soup sits, the more the starches of the tortellini pasta may cause the soup to thicken, so it’s best to enjoy this soup within 2 days for the best results.
Can you freeze creamy tomato soup?
Due to the added cream cheese and heavy cream (and Parmesan cheese) in the base of this soup, I would not recommend it. When you freeze dairy based food products, they usually separate and become unpleasant when thawed and reheated. To avoid this, simply keep it stored in the fridge and eat within a few days.
Is creamy tomato soup healthy?
There is protein, veggies, dairy, and tomatoes are high in antioxidants. This is a pretty good soup to enjoy when you’re sick or feeling unwell because it can pack a lot of good nutrition into every bite.
Looking for more fabulous soup recipes? We’ve got you covered!
- Crockpot Ham and Bean Soup
- Cheesy Tomato Soup
- Slow Cooker Chicken Alfredo Soup
- Crockpot Sausage Tortellini Soup
- Creamy Wild Rice Soup
- Easy Tomato Basil Soup
- Tomato Basil Soup (Zupas Copycat)
- Easy Vegetable Chowder
- Butternut Squash Soup
- Lemon Chicken Vegetable Soup
- Zucchini Sausage Soup
- Classic Chicken Noodle Soup
- 20 Minute Loaded Baked Potato Soup
- French Onion Tomato Soup
- Lasagna Soup
Spend the evening cuddling up to a warm bowl of creamy tomato soup with tortellini. With a rich, creamy, and flavorful soup like this, it really hits the spot on a cold night!
Joyce Blodgett says
Oh, does this ever look and sound wonderful! I’d probably add fresh basil leaves (chopped), having recently discovered just how delicious basil is in tomato soup, but there aren’t any changes I’d make. Since I live alone (sort of), and have only myself to cook for, I can see where this would make a good number of meals to have all week :-). In that case, I’d just add the tortellini to each batch as I heated the soup, yes?
Jessica says
Sounds like you’ve got a great plan!! 🙂
Terry says
I’m salivating at the thought of this soup! But – I do have a suggestion. In the Ingredients list, you have ” 43.5 oz…three 14.5 oz cans (4 fresh tomatoes)”. Perhaps you could specify 4 fresh tomatoes = 1 – 14.5 oz. can, to avoid any confusion – for those who just go to the recipe, rather than reading the entire article.
Thanks! From a 55°F Alberta, Canada 🇨🇦 afternoon (with a frost advisory for tonight & a forecast of 31°F. Brrr!)
Janice Hill says
I just made this soup and it’s by far the best tomato soup I have ever tasted! I absolutely LOVE it and will make this whenever I want tomato soup. No more canned for me.
Nicole says
This makes us happy to hear 🙂