Today’s restaurant-worthy Tomato Tortellini Soup is a rich, hearty, one-pot soup that is perfect for those nights when you want something cozy and comforting. It takes less than 30 minutes to make on the stovetop but can also be prepared in the crockpot or Instant Pot – whatever works best for you!

Tomato Tortellini Soup Recipe

I come from an Irish-Italian family, and like many Italian fathers, my dad loves having his kids come over almost every Sunday night for Sunday supper.

I love this family tradition (and my dad has actually become a pretty great chef in his retirement), but as you can imagine, pasta (typically Sunday gravy, lasagna or, in the summer, cacio e pepe) is served very often so I don’t really want yet another traditional pasta recipe again throughout the week.

However, if I tried to get away with not serving pasta ever, my daughter would probably revolt and run away to grandpa’s house so I have to come up with other ways to serve this hearty, affordable family favorite without relying on the typical pasta-and-tomato-sauce staples.

Today’s tomato tortellini soup satisfies my child’s deep-rooted Italian need for pasta while being enough of a departure for me from our weekly Sunday suppers so it doesn’t feel boring or repetitive.

It’s creamy, cozy and comforting with a rich tomato broth and pillowy, cheesy tortellini, and just the right amount of spinach and Parmesan throughout for flavor and a pop of color.

If you’re a fan of meal prepping or batch cooking, you can double the tomato soup base and then reheat half later in the week and add the tortellinis, cream and spinach – so you’ll have one batch of creamy tomato soup and one batch of tomato tortellini soup!

I used three-cheese tortellini because I usually buy the two-pack and freeze the other half to make cheese cappelletti later in the month, but you can use whichever type of tortellini you prefer or have readily available.

Store in the fridge for up to 5 days in an airtight container. You may need to add a bit of additional broth or water upon reheating as the tortellini will absorb some of the liquid from the soup while stored in the fridge.

Can I freeze tomato tortellini soup? You can freeze the soup as-is, but I prefer to freeze the base tomato soup without the tortellinis so that the pasta doesn’t become too soft upon thawing and reheating. To freeze, store in zip-top freezer bags or your favorite freezer containers for up to two months. (This set of freezer containers is a crazy bargain.)

Should I add sugar to this tomato tortellini soup? Personally, I think adding sugar to tomato-based recipes is a bit of an out-dated tradition. Most canned tomatoes have a lining in the cans to prevent the “tinny” taste that previously used to be associated with canned tomatoes, and if you’re using tomatoes in season (or greenhouse-grown tomatoes out of season), they will be ripe enough when picked to have a natural sweetness.

However, I always recommend tasting and adjusting recipes throughout the cooking process. So, if you taste the soup and feel like the recipe needs a dash of sugar, feel free to add it to your personal taste and discretion.

Can I use milk instead of heavy cream in this soup? You can use half-and-half cream (like table cream), yogurt or even coconut milk instead of heavy cream (although coconut milk will change the flavor slightly), but I personally would recommend not using milk as it might curdle in this soup due to the acidity of the tomatoes.

Should I use frozen or fresh tortellinis? I’ve used both fresh and frozen tortellinis in this tomato tortellini soup to great result. Frozen tortellini will typically thaw completely on the counter as you prepare the rest of the recipe, but if it’s still a bit frozen when you add it to the soup, just ensure that it cooks enough in the soup so that it’s soft and hot throughout before serving.

How to make Tomato Tortellini Soup in the Crockpot: If you’d like to make this recipe in the slow-cooker, I highly recommend still cooking the onion and garlic on the stove to get them nice and caramelized before adding to the slow cooker. Then you can add all remaining ingredients except for the heavy cream, Parmesan cheese and spinach. Cook on low for 4-5 hours or high for 2 hours. In the last 15-20 minutes of cooking, stir in the heavy cream, Parmesan cheese and tortellinis.

How to make Tomato Tortellini Soup in the Instant Pot: While I love my Instant Pot – especially when I need to cook supper while I’m busy with other things, I do want to preface the Instant Pot directions for this soup with a warning that using the IP will not save you any time in making this recipe between the heating up and natural release times needed. However, it still allows you to be somewhat hands-off compared to the stovetop method.

If you’d like to make this recipe in the Instant Pot, set the IP to saute and melt the butter before sauteeing the onion and garlic. Turn off the IP before adding all ingredients except for the heavy cream, Parmesan cheese and spinach. Secure the lid on the IP and set to soup for 10 minutes. Natural release, then add the heavy cream, Parmesan cheese and tortellinis. Secure the lid and cook for 1 additional minute before natural release.

Tomato Tortellini Soup Ingredients

• Butter
• Onion, diced
• Garlic Cloves, minced
• All-Purpose Flour
• Italian Seasoning <– grab our recipe for homemade Italian seasoning here
• Paprika
• Salt and Pepper
• Tomato Paste
• Chicken Broth
• Diced Tomatoes, with juice
• Cheese Tortellini
• Heavy Whipping Cream, 35%
• Parmesan Cheese, grated
• Baby Spinach

Scroll down to the printable recipe card for full measurements.

Tip: Don’t substitute the heavy cream with milk as it could curdle due to the acidity of the tomatoes. If you really want to lighten up this recipe, you can use half-and-half cream or even coconut milk (although coconut milk will change the flavor slightly).

Tip #2: Add more broth if you desire a less rich soup.

Tip #3: I often add red chile flakes but I would serve these on the side if making for picky eaters.

Kitchen Tools You May Find Helpful

• Measuring Cups and Spoons
• Heavy stockpot or Dutch Oven <– highly recommended for even cooking and seamlessly transferring this recipe from the stove to the oven
• Sharp Kitchen Knife
• Cutting Board
• Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.

How to Make Tomato Tortellini Soup

In a large soup pot or dutch oven, melt the butter over medium heat.

Once butter is melted and hot, add the onion and saute for 4 minutes, until lightly golden.

Add the garlic and stir to combine. Cook for 1 minute.

Stir in the flour, seasoning and tomato paste to form a roux. Cook together for 1 minute, then stir or whisk in the chicken broth.

Add the diced tomatoes and increase heat to medium-high until soup comes to a boil.

Lower heat to medium-low and add tortellini pasta. Simmer for 8-10 minutes until tortellini is tender and just above your preferred level of doneness.

Stir in the heavy whipping cream and Parmesan cheese and increase heat to medium. Cook for 2 minutes, then stir in spinach and cook until wilted.

Adjust seasoning, as desired.

Makes 4 servings, but add more broth if you’d like to stretch out this soup or make it less rich.

Pin this Cozy, Comforting Tomato Tortellini Soup recipe for a one-pot weeknight meal:

Grab your free printable recipe card for our tomato tortellini soup recipe:

I hope your family loves this easy tomato tortellini soup recipe as much as mine does!

For more scrumptious soups, check out our full soup recipe collection here:

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