A bowl of creamy tomato tortellini soup on a marble counter.

Creamy Tomato Tortellini Soup

This Creamy Tomato Tortellini Soup is an easy recipe that your whole family will love ... total comfort food!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: Italian
Servings: 6 to 8 people
Calories: 515kcal
Author: Ginnie


  • 2 teaspoons extra virgin olive oil
  • 3 large cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 (28-ounce) cans crushed tomatoes
  • 5 cups vegetable broth
  • 1/2 teaspoon dried basil
  • 1 (20-ounce) package refrigerated tortellini (I used cheese, but any flavor works)
  • 3/4 cup heavy cream
  • 1/2 cup lightly packed basil leaves, chopped
  • pepper
  • grated parmesan cheese, to taste


  • Heat olive oil in a large pot over medium heat.
  • Add garlic, salt, and crushed red pepper flakes to oil and cook, stirring constantly, until fragrant (about 30 seconds).
  • Stir in crushed tomatoes, vegetable broth, and basil. Bring to boil, then reduce heat and simmer 5 minutes.
  • Add tortellini to soup and cook, stirring frequently, until tender (about 7 to 10 minutes).
  • Remove soup from heat. Stir in heavy cream and basil (reserve a little for serving), then season soup to taste with salt and pepper.
  • Serve soup hot, sprinkled with parmesan cheese and reserved basil. Enjoy!


Did you have leftovers? This soup thickens as it cools, so thin it out with a little broth or heavy cream while reheating it, if desired.


Calories: 515kcal
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