Easy Tomato Tortellini Soup (One Pot)
This post may contain affiliate links. Please read my disclosure policy.
The best, quick and easy tomato tortellini soup recipe that’s ready in 30 minutes in one pot, using simple ingredients on stovetop. It’s rich and creamy and packed with so much cheese!
Since it’s still so chilly outside, it’s perfect soup season. To make it into a more filling meal, I like to add tortellini. Tortellini is one of my favorite things ever and I have used it in these recipes with a lot of success: Cheese Tortellini with Garlic Butter Sauce (One Pot), Creamy Tortellini Soup (Crockpot or Slow Cooker Version) and Italian Tortellini Salad (One Bowl).
Table of contents
- Olive oil- This is a more healthy oil and pairs well with the other ingredients.
- Garlic– You can use fresh or bottled, but be sure it is minced.
- Ginger– Use freshly grated, not the powder.
- Onions– This adds to the wonderful savor.
- Diced tomatoes– Make it easy with a can or use fresh.
- Tomato sauce– This helps thicken the soup as well as add flavor and color.
- Rosemary– A unique seasoning that brings just the right taste.
- Oregano– A classic spice used in Italian cooking you don’t want to miss in this soup.
- Basil– Another classic spice that brings in a more appetizing appeal.
- Thyme– Used in various recipes, this seasoning adds an earthy taste perfect for savory meals.
- Salt– Use as needed, but don’t overdo it.
- Pepper– Brings in just a touch of spice.
- Paprika– Adds a nice color as well as an enriched flavor.
- Broth– You can use chicken or vegetable for this recipe.
- Heavy cream- Use this if you want your soup to be thick and creamy.
- Three cheese tortellini- This filled pasta brings substance to the soup.
- Cream cheese- Adds a nice, creamy texture.
- Parmesan cheese- Compliments the other ingredients nicely.
How to make easy one pot butter garlic chicken pasta recipe from scratch?
- Heat oil and saute- The ginger, garlic, and onions until golden brown.
- Add in and cook- The broth, herbs, spices, heavy cream, diced tomatoes, and tomato sauce.
- Toss in the tortellini- And cook until tender.
- Stir in the cheeses– Then top garnish and enjoy!
What to serve with cheesy creamy chicken pasta?
- Bread- Such as breadsticks, garlic bread, dinner rolls, buttered toast, crescent rolls.
- Salad– Such as this Easy Green Salad (One Bowl) or this Cucumber Onion Salad (One Bowl).
- Vegetables– Try steamed veggies or these Oven Roasted Vegetables (One Pan) or Oven Roasted Cauliflower (One Pan).
Add sausage- Add 1 cup of sliced Italian sausage, cooked separately. Then add it along with the tortellini.
Make chicken tomato soup– Add 1 cup of cooked chicken cubes. Again, you will add the cooked chicken when you add the tortellini.
Tomato spinach version- Add 1 cup of chopped spinach in the last 5-7 minutes of cooking.
Add sun dried tomatoes- Use 3/4 cup chopped sun dried tomatoes in the soup.
Include vegetables– You can also mix in 1 cup of your favorite frozen vegetables in the final 5-10 minutes to make a tasty vegetable soup.
Replace some heavy cream– With Greek yogurt or milk and use low fat or fat free cheeses to make this soup a little healthier.
Tips and techniques
Choose your desired broth- You can use whatever broth you like. Both, chicken and vegetable taste really good.
Use low sodium broth- Because you don’t want your soup to become too salty.
If you are adding anything to the soup– That is not listed in the recipe below (i.e. sausage, meatballs, spinach or other vegetables), make sure you cut and cook them properly separately and then add them into the soup as one of the last steps when you add the tortellini.
When you eat leftovers the next day– You may notice that the soup has gotten thicker because a lot of the broth would have been absorbed by the tortellini. Just add a little more broth or water, while reheating to get the consistency you like.
The amount of herbs in this recipe can be adjusted– Based on your preference.
You can omit all the seasonings– And replace that with 1-2 tbsp Italian seasoning blend, based on your preference.
You can use a small amount of corn starch slurry or continue cooking until it thickens to your desired consistency.
Simply add in a little more broth or water until the soup reaches desired consistency.
- Refrigerate– Leftovers can be stored in a sealed container in the fridge for up to 2 days
- Freeze– I don’t recommend freezing this soup, because the tortellini, like other pasta, will have a different consistency and likely fall apart easily. However, you can make the soup base without the tortellini and heavy cream. When you are ready, thaw and reheat the soup base, then add in the cream and cooked tortellini, stir together until warmed and combined.
- Reheat– This can be done in the microwave in a microwave safe bowl or over the stove in a pot.
- Make ahead– This soup can be made up to 2 days before serving when placed in a sealed container in the fridge.
More easy soup recipes
- Instant Pot Potato Soup (Creamy)
- Slow Cooker Minestrone Soup
- Cream of Broccoli Soup (One Pot)
- Best Cabbage Soup (One Pot)
- Split Pea Soup (One Pot)
One Pot Tomato Tortellini Soup
- 1 tbsp Olive oil
- 3 tbsp Garlic, Finely chopped
- 1 tbsp Ginger, Grated
- 1 cup Onions, Finely chopped
- 28 oz Diced tomatoes
- 15 oz Tomato sauce
- 1 tsp Rosemary, Dried
- 1 tsp Oregano, Dried
- 1 tsp Basil, Dried
- 1 tsp Thyme, Dried
- Salt , To taste
- Pepper, To taste
- 1/2 tsp Paprika
- 4 cups Broth, Chicken or Vegetable, Low sodium
- 1/2 cup Heavy cream
- 20 oz Three cheese tortellini, Refrigerated
- 1/4 cup Cream cheese
- 1/2 cup Parmesan cheese, Shredded
- 2 tbsp Fresh basil or Cilantro, Roughly chopped, For garnish
- Heat oil in a non-stick pot and add saute garlic, ginger and onion until golden brown,
- Add diced tomatoes, tomato sauce, rosemary, oregano, basil, thyme salt, pepper, paprika, chicken broth, heavy cream and mix to combine everything together. Cook for about 20 minutes on medium heat.
- Add the tortellini and and cook until the tortellini is tender.
- Stir in cream cheese and parmesan cheese.
- Garnish with basil or cilantro. Enjoy!
- You can also omit all the seasonings and replace that with 1-2 tbsp Italian seasoning blend, based on your preference.
- When reheating leftovers the next day, the soup will be thicker. Be sure to add a splash of water or broth to get the consistency you like.
- Use low sodium broth.
- You can add frozen chopped spinach in the last 5 minutes, if you like.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.