Tomato Tortellini Soup

Tomato Tortellini Soup

Recipe by JanCCourse: SoupCuisine: American


Prep time


Cooking time




  • 2 tablespoons flour

  • 2 dashes Italian seasoning

  • 2 cups cheese tortellini

  • 2 cups chicken broth or veggie broth

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 clove garlic, minced

  • 1/2 medium onion, chopped

  • 1 (28 fluid ounce) can diced tomatoes with juices

  • 1 (28 fluid ounce) can crushed tomatoes with juices

  • 1 tablespoon (packed) brown sugar

  • 1 cup heavy/whipping cream

  • 1 tablespoon fresh basil chopped/torn (optional)

  • Salt and pepper, to taste

  • Freshly grated parmesan cheese (optional)


  • Add the olive oil and butter to a soup pot over medium-high heat. Once the butter has melted, add the onion and sauté for 5-7 minutes.
  • Stir in the garlic and flour, and cook it for about a minute.
  • Stir (or whisk) in the chicken broth until the flour has dissolved.
  • Add the canned tomatoes, Italian seasoning, sugar, and cream to the pot. Increase the heat to high and bring it to a gentle boil.
  • Once the soup is boiling, add the tortellini and reduce the heat to a simmer. Let it cook for 8 minutes. Season with salt and pepper as desired. If using the fresh basil, add it in a few minutes prior to serving. Serve soup with freshly grated parmesan over top if desired.
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