Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup Recipe garnished with Parmesan cheese, croutons and fresh basil.

Creamy Tomato Tortellini Soup Recipe garnished with Parmesan cheese, croutons and fresh basil.

The cheesy tortellini and creaminess of this soup makes this a comfort food. The best part is that it doesn’t take hours. It takes less than 20 minutes. Using the can of condensed tomato soup is a convenient shortcut to this delicious soup.

The fresh basil garnish is pure pleasure for your nose. In the recipe you will be using dried basil. I am the type of person who holds the soup bowl in there hand and holds it right up to my face. I love breathing in the comforting aromas of this soup and letting the steam hit my face.

This creamy tomato tortellini soup is so delicious. Add the garnishes of fresh basil, shredded Parmesan cheese and crunchy croutons and you have a mouthwatering soup that is fit for dinner. Typically I would make some sour dough grilled cheese sandwiches to go with my tomato soup. With this pot of soup it would be too much. This soup is a meal. The recipe makes a whole pot and serves six. Six large bowls of hot creamy tomato goodness.

Refrigerate any leftovers. This soup tastes great leftover. When you are ready to eat just pop it in the microwave stirring half way through heating.

Can I cook Creamy Tomato Tortellini Soup in a slow cooker?

Yes, but you will still have to boil the tortellini separately and add it into the soup at the end. Otherwise you will have big blown up overcooked pasta in your soup. Nobody wants that! You can have the soup ready in 17 minutes and that includes prep time. I would recommend just skipping the crock pot on this recipe. If you are interested in slow cooker soups try my Slow Cooker Salsa Verde Pork Soup.


Creamy Tomato Tortellini Soup

Prep Time: 2 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

6 servings

Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup



  1. Add all of the ingredients except for Parmesan and tortellini into a large pot over medium heat and whisk to combine.
  2. In a separate pot boil frozen tortellini as directed on the package.
  3. Add tortellini and Parmesan cheese and stir.
  4. Serve hot. Garnished with fresh basil, Parmesan cheese, croutons, or crusty bread.


The oil left on the sun dried tomatoes is ok. The tomatoes should not be rinsed to remove the oil.

This recipe was adapted from Taste of Home.

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