Creamy Tomato Tortellini Soup is the ultimate quick weeknight dinner—ready in just 30 minutes with a rich, velvety tomato base, tender cheese tortellini, and fresh spinach all cooked in one pot. It tastes like a cross between creamy tomato basil soup and cheesy Italian pasta, making it comforting, satisfying, and completely family-friendly. With simple pantry ingredients and minimal cleanup, this soup is perfect for busy nights when you want something warm, delicious, and effortless.
The secret to making this soup so flavorful is building a savory base with garlic, tomato paste, and Italian herbs, then simmering everything with diced tomatoes and broth before finishing with cream, parmesan, and cheese-filled tortellini. A handful of fresh spinach and basil at the end add color, freshness, and balance to the richness. Serve it with crusty bread or garlic toast for an easy, cozy dinner that feels special but requires almost no effort.
Why you’ll love this recipe
Quick 30-minute weeknight dinner means this soup comes together fast with simple steps and mostly pantry staples. One-pot simplicity keeps cleanup minimal since everything cooks in a single pot from start to finish. Creamy and comforting describes the velvety tomato broth enriched with cream and parmesan that makes every spoonful rich and satisfying. Hearty and filling thanks to cheese tortellini that make this soup feel like a complete meal without needing anything extra. Family-friendly and customizable means you can adjust the vegetables, add protein like sausage, or keep it vegetarian to suit your taste.
What is Creamy Tomato Tortellini Soup?
Creamy Tomato Tortellini Soup is a comforting Italian-inspired soup made with a rich tomato base, tender cheese tortellini, and a velvety cream finish. The soup typically starts with sautéed aromatics like onion and garlic, then builds flavor with tomato paste, canned diced tomatoes, and broth before being enriched with heavy cream and parmesan cheese. Cheese tortellini cook directly in the soup, soaking up all the savory, tomatoey goodness and making the soup hearty enough to serve as a main course.
What makes this soup special is how quickly it comes together while still tasting restaurant-quality. Some versions blend the soup for an ultra-smooth base, while others keep it chunky and rustic with visible tomato pieces. Either way, fresh spinach and basil at the end add brightness and balance to the rich, creamy broth.
Key ingredients
Cheese tortellini, either refrigerated or frozen, are the star of the soup and make it hearty and satisfying without needing any other pasta or grains.
Diced tomatoes, canned or fresh, provide the base for the tomato flavor and give the soup body and texture.
Tomato paste adds concentrated, deep tomato flavor and richness when cooked down with the aromatics.
Onion and garlic build the savory, aromatic foundation that makes the soup taste complex and flavorful.
Chicken or vegetable broth forms the liquid base and keeps the soup savory and well-seasoned.
Heavy cream or half-and-half creates the signature creamy, velvety texture that makes this soup so comforting.
Parmesan cheese adds nutty, salty richness and helps thicken the broth into a silky sauce.
Fresh spinach wilts quickly into the soup and adds color, freshness, and a nutritional boost.
Italian seasoning, basil, and red pepper flakes add warmth, herbaceous notes, and optional gentle heat.
Sugar balances the acidity of the tomatoes and rounds out the flavors.
Creamy Tomato Tortellini Soup (Quick Weeknight Dinner)
Servings: 4–6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 2 tablespoons olive oil or butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- ¼–½ teaspoon red pepper flakes (optional)
- 1 can (28 oz / 800 g) diced tomatoes
- 3 cups low-sodium chicken or vegetable broth
- 1 teaspoon sugar (to balance acidity)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 package (9–12 oz / 250–350 g) refrigerated or frozen cheese tortellini
- ½ cup heavy cream or half-and-half
- ½ cup freshly grated parmesan cheese
- 2–3 cups fresh baby spinach
- Fresh basil, for garnish
Step-by-step instructions
1. Sauté the aromatics
Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion with a pinch of salt and sauté for 4–5 minutes, stirring occasionally, until soft and translucent. Stir in the minced garlic and cook for about 1 minute until fragrant.
2. Build the tomato base
Add the tomato paste to the pot and cook for 2–3 minutes, stirring frequently, until it darkens slightly and becomes fragrant. This step deepens the tomato flavor and adds richness to the soup. Stir in the Italian seasoning and red pepper flakes (if using) and cook for another 30 seconds.
3. Add broth and tomatoes
Pour in a small splash of the chicken or vegetable broth and stir to dissolve the tomato paste, scraping up any browned bits from the bottom of the pot. Add the remaining broth and the canned diced tomatoes with their juices. Stir in the sugar, salt, and black pepper. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 6–8 minutes to allow the flavors to meld.
4. Blend for creaminess (optional)
For a smoother, creamier base, use an immersion blender to blend the soup partially or completely until you reach your desired texture. If using a regular blender, carefully blend the soup in batches (hot liquids expand, so fill the blender only halfway and hold the lid with a towel). Return the blended soup to the pot. If you prefer a chunkier soup, skip this step entirely.
5. Cook the tortellini
Bring the soup back to a gentle boil. Add the cheese tortellini and cook according to the package directions, usually 8–10 minutes for refrigerated tortellini or a bit longer for frozen, stirring occasionally. The tortellini are done when they float to the top and are tender.
6. Add cream, cheese, and spinach
Reduce the heat to low. Stir in the heavy cream or half-and-half and the grated parmesan cheese, stirring until the cheese melts completely and the soup becomes creamy. Add the fresh spinach and stir for 1–2 minutes until it wilts into the soup. Taste and adjust seasoning with more salt, pepper, or sugar as needed.
7. Serve
Ladle the Creamy Tomato Tortellini Soup into warm bowls. Garnish with extra parmesan cheese and freshly torn or chopped basil. Serve immediately with crusty bread, garlic bread, or a simple green salad for a complete, satisfying weeknight dinner.
Tips for best results
Cook tomato paste down until it darkens to develop deep, rich flavor before adding the liquid. Blend the soup for an ultra-smooth, creamy base, or leave it chunky if you prefer more texture. Add cream and cheese off high heat to prevent the soup from curdling or separating. Cook tortellini just until tender and floating—overcooking makes them mushy. Add spinach at the very end so it stays bright green and fresh.
Variations and substitutions
Add protein by stirring in cooked Italian sausage, crispy bacon, shredded rotisserie chicken, or chickpeas for a heartier soup.
Make it lighter by using half-and-half instead of heavy cream, or swap cream for a splash of milk and extra parmesan for a thinner but still flavorful broth.
Change the greens by using chopped kale, Swiss chard, or arugula instead of spinach—add these a few minutes earlier so they have time to soften.
Use cream cheese for extra richness by stirring in 4 ounces of cubed cream cheese along with the broth for an ultra-creamy, tangy base.
Make it in the slow cooker by combining all ingredients except tortellini, cream, cheese, and spinach in a slow cooker and cooking on low for 4–6 hours, then adding the remaining ingredients in the last 15–20 minutes.
Storage and reheating
Let the soup cool completely, then store in airtight containers in the refrigerator for up to 4 days. The tortellini will continue to absorb liquid as the soup sits, so it will thicken considerably. When reheating on the stovetop over medium heat, add a splash of chicken broth, water, or cream to loosen the soup back to your preferred consistency. Stir gently and heat until warmed through, being careful not to boil hard to keep the cream and cheese smooth.
For best texture when meal prepping, store the creamy tomato base separately from the cooked tortellini. When ready to serve, reheat the base, add fresh tortellini, and cook for just a few minutes until tender.
This soup can be frozen for up to 2 months, but for best results, freeze it before adding the cream, cheese, and tortellini. Thaw overnight in the refrigerator, reheat gently on the stovetop, then stir in fresh cream, parmesan, and cook fresh tortellini just before serving for the silkiest texture and perfectly tender pasta.