This weather has been crazy lately. We got a few days of almost 100 degrees and it recently dropped down to the 50s with rain. This recipe wasn't on my website for a while because it got lost in the migration from my old site. The previous recipe was a slow cooker recipe, but I thought the slow cooker was a bit overkill for a soup that could be ready on the stove in about 30 minutes.
Other one-pot meal ideas:
- Broccoli Cheddar Chicken & Rice
- Whole Roasted Cajun Chicken
- Creamy Boursin Lemon Pasta with Chicken and Peas (recipe by Little Black Skillet)
Looking for more soup recipes? Check out my Soup Collection.
Creamy Tomato Tortellini Soup Recipe Notes & Tips
Recommended Equipment
Dutch oven or large pot. An enameled cast iron dutch oven is my favorite for making this recipe. A 5.5 quart had plenty of room for this soup. A smaller size would also work.
Other than that, just standard kitchen equipment like measuring cups, measuring spoons, a wooden spoon, and a ladle are all you need.
Ingredient Notes
This recipe uses vegetable stock but you can also use chicken stock for a non-vegetarian version. I don't find there to be much of a difference in recipes when I use one over the other, so I just use what I have on-hand. If you need to substitute vegetable broth or chicken broth, check the salt content and do not add additional salt to the recipe if it contains salt. Salt to taste when serving instead.
If you don't have Italian seasoning, use a half teaspoon each of dried basil, oregano, and thyme.
This recipe calls for a can of crushed tomatoes. You can use other types of canned tomatoes, but it will vary the texture of the soup. If you need to eliminate chunks from using a different kind of tomato, use an immersion blender to puree the soup before adding the tortellini. I don't recommend using a regular blender because this soup does get very hot, and the steam can blow the lid off of the blender. Allow the soup to cool completely if you absolutely need to use a regular blender.
Creamy Tomato Tortellini Soup Variations
- For a chunkier soup, use petite diced tomatoes instead of crushed tomatoes.
- Add spinach
- Add some roasted red peppers for additional flavor depth. Add them right to the soup with the tomatoes. Puree with an immersion blender or leave them as-is if they're bite-sized pieces.
- Top with grated Parmesan or crushed red pepper
Creamy Tomato Tortellini Soup
Equipment
- Dutch oven or large pot with lid
Ingredients
- 1 package refrigerated cheese tortellini (10oz package)
- 1 to 2 tablespoon olive oil
- 1 medium onion diced
- 2 tablespoon vodka or white wine optional
- 3 cups vegetable stock
- 1 can crushed tomatoes (28oz can)
- 1 teaspoon kosher salt (reduce to ½ teaspoon if substituting table salt)
- ¼ teaspoon black pepper
- 1½ teaspoon Italian seasoning
- ½ cup heavy cream
Instructions
- Heat a dutch oven or large pot on the stove over medium-high heat.
- Add enough olive oil to coat the bottom (1 to 2 tablespoons).1 to 2 tablespoon olive oil
- Saute the onions, stirring frequently, until they are very soft and have browned on the edges.1 medium onion
- If using the optional vodka or white wine, add to the pot and use a wooden spoon to scrape up any browned bits from the bottom. Otherwise, skip to step 5.2 tablespoon vodka or white wine
- Add vegetable stock to the pot. If step 4 was skipped, use a wooden spoon to scrape up any browned bits from the bottom of the pot.3 cups vegetable stock
- Add the crushed tomatoes, salt, pepper, and Italian seasoning.1 can crushed tomatoes, 1 teaspoon kosher salt, ¼ teaspoon black pepper, 1½ teaspoon Italian seasoning
- Bring to a boil. Reduce to low and cover. Simmer for 15 minutes, stirring occasionally.
- Remove cover and bring the soup back to a boil. Add tortellini and cook for 3 minutes on medium (or per package instructions if different).1 package refrigerated cheese tortellini
- Reduce to low. Stir in heavy cream.½ cup heavy cream
Notes
Nutrition
