Creamy Tomato Basil Tortellini Soup in 30 Minutes

Is there anything better on a busy weeknight than a bowl of warm, comforting soup that comes together in the time it takes to watch a sitcom? This Creamy Tomato Basil Tortellini Soup is my family’s go-to when we need a little soulful comfort without a lot of fuss. It’s packed with cheesy pasta pillows, a rich tomato broth, and fresh herby flavor. Honestly, it’s a hug in a bowl. And the best part? You can have it on the table in just half an hour.

Top Reasons To Make It

This recipe is a lifesaver for so many reasons. It’s a complete one-pot meal that’s incredibly quick and easy to pull together. You get that creamy, slow-simmered taste without actually having to simmer for hours. It’s also wonderfully flexible; you can easily swap the veggies or protein based on what you have in your fridge, making it a perfect candidate for your cheap dinners for a family list. Plus, it’s a fantastic way to sneak some veggies into your supper ideas, and those cheesy tortellini are always a huge hit with the kids. A total crowd-pleaser.

Ingredients

• 2 tbsp olive oil: For sautéing our veggies.
• 1 medium yellow onion, diced: The sweet, savory base of the soup.
• 2 large carrots, diced: Adds a subtle sweetness and great texture.
• 3 cloves garlic, minced: For that essential aromatic punch.
• 1 (24-oz) jar marinara sauce: The quick flavor hero! Use a good-quality one you love.
• 4 cups vegetable broth: Forms the body of our soup.
• 1 (9-oz) package refrigerated cheese tortellini: The star of the show!
• 1/2 cup heavy cream or full-fat coconut milk: For that luscious, creamy finish.
• 1/4 cup fresh basil, chopped, plus more for garnish: Brings in fresh, bright flavor.
• 1 tsp dried oregano: Deepens the herby notes.
• Salt and freshly ground black pepper: To taste.

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and carrot and cook for about 5-7 minutes, until they begin to soften.
2. Add the minced garlic and cook for another minute, until fragrant. You don’t want it to burn.
3. Pour in the entire jar of marinara sauce and the vegetable broth. Give it a good stir and bring the soup to a gentle boil.
4. Once boiling, add the entire package of cheese tortellini. Reduce the heat to a simmer and cook according to the package directions, usually about 7-10 minutes, until the tortellini are tender and floating.
5. Turn off the heat. Stir in the heavy cream (or coconut milk) and the fresh chopped basil. Season generously with salt, pepper, and the dried oregano. Taste and adjust seasonings as needed.
6. Ladle into bowls, garnish with more fresh basil, and serve immediately. So good.

Pro Tips For Perfect Tortellini Soup

• Don’t overcook the tortellini! They cook right in the soup, so once they’re plump and tender, you’re done. They can get mushy if left too long.
• Use a high-quality marinara sauce. Since it’s a base flavor, a sauce you enjoy straight from the jar will make the soup fantastic.
• For a thicker soup, you can let it simmer for a few extra minutes after adding the tortellini. For a thinner soup, add a splash more broth.
• If you want to add greens, stir in a couple handfuls of fresh spinach right at the end, just until wilted.
• Always taste and season at the end. The saltiness of broths and sauces can vary widely.
• Got a rind of parmesan cheese? Toss it in while the soup simmers for an extra umami kick! Just remember to fish it out before serving.

Variations & Substitutions

This soup is so, so adaptable. For protein, add a can of drained and rinsed white beans or some shredded rotisserie chicken in the last few minutes to warm through. To make it dairy-free, use full-fat coconut milk for the cream and find a vegan cheese tortellini. Out of fresh basil? A tablespoon of pesto stirred in at the end is a delicious shortcut. For a flavor twist, add a pinch of red pepper flakes with the garlic for a little heat. This recipe is one of my favorite healthy dinner ideas because you can load it up with extra veggies like zucchini or celery.

Serving Ideas & Pairings

This soup is a meal all on its own, but I always think a great dinner deserves a great side. A simple, crisp green salad with a tangy vinaigrette cuts through the richness perfectly. For the ultimate comfort meal, serve it with a thick, crusty slice of garlic bread for dipping. It’s also wonderful with a grilled cheese sandwich on the side for the kids (and let’s be real, for us adults, too). It’s the ultimate easy weeknight dinner that feels special enough for company.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini will continue to absorb broth, so the soup will thicken up. When reheating, do so gently on the stovetop over low heat, adding a splash of broth or water to loosen it up to your desired consistency. I don’t recommend freezing this soup, as the dairy can separate and the tortellini can become grainy and mushy upon thawing.

Frequently Asked Questions

• Q: Can I use dry tortellini instead of fresh? A: You can, but you’ll need to adjust the cooking time. Simmer the soup for the time indicated on the dry tortellini package, which is usually longer than the fresh.
• Q: What are some other easy meals I can make with tortellini? A: Tortellini are fantastic! Toss them with pesto for a quick pasta, add them to a brothy soup, or even pan-sear them for a crispy appetizer.
• Q: How can I make this one of my lazy dinners even lazier? A: Use a bag of frozen pre-chopped onion and carrots to skip the chopping step! It’s a huge time-saver.
• Q: Is this one of those quick dinner ideas that can be made ahead? A: You can prep the vegetable base ahead of time, but I recommend cooking the tortellini fresh when you’re ready to serve for the best texture.