Cheesy Tomato Tortellini Soup

Cheesy Tomato Tortellini Soup is one of those recipes I keep coming back to on busy weeknights when I need something warm, hearty, and fast. It’s a creamy, one-pot meal loaded with pillowy cheese tortellini, rich tomato broth, and melted mozzarella that tastes like it simmered all day. The whole pot comes together with simple pantry staples and very little cleanup.

I still remember the first time I threw this together on a cold Tuesday evening with nothing but a can of crushed tomatoes and a bag of frozen tortellini rattling around in the freezer. My family was gathered around the table before I even finished ladling it into bowls – the smell of garlic and basil alone was enough to pull everyone into the kitchen. That’s the magic of this cheesy tomato tortellini soup. The tomatoes bring a deep, tangy base while the cream and melted cheese tie everything together into something genuinely cozy and satisfying. It has become a go-to comfort food recipe in my house all season long.

What Goes Into This Cozy One-Pot Wonder

I always recommend gathering and prepping everything before you start – this soup moves quickly once the pot heats up. Pro tip: use freshly grated mozzarella and Parmesan if you can, because pre-shredded cheese contains anti-caking agents that can make the soup grainy instead of silky smooth.

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, diced small
• 2 celery stalks, diced small
• 3 cloves garlic, minced (fresh is best here – it makes a noticeable difference in flavor)
• 1 can (28 oz) crushed tomatoes (fire-roasted works great for deeper flavor)
• 4 cups chicken or vegetable broth (low-sodium preferred so you can control the salt level)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (9 oz) cheese tortellini, fresh or frozen
• 1/2 cup heavy cream (sub half-and-half for a lighter version)
• 1 cup mozzarella cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• Fresh basil or parsley, chopped, for garnish

Pro tip: For extra flavor depth in your cheesy tomato tortellini soup, stir in a pinch of red pepper flakes when you add the dried herbs.

How to Make Cheesy Tomato Tortellini Soup Step by Step

I recommend reading through all the steps before you start – this cheesy tomato tortellini soup comes together quickly and you want to be ready for each stage before the last one finishes.

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion turns translucent – about 5 to 7 minutes. You want them tender but not browned.

Step 2: Add the minced garlic and stir constantly for about 1 minute until fragrant. Watch this step closely – garlic burns fast and bitter garlic will affect the flavor of the entire pot.

Step 3: Pour in the crushed tomatoes and broth. Add the oregano, basil, salt, and pepper. Stir well to combine everything. Bring the soup to a boil over medium-high heat, then reduce the heat to a steady simmer. Let it cook uncovered for 10 minutes so the flavors can develop and meld together.

Step 4: Stir in the cheese tortellini. Cook according to the package directions – usually 5 to 7 minutes for fresh tortellini, or a couple of minutes longer for frozen. Stir gently once or twice to prevent sticking. Do not overcook – mushy tortellini will fall apart and make the soup cloudy.

Step 5: This step is important: reduce the heat to low before adding any dairy. Once the heat is low, slowly stir in the heavy cream, then add the mozzarella and Parmesan. Stir gently until both cheeses are fully melted and the soup looks smooth and creamy. Never let the soup boil after adding the cream, as this can cause the sauce to break and look curdled.

Step 6: Taste and adjust salt and pepper as needed. Ladle into bowls and top with fresh basil or parsley and an extra sprinkle of Parmesan before serving.

Best Things to Serve Alongside Cheesy Tomato Tortellini Soup

This soup is rich and filling on its own, but the right sides for cheesy tomato tortellini soup can round out the meal beautifully. Think about balancing the creaminess with something crispy or fresh.

Crusty bread or garlic bread: Perfect for soaking up every last drop of that creamy tomato broth. A thick slice of toasted sourdough works especially well.

Simple green salad: The acidity of a lemon vinaigrette cuts through the richness of the soup and refreshes the palate between bites. Use arugula or romaine for a classic pairing.

Caesar salad: The savory, tangy dressing complements the cheesy tomato base without competing with it. A great choice for a more satisfying weeknight dinner.

Roasted broccoli: If you want to add extra vegetables, roasted broccoli brings a slightly smoky, caramelized contrast to the creamy soup. Kids love it on the side.

More Cozy Soups and Pasta Dinners You’ll Love

If you enjoyed this cheesy tomato tortellini soup, there are plenty more comforting one-pot meals worth adding to your weeknight rotation. For another creamy pasta-meets-soup experience, try the Creamy Tuscan Garlic Tortellini Soup or the rich and satisfying Creamy Ravioli Soup – both use similar techniques and come together just as quickly on a busy night.

This soup also pairs perfectly with a simple side or starter from the kitchen. The Easy Italian Herbs and Cheese Bread is an ideal companion for dipping into that creamy tomato broth, while the hearty Chicken Orzo Tomato Soup makes a wonderful lighter alternative when you want something in the same flavor family but with a different texture.

Storing Your Cheesy Tomato Tortellini Soup the Right Way

Leftover cheesy tomato tortellini soup stores well, though a few things are worth keeping in mind. Let the soup cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months – just know that the cream and tortellini texture may shift slightly after thawing.

When reheating, I recommend doing it slowly on the stovetop over medium-low heat. Add a splash of broth or cream to loosen it back up, since this soup thickens noticeably as it sits. Avoid bringing it to a boil during reheat to keep the cream sauce from breaking or separating.

Pro tip: If you plan to freeze this soup, consider cooking the tortellini separately and adding it fresh when reheating. This keeps the pasta from getting too soft or falling apart over time.

Questions People Ask About This Soup

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