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Creamy Tomato Tortellini Soup

Creamy tomato tortellini soup topped with fresh parmesan and basil. An easy 30-minute meal that the whole family will love!

If you’re looking for an easy soup recipe to make, this is the perfect meal for you! It’s requires minimal ingredients and comes together in just 30 minutes. Some other easy favorites are chicken noodle soup, taco soup, pasta e fagioli and corn chowder.

bowl of tomato tortellini soup with fresh parmesan and basil

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With colder weather on the way, all I’ve wanted to eat for dinner lately is soup! Do you get that way? There’s just something about a warm bowl of soup with homemade cornbread or fresh rolls.

This tomato tortellini soup is the perfect meal on a cold fall or winter day. It’s smooth, creamy and also very filling. You could lighten it up with low fat milk…but I have to say that the half and half just makes it absolutely delicious!

The best part about this recipe is it only takes about 30 minutes to make. It doesn’t get better than that! This dish is perfect for those busy week nights where the last thing you want to worry about is dinner. Plus my whole family loved it!

whisking together ingredients in skillet for tomato tortellini soup

What’s in it?

What makes this recipe so simple is how few ingredients it calls for. You can always add in extras like baby spinach, parmesan and chopped fresh basil.

  • Tomato soup (2 cans)
  • Half and half
  • Italian seasoning
  • Garlic powder
  • Cheese tortellini
  • S&P to taste

How to make tomato tortellini soup

  1. Simmer and season. Warm the tomato soup, water and half and half over medium-heat in a large pot or skillet. Next add in all of the seasonings and simmer on low heat for 10 minutes.
  2. Add tortellini and cook until tender. Then add in tortellini and simmer another 10 minutes, or until cooked and tender. If adding spinach, stir in and allow to cook for one minute.
  3. Add toppings and serve! Ladle into bowls and add parmesan cheese and basil if desired. Enjoy while warm!

creamy tomato tortellini soup in skillet with a wooden spoon

Helpful tips

  • Fresh tortellini cooks faster, but frozen will work too. You may need to cook the frozen tortellini a little longer to get it tender.
  • I use a 9 ounce package of spinach cheese tortellini. If you prefer more tortellini to soup, add a 16 ounce package. If you prefer more soup, then add in 1/2 cup more water.
  • Can sub milk for half and half to lighten it up a bit.
  • For an even creamier consistency, add in another 1/2 cup half and half or 1/2 cup grated parmesan cheese.
  • If adding spinach, mix it in right before serving. It only needs a minute or so to wilt.

bowl of tomato tortellini soup with shaved parmesan on top

More delicious recipes:

tomato tortellini soup in a bowl

Tomato Tortellini Soup

5 from 5 votes
Creamy tomato tortellini soup topped with fresh parmesan and basil. An easy 30-minute meal that the whole family will love!
Cook Time: 30 mins
Total Time: 30 mins
Servings: 5

Ingredients 

  • 21 ounces condensed tomato soup (2 cans)
  • 1-2 cups water
  • 1 cup half and half
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 9-16 ounce package cheese tortellini
  • S&P to taste

Optional: 2-3 cups baby spinach, freshly grated parmesan, chopped basil

    Instructions

    • In large pot or skillet, warm the tomato soup, water and half and half over medium-heat. Add in all of the seasonings and simmer on low for 10 minutes.
    • Then add in tortellini and simmer another 10 minutes, or until cooked and tender. If adding spinach, stir in and allow to cook for one minute.
    • Ladle into bowls and add parmesan cheese and basil if desired. Enjoy while warm!

    Notes

    • I usually use a 9 ounce package of spinach and cheese tortellini. If you prefer more tortellini to soup, add in a 16 ounce package. If you prefer more soup, then add in 1/2 cup more water.
    • If you'd like a creamier consistency, add in another 1/2 cup half and half or 1/2 cup grated parmesan cheese. 

    Calories: 302kcal | Carbohydrates: 43g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 693mg | Potassium: 732mg | Fiber: 3g | Sugar: 11g | Vitamin A: 638IU | Vitamin C: 16mg | Calcium: 145mg | Iron: 2mg
    Course: Soup
    Cuisine: American
    Author: Jamielyn Nye

     

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