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Easy Creamy 5-Ingredient Tomato Tortellini Soup

creamy tomato tortellini soup - featured image
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A quick and comforting creamy tomato tortellini soup made with just five simple ingredients, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 9 ounces fresh or refrigerated cheese tortellini
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or half-and-half
  • 2 cloves garlic, minced
  • Salt, black pepper, and a pinch of dried basil or Italian seasoning to taste (optional)

Instructions

  1. Heat 1 tablespoon of olive oil or butter in a large soup pot over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, avoiding browning.
  2. Pour in the crushed tomatoes and broth. Stir to combine and bring to a gentle simmer, about 5 minutes.
  3. Season with salt, black pepper, and dried basil or Italian seasoning. Taste and adjust seasoning as needed.
  4. Add the cheese tortellini, stir gently to prevent sticking, cover with a lid, and simmer for 5 to 7 minutes until tortellini are tender but not mushy.
  5. Reduce heat to low and slowly stir in the heavy cream or half-and-half. Heat for another 2 minutes without boiling to prevent curdling.
  6. Taste again and adjust seasoning if necessary. If too thick, add a splash of broth or water to loosen.
  7. Serve warm, optionally topped with freshly grated Parmesan or torn basil leaves.

Notes

Use fresh cheese tortellini for best texture; frozen tortellini requires a couple extra minutes cooking. Lower heat before adding cream to avoid curdling. Taste and adjust seasoning after adding broth and tomatoes. For a smoother soup, use an immersion blender before adding tortellini. Leftovers keep well refrigerated for up to 3 days; add broth when reheating to loosen. Freezing is not recommended after adding cream and tortellini.

Nutrition

Keywords: tomato soup, tortellini soup, creamy soup, easy soup recipe, 5-ingredient soup, quick dinner, comfort food

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