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!
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!
- 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.
How to make Roasted Tomato Tortellini Soup:
- 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.
- 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.
- Add remaining ingredients. Then add the broth, sugar, milk, and heavy cream. Bring to a rolling simmer and cook until piping hot.
- Add pasta. Add the cheese tortellini and cook for another five minutes or so, until the pasta is tender. Don’t over-cook.
- 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!
Roasted Tomato Tortellini Soup
- 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
- 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.