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One Pot Tomato Tortellini Soup

Print Recipe
Quick and easy tomato tortellini soup that's ready in 30 minutes in 1 pot, using simple ingredients, on stovetop. It's rich and creamy and packed with so much cheese! 
Course Main Course
Cuisine American, Italian
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 8 Servings
Calories 151
Author Abeer

Ingredients

  • 1 cup Onions Finely chopped
  • 3 tbsp Garlic Finely chopped
  • 1 tbsp Ginger Grated
  • 1 tbsp Olive oil
  • 1 tsp Rosemary Dried
  • 1 tsp Basil Dried
  • 1 tsp Thyme Dried
  • 1 tsp Oregano Dried
  • 1/2 tsp Paprika
  • 28 oz Diced tomatoes
  • 15 oz Tomato sauce
  • Salt To taste
  • Pepper To taste
  • 4 cups Broth Chicken or Vegetable, Low sodium
  • 1/2 cup Heavy cream
  • 1/4 cup Cream cheese
  • 20 oz Three cheese tortellini Refrigerated
  • 1/2 cup Parmesan cheese Shredded
  • 2 tbsp Fresh basil or Cilantro Roughly chopped, For garnish

Instructions

  • Heat oil in a non-stick pot and add saute garlic and onion until golden brown,
  • Add diced tomatoes, tomato sauce, rosemary, oregano, basil, thyme salt, pepper, parika, chicken broth, heavy cream and mix to combine everything together. Cook for about 20 minutes on medium high 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!

Notes

  • Read all my tips above.
  • You can also omit all the seasonings and replace that with 1-2 tbsp Italian seasoning blend, based on your preference.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days. 

Nutrition

Calories: 151kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 904mg | Potassium: 430mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1030IU | Vitamin C: 15.5mg | Calcium: 142mg | Iron: 1.8mg