Tomato Basil Tortellini Soup Recipe

Master this Tomato Basil Tortellini Soup Recipe with creamy tomato broth, cheese tortellini, and fresh basil in just 30 minutes. A one-pot Italian comfort food perfect for busy weeknights.

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Course: Dinner, Soup

Cuisine: Comfort Food, Italian

Prep Time: 10

Cook Time: 20

Resting Time: 3

Total Time: 35

Servings: bowls

Calories: 385kcal

Cost: $15

Equipment

1 Large Dutch oven Heavy-bottomed, 5–6 quarts
1 Immersion blender Optional, for creamier texture
1 Sharp Chef’s Knife For chopping onions, garlic, basil
1 Wooden spoon/spatula For stirring without scratching pot
1 Ladle For serving neat portions
1 set Measuring cups & spoons For precision with cream & seasoning
1 Cutting board Large, for prepping all vegetables

Ingredients

2 tablespoon Olive oil For sautéing aromatics
1 medium Onion, diced Yellow or white
4 cloves Garlic, minced Fresh preferred
28 oz can Crushed tomatoes Canned
14.5 oz can Diced tomatoes With juices
4 cups Vegetable broth Or chicken broth, low-sodium preferred
1 teaspoon Dried oregano Adds depth
1 teaspoon Sugar Balances acidity
Salt and black pepper To taste
1 cup Heavy cream Or half-and-half for lighter option
½ cup Parmesan cheese, grated Freshly grated
20 oz Cheese tortellini Fresh or frozen
2 cups Fresh spinach (optional) Stir in at the end
¾ cup Fresh basil, chopped Plus extra for garnish
Parmesan cheese Additional, for serving

Instructions

Sauté Aromatics – Heat oil, cook onion until soft, add garlic & oregano.
Build Broth – Add crushed & diced tomatoes, broth, sugar; simmer 10–12 mins.
Cream & Pasta – Stir in cream & Parmesan, add tortellini, cook until tender.
Finish – Stir in basil, adjust seasoning, rest 3 minutes before serving.
Garnish – Top with Parmesan & basil, serve hot.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition