Indulge in a bowl of pure comfort with this sensational Creamy Tomato Tortellini Soup recipe. This delightful dish is incredibly easy to whip up on the stove, Instant Pot, or Slow Cooker, giving you the flexibility to choose the method that suits your busy schedule best. Try this soup today and discover a truly mouthwatering culinary experience that will have the entire family coming back for seconds.
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
Why You’ll Love This Creamy Tomato Tortellini Soup
You are going to absolutely love this soup for many reasons. First, it can be made in just about 30 minutes, so you can enjoy a delicious dinner even on busy weeknights.
Second, the creamy tomato broth is filled with flavor and comforting texture. Packed with delicious tortellini, tomatoes, basil, and parmesan, this soup provides a wonderful balance of savory ingredients that makes for an unforgettable meal.
Finally, it’s incredibly versatile! You can easily tweak this easy recipe to suit your own tastes by adding different vegetables or spices.
Creamy Tomato Tortellini Soup Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
Vegetables: Onion, celery, carrots, canned diced or crushed tomatoes. These vegetables will create a tasty base for the soup.
Chicken Broth: A rich and flavorful chicken stock will infuse the soup with an amazing depth of flavor.
Spices: The spices you will need for this soup are bay leaf, basil, oregano, garlic powder, salt, and black pepper. Italian Seasoning can be used in place of basil and oregano.
Cheese Tortellini: Cheese-filled tortellini adds a delightful texture and flavor to the soup. You can use fresh tortellini or frozen tortellini.
Half & Half: You will use half and half to create an incredibly creamy tomato soup!
Parmesan Cheese: This is optional, but it adds a delicious nutty and cheesy flavor to the soup.
How To Make Creamy Tomato Tortellini Soup on the Stove
[Step 1] Add the diced tomatoes, celery, carrots, onions, oregano, basil, bay leaf, salt, pepper, garlic powder, and chicken broth to a large pot.
[Step 2] Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
[Step 3] In a separate pan, prepare a roux for the soup by melting the butter over medium-low heat then sprinkling with flour. Once the butter and flour are combined, mix in one cup of soup. Add two more cups of soup and stir until it begins to thicken.
[Step 4] While making the roux, add the tortellini to the warm soup and simmer for 2-3 minutes.
[5] Add the roux mixture back to the soup. When the soup begins to thicken, add the parmesan and half and half. Stir until the cheese is melted and add more salt and pepper, if necessary.
[6] Serve warm, topped with shredded parmesan cheese and warm breadsticks on the side.
Creamy Tortellini Soup Instant Pot Instructions
[1] Add the diced tomatoes, celery, carrots, onions, oregano, basil, bay leaf, salt, pepper, garlic powder, and chicken broth to the pressure cooker.
[2] Close the lid and make sure that the steam valve is sealed and press the soup button.
[3] When the time is up, use the quick release method to allow the steam to escape from the Instant Pot.
[4] On the stovetop over medium heat, prepare a roux for the soup by melting the butter in a sauce pan and adding the flour. Once that is combined, mix in one cup of soup. Add two more cups of soup and stir.
[5] Turn the Instant Pot on Saute and bring it to a boil. Add the cheese tortllini to the soup and allow it to boil for 2-3 minutes.
[6] Turn the Instant Pot on warm and add the roux mixture back into the soup. When the soup begins to thicken, add the parmesan and warmed half and half. Stir until the cheese is melted. Add more salt and pepper if needed.
[7] Serve warm, topped with shredded parmesan cheese and warm breadsticks on the side.
Slow Cooker Instructions
[1] Add the diced tomatoes, celery, carrots, onions, oregano, basil, bay leaf, salt, pepper, garlic powder, and chicken broth to the crock pot.
[2] Cook on LOW for 5-7 hours.
[3] About 30 minutes before serving, prepare the roux by melting the butter in a sauce pan and adding the flour. Once that is combined, mix in one cup of soup. Add two more cups of soup and stir.
[4] While making the roux, add the tortellini to the warm soup and simmer for 2-3 minutes.
[5] Add the roux mixture back to the soup. When the soup begins to thicken, add the parmesan and half and half. Stir until the cheese is melted and add more salt and pepper, if necessary.
[6] Serve warm, topped with shredded parmesan cheese and warm breadsticks on the side.
Helpful Kitchen Tools
How to Store Leftovers
Leftover Creamy Tomato Basil Soup will stay fresh in an airtight container in the refrigerator for up 3-4 days. It can also be frozen for up to 3 months. To reheat, simply thaw and either microwave or gently heat on the stovetop.
Substitutions and Variations
- Feel free to use vegetable broth or stock in place of chicken broth, if desired.
- You can also swap the canned tomatoes for fresh tomatoes, if you’d like.
- Use fresh basil for even more flavor.
- Add 1/2 pound of cooked hot Italian sausage for hearty comfort food experience.
- Heavy cream or Low Fat Milk can be substituted for the half and half.
- For an extra flavor boost, add a splash of white wine while simmering the soup.
- To make this soup vegetarian friendly, omit the chicken broth and replace it with vegetable broth.
- For a spicier soup, add red pepper flakes or hot sauce to taste.
What To Serve with Creamy Tomato Soup
Bread: A crusty piece of garlic bread or roll will go great with a warm bowl of soup. Try this Rosemary Bread, Lion House Rolls, or Moist Cornbread.
Salad: A side salad would also be a great option to enjoy with creamy tomato tortellini soup. Try this Tossed Italian Salad.
Sandwich: For more of a meal, try serving this tomato soup with this Toy Story Grilled Cheese Sandwich or Grinder Sandwich.
Dessert: A slice of New York Cheesecake or Caramel Pecan Silk Pie would be a great way to finish your meal.
Soup Recipes to Try:
Final Thoughts
This Creamy Tomato Tortellini Soup is a comforting and flavorful meal that can be prepared on the stovetop, in an instant pot, or in a slow cooker. It’s a great way to warm up during cooler months, or enjoy as a year-round favorite. Serve this easy soup with your favorite sides for a delicious and hearty meal! Enjoy!
Creamy Tomato Tortellini Soup
Indulge in a bowl of pure comfort with this sensational Creamy Tomato Tortellini Soup recipe. This delightful dish is incredibly easy to whip up on the stove, Instant Pot, or Slow Cooker, giving you the flexibility to choose the method that suits your busy schedule best. Try this soup today and discover a truly mouthwatering culinary experience that will have the entire family coming back for seconds.
Ingredients
- 1 Cup onion, chopped
- 1 Cup Celery, chopped
- 1 Cup Carrots, chopped
- 2 Cans Diced Tomatoes
- 4 Cups chicken broth
- 1 Bay Leaf
- 1 Tablespoon Basil
- 1 Teaspoon Oregano
- 1 Teaspoon Garlic Powder
- 1 1/2 Teaspoons Salt
- 1/2 Teaspoon Black Pepper
- 1 Package Tortellini, fresh or frozen
- 1/2 Cup butter
- 1/2 Cup All-Purpose Flour
- 2 Cups Half and Half
- 1 Cup Grated Parmesan Cheese
Instructions
Stove Top Instructions
- Add the diced tomatoes, celery, carrots, onions, oregano, basil, bay leaf, salt, pepper, garlic powder, and chicken broth to a large pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- In a separate pan, prepare a roux for the soup by melting the butter over medium-low heat then sprinkling with flour. Once the butter and flour are combined, mix in one cup of soup. Add two more cups of soup and stir until it begins to thicken.
- While making the roux, add the tortellini to the warm soup and simmer for 2-3 minutes.
- Add the roux mixture back to the soup. When the soup begins to thicken, add the parmesan and half and half. Stir until the cheese is melted and add more salt and pepper, if necessary.
- Serve warm, topped with shredded parmesan cheese and warm breadsticks on the side.
Instant Pot Instructions
- Add the diced tomatoes, celery, carrots, onions, oregano, basil, bay leaf, salt, pepper, garlic powder, and chicken broth to the pressure cooker.
- Close the lid and make sure that the steam valve is sealed and press the soup button.
- When the time is up, use the quick release method to allow the steam to escape from the Instant Pot.
- On the stovetop over medium heat, prepare a roux for the soup by melting the butter in a sauce pan and adding the flour. Once that is combined, mix in one cup of soup. Add two more cups of soup and stir.
- Turn the Instant Pot on Saute and bring it to a boil. Add the cheese tortllini to the soup and allow it to boil for 2-3 minutes.
- Turn the Instant Pot on warm and add the roux mixture back into the soup. When the soup begins to thicken, add the parmesan and warmed half and half. Stir until the cheese is melted. Add more salt and pepper if needed.
- Serve warm, topped with shredded parmesan cheese and warm breadsticks on the side.
Slow Cooker Instructions
- Add the diced tomatoes, celery, carrots, onions, oregano, basil, bay leaf, salt, pepper, garlic powder, and chicken broth to the crock pot.
- Cook on LOW for 5-7 hours.
- About 30 minutes before serving, prepare the roux by melting the butter in a sauce pan and adding the flour. Once that is combined, mix in one cup of soup. Add two more cups of soup and stir.
- While making the roux, add the tortellini to the warm soup and simmer for 2-3 minutes.
- Add the roux mixture back to the soup. When the soup begins to thicken, add the parmesan and half and half. Stir until the cheese is melted and add more salt and pepper, if necessary.
- Serve warm, topped with shredded parmesan cheese and warm breadsticks on the side.
Nutrition Information:
Yield: 8 Serving Size: 1 BowlAmount Per Serving: Calories: 328Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 69mgSodium: 1338mgCarbohydrates: 23gFiber: 3gSugar: 7gProtein: 10g
Amanda
Tuesday 13th of February 2018
So "press the soup button"...what should that time be? Is that the 40min earlier in the recipe?
Ariel
Saturday 10th of February 2018
It has been so cold here in Saskatchewan, Canada, so I wanted to make a 'comfort food' for dinner. This did the trick...thanks for the recipe, Mindy! I will definitely be making this again.
Linda Racine
Sunday 4th of February 2018
Thanks Mindy!
mindymoser
Thursday 8th of February 2018
You're Welcome!
Linda Racine
Saturday 27th of January 2018
Hi...
Thanks for the recipe. Sounds delicious.
2 cans of diced tomatoes?? What size please.
--Linda
mindymoser
Monday 29th of January 2018
(2) 14-15 ounce cans