Easy Tomato Tortellini Soup

This tomato tortellini soup is super comforting, outrageously delicious and so simple to make!

A rich and tasty soup that’s loaded with pasta? Yes, dreams really do come true 🤣. Follow me…

silver ladle scooping tortellini soup out of large pot

Tomato Tortellini Soup

Tortellini soup comes in many different forms. Some creamy, some with sausage, others with chicken and many with spinach. Here I’ve kept it simple and opted for a tomato-based tortellini soup. It’s super easy because it uses simple ingredients and is all made in one pot!

When it comes to what goes into the soup, here are the main components:

  • Tortellini – You can really use any filling you fancy! Spinach & ricotta, prosciutto, pesto, chicken etc. There are not many varieties that won’t work with a simple tomato soup.
  • Veggies – Here I’m going for carrot, celery, onion, courgette/zucchini and garlic.
  • Sauce – The base of the soup consists of canned chopped tomatoes and chicken stock, although you could sub vegetable stock if you’d prefer.
  • Herbs – I use a combo of dried Italian herbs, which are simmered in the soup. Then I love finishing with heaps of fresh basil.
  • Depth of flavour – To deepen the flavour of the soup, I add tomato puree to enhance the tomato aspect. I also add Worcestershire sauce and the rind of a block of parmesan for depth of flavour.

Simmering the soup

I highly recommend simmering the soup BEFORE adding the tortellini, just to marry all the flavours together. You can then add in the tortellini and cook it in the soup, so it soaks in all those gorgeous flavours.

Seasoning the soup

I recommend using low-sodium stock, just so you get more control over the saltiness of the soup. You can use regular stock, just go easy when adding salt. I also recommend adding a dash of sugar to the soup. This will help balance out the acidity of the tomatoes and eliminate any sour tones they might add.

Process shots: fry onion, carrot, celery, courgette/zucchini and garlic (photo 1), fry tomato puree (photo 2), add stock, tomatoes, dried herbs, Worcestershire sauce and parmesan rind (photo 3), simmer with lid on (photo 4), add tortellini and simmer (photo 5), stir in fresh basil (photo 6).

6 step by step photos showing how to make tomato tortellini soup

Tomato Tortellini Soup FAQ

Can I sub different varieties of filled pasta?

Yes, so long as it’s small enough to spoon!

Can I make this ahead of time?

You can, I just recommend leaving out the tortellini and cooking that when reheating, otherwise it turns mushy as it rests.

Can I use different vegetables?

Sure! I recommend the classic carrot, onion, celery, but you could add in more veggies if you wish. It does end up more like a minestrone tortellini soup, but still delicious all the same 🙂

close up shot of tomato and tortellini soup in silver ladle

Serving Tomato Tortellini Soup

When it’s time to serve, I typically sprinkle over any leftover basil I’ve got lurking about, then I always serve with chunks of buttered bread (no there’s no such thing as too many carbs).

Alrighty, let’s tuck into the full recipe for this tortellini soup shall we?!

overhead shot of tomato tortellini soup in bowl surrounded by chunks of bread

How to make Tomato Tortellini Soup (Full Recipe & Video)

overhead shot of tomato tortellini soup in bowl surrounded by chunks of bread


Easy Tomato Tortellini Soup

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This tomato tortellini soup is super comforting, outrageously delicious and so simple to make!
Course Dinner, Main Course
Cuisine Italian, Western
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5 – 6 people
Calories 267kcal
Cost £2 / $2.50


  • Large Pot with Lid & Wooden Spoon
  • Sharp Knife & Chopping Board
  • Jug (for stock)
  • Ladle (for serving)


  • 10.5oz / 300g fresh Tortellini (see notes)
  • 4 cups / 1 litre Chicken Stock, can sub veg stock (both preferably both low sodium)
  • 2x 14oz/400g cans of good quality Chopped Tomatoes
  • 1/4 cup / 75g Tomato Puree (Tomato Paste in US)
  • 1 cup EACH: Onion, Carrot, Celery, Courgette/Zucchini (all finely diced)
  • 4 cloves of Garlic, finely diced
  • 1 small bunch of Fresh Basil, finely diced (1 small bunch is approx 1oz/30g)
  • 1 Parmesan Rind (see notes)
  • 2 tsp Worcestershire Sauce
  • 1 heaped tsp Italian Seasoning
  • 1/2 tsp Sugar, or to taste (see notes)
  • Salt & Black Pepper, as needed
  • Olive Oil, as needed


  • Add a drizzle of oil to a large pot over medium-high heat, then add in carrot, celery, onion and courgette/zucchini. Fry until soft and light golden, stirring often (15mins or so).
  • Season with a pinch of salt and pepper, then add in garlic and fry for another minute or so. Stir in the tomato puree and fry for 1-2mins (important for it to caramelize/sweeten).
  • Pour in stock and chopped tomatoes, then add in Worcestershire sauce, Italian herbs, sugar and parmesan rind. Bring to a gentle simmer then pop on the lid and leave for 20mins.
  • Remove the lid and bring to a more rapid simmer, then add in the tortellini and cook for as long as the package suggests. Turn off the heat and stir through the basil. Check for seasoning and adjust if needed.
  • Serve up and enjoy (discard parmesan rind as and when you find it).



a) Tortellini – You can really use any filling you fancy! The last couple of times I’ve made this I’ve gone for meaty fillings like prosciutto or chicken, but spinach & ricotta works great, as do other cheese-based varieties. You can use other stuffed kinds of pasta (i.e. ravioli) but just make sure they’re small enough to spoon.

b) Parmesan Rind – By the rind, I mean the firm end that usually goes into the food waste. This part is great for soups and stocks because it infuses without falling apart. 

c) Sugar – This helps balance out the salty stock and potentially sour tomatoes. I find 1/2 tsp usually hits the sweet spot, but you can add a touch more if you feel it’s needed, especially if the tomatoes are still a little sour.

d) Make/Prep Ahead – You can prep it ahead of time, just don’t add the tortellini (otherwise it overcooks and goes mushy). Just make the soup up until that point, then allow it to completely cool and tightly store it in the fridge or freezer. Then reheat on the stove with the tortellini (thaw in the fridge first if frozen). You may need to add a dash more water or stock if making ahead as it can reduce a little more.

e) Calories – Whole recipe divided by 5 assuming 1 tbsp olive oil and cheese filled tortellini.


Calories: 267kcal | Carbohydrates: 41.5g | Protein: 10.48g | Fat: 7.6g | Saturated Fat: 2.609g | Polyunsaturated Fat: 0.806g | Monounsaturated Fat: 3.287g | Trans Fat: 0.001g | Cholesterol: 25mg | Sodium: 484mg | Potassium: 623mg | Fiber: 6g | Sugar: 8.23g | Vitamin A: 4833IU | Vitamin C: 27.6mg | Calcium: 185mg | Iron: 2.6mg

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