Dinner

Cheesy Tomato Tortellini Soup Recipe

ByOlivia Monroe January 22, 2026January 22, 2026

Introduction

Cheesy Tomato Tortellini Soup is a warm and comforting dish perfect for chilly evenings. Creamy, cheesy, and filled with tender tortellini and bright tomatoes, this soup is both hearty and easy to make. It’s a delightful meal that the whole family will love.

A white bowl filled with creamy orange-red soup, speckled with herbs and spices, holds several large, folded yellow tortellini, some topped with grated cheese and green herb bits, along with small pieces of red sun-dried tomatoes; a metal spoon rests on the right side inside the bowl, all placed on a white marbled surface with a piece of toasted bread partially visible on a white plate to the left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
4 cups vegetable broth
1 package (9 ounces) cheese tortellini
1 cup heavy cream
1 teaspoon dried basil
Salt and pepper to taste
Grated Parmesan cheese for garnish

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, taking care not to burn it.
Step 2: Pour in the crushed tomatoes and vegetable broth, stirring to combine. Bring to a simmer and cook for about 10 minutes until the soup thickens slightly and flavors meld.
Step 3: Add the cheese tortellini and cook according to package instructions, usually 3-5 minutes, until tender and floating to the top.
Step 4: Lower the heat and stir in the heavy cream. Heat through for 2-3 minutes without boiling to maintain creaminess.
Step 5: Season with dried basil, salt, and pepper to taste. Serve hot, garnished with grated Parmesan cheese.

Tips & Variations

Substitute heavy cream with coconut milk or vegan cream for a dairy-free version.
Swap cheese tortellini with spinach or mushroom tortellini for a different flavor.
Add a pinch of red pepper flakes for a spicy kick.
Stir in fresh spinach or kale near the end of cooking for added nutrition and color.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the soup. Avoid boiling when reheating to keep the cream from curdling.

How to Serve

A white bowl filled with creamy orange soup that has a smooth texture and small red specks, topped with eight pieces of golden-yellow tortellini pasta floating in the soup, each with a soft, folded shape. Scattered green herb flakes and small white grated cheese shavings cover the surface. A small silver spoon rests inside the bowl on the right edge. The bowl sits on a white marbled surface, with a partially visible piece of toasted bread to the left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use meat-filled tortellini instead of cheese tortellini?

Yes, meat-filled tortellini work well and add extra protein for a heartier soup.

Is it possible to make this soup ahead of time?

Absolutely. Prepare the soup up to the point before adding tortellini and cream, then refrigerate. Add the tortellini and cream when reheating to keep the textures fresh.