Roasted Tomato Tortellini Soup

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Roasted Tomato Tortellini Soup combines a creamy tomato soup with cheesy pasta. Using fire-roasted tomatoes gives this soup a nice kick, but it’s perfectly balanced with a pinch of sugar and some heavy cream. Perfect for weeknight cooking!

Soup Season at our home looks like a constant rotations of flavors and textures. We love a spicy Chicken Tortilla Soup, a creamy Autumn Squash Soup, or a hearty Beef Barley Vegetable Soup on any given night of the week!

Two bowls of soup on a tray.

Best Tomato Soup

A good tomato soup recipe is a must for chilly weather. Adding pasta to it is a bonus, and once you make this one, you’ll be hooked for life.

My original tomato soup recipe is pretty standard. THIS one is elevated by 1) using fire-roasted tomatoes instead of regular, 2) using a blender to get the base nice and smooth, and 3) using a combination of milk plus heavy cream.

Let’s eat all the soup!

Side shot of two bowls of soup.

Ingredients Needed

  • Olive Oil and Butter – Fats needed to sauté the veggies for the soup.
  • Veggies – Diced onion and garlic.
  • Seasonings – Dried basil, kosher salt, and freshly ground black pepper.
  • Tomatoes – A combination of crushed tomatoes and diced tomatoes. Using the fire-roasted variety gives this soup that extra kick. If you don’t like a spice kick, use the regular variety or half of each.
  • Broth – Lower-sodium chicken broth is needed to thin this soup slightly.
  • Sugar – Just a pinch of sugar helps to balance the acidity of the tomatoes.
  • Dairy – I like using a combo of 2% milk and heavy cream. You could use any combo you like, except for skim milk.
  • Pasta – Use the cheese tortellini that is in the refrigerated case in your grocery store. This type cooks extra quick and is super tender.
  • Parmesan Cheese – Use a hunk of fresh parm and freshly grate it.
The pot of tomato soup with cream.

How to make Roasted Tomato Tortellini Soup:

  1. Sauté veggies. Use a medium stock pot and heat the olive oil and butter over medium-high heat. Add onions and cook until softened. Then add the garlic and seasonings (basil, salt, and pepper) and stir for a minute.
  2. Blend tomatoes. In a large blender, combine the crushed tomatoes, diced tomatoes, and the sautéed veggies. Blend until smooth, and then pour into the stock pot.
  3. Add remaining ingredients. Then add the broth, sugar, milk, and heavy cream. Bring to a rolling simmer and cook until piping hot.
  4. Add pasta. Add the cheese tortellini and cook for another five minutes or so, until the pasta is tender. Don’t over-cook.
  5. Serve. Serve the soup with a spoonful of diced tomatoes, some freshly shaved parmesan cheese, and some crusty bread. Enjoy!

Can I use fresh tomatoes in tomato tortellini soup?: Yes! Seasonal garden tomatoes would be wonderful to use in this soup. In fact, you can also roast the fresh tomatoes to add a delicious layer of flavor.

LEFTOVER soup is great for meal prep. Store in individual mugs with lids, and lunches are a snap!

Other meatless soup recipes for you to enjoy next:

Soup is my favorite thing to cook in the chillier months. Cozy to the nth degree!

Closeup on a bowl of tomato soup.

Kitchen Tools used for this recipe: (Affiliate Links)

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Two bowls of soup on a tray.

Roasted Tomato Tortellini Soup

Sue Ringsdorf
Roasted Tomato Tortellini Soup combines a creamy tomato soup with cheesy pasta. Using fire-roasted tomatoes gives this soup a nice kick, but it's perfectly balanced with a pinch of sugar and some heavy cream. Perfect for weeknight cooking!
5 from 5 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Dish
Cuisine American
Servings 6 servings
Calories 459 kcal

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1 medium yellow onion – diced
  • 3 cloves garlic – minced
  • 1 teaspoon dried basil
  • kosher salt and freshly ground black pepper – to taste
  • 28 oz fire-roasted crushed tomatoes
  • 30 oz. fire-roasted diced tomatoes
  • 2 1/2 cups lower sodium chicken broth
  • 1 Tablespoon sugar
  • 1/2 cup 2% milk
  • 1/2 cup heavy cream
  • 16 oz. cheese tortellini – from the refrigerator section
  • freshly grated parmesan cheese – to serve

Instructions
 

  • In a medium stock pot over medium-high heat, add the olive oil and butter until melted. Add the onion and saute until softened, about 3-4 minutes. Then add the minced garlic, basil, salt, and pepper, and stir for another minuite or so.
  • In a large blender, add the crushed tomatoes, diced tomatoes, and the sauteed veggies. Blend until smooth, and then pour back into the stock pot. Add the chicken broth and broth and stir well. Bring to a simmer and then add the sugar, milk, and heavy cream. Simmer again until hot.
  • Add the cheese tortellini to the soup, and cook on low for about five minutes, or until tortellini is soft and warmed through.
  • Serve the soup with some freshly shaved parmesan cheese and some crusty bread.

Video

Notes

Note: If you want a milder flavored soup, use regular tomatoes instead of fire-roasted tomatoes.
LEFTOVER soup is great for meal prep. Store in individual mugs with lids, and lunches are a snap!

Nutrition

Calories: 459kcalCarbohydrates: 56gProtein: 18gFat: 19gSaturated Fat: 9gCholesterol: 62mgSodium: 769mgPotassium: 547mgFiber: 7gSugar: 15gVitamin A: 1221IUVitamin C: 17mgCalcium: 246mgIron: 5mg
Keyword fire-roasted tomato soup, tomato tortellini soup
Tried this recipe?Let us know how it was!

8 Comments

  1. Cheryl Taul says:

    I tried this recipe and my guys loved it. I have come to trust in your recipes and so far, not one of them has failed me.
    Thank you for your talents, and your hard work with your site to get them out to us. I Appreciate It!

    1. Suebee Homemaker says:

      Thanks so much Cheryl! That means a lot to me. 🙂

  2. I can’t say I was looking for a soup during a cold spell but I was looking for a delicious flavorful soup and that is exactly what I found. It’s also a very easy soup to make which is a bonus!! I will be putting this on my soup rotation.

    1. Suebee Homemaker says:

      I’m so glad you enjoyed the soup, Shari! 🙂

  3. This soup is hitting the spot during our cold streak!

    1. Suebee Homemaker says:

      One of my favorite soups!

  4. Wow! The ambient temp in Minnesota is right at zero so I was looking for a tasty soup to warm the bones and this one hit the spot. The sautéed onion and garlic add so much flavor to this soup. We had it along with a baguette and a glass of wine. Fantastic!
    Tomorrow we move on to the chicken tortilla soup.

    1. Suebee Homemaker says:

      Hey Big Papa! I’m so glad you enjoyed the soup. Perfect for a FRIGID day! Stay warm.

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