This post may contain affiliate links. For more information, please read my disclosure policy.
Today I’m sharing one of my favorite ultimate comfort food soups: Creamy Tomato Tortellini Soup. It’s rich, creamy and full of cheesy tortellini!
Sign up for my free email subscription and never miss a recipe.
It has been rainy and unseasonably cool for August this week which means SOUP for me! Actually, I love soup any time of the year. I know some people that will only eat soup when it’s cold… WHAT?!
This soup is by far one of my favorites. I’m all about comfort food and this tomato soup is just THAT! Rich, creamy and perfectly seasoned.
This recipe calls for herb seasoned bread crumbs. If you only have regular bread crumbs, just add a little Italian seasoning until it’s seasoned to your liking.
A word of caution when you purée the soup… be very careful with hot liquids in your blender, as hot liquids expand while blending. Or you can use an immersion blender if you have one.
Pair this soup with salad for the ultimate comforting lunch or dinner… ANY time of the year. Enjoy!
Print
Creamy Tomato Tortellini Soup
Print Recipe
Pin RecipeIngredients
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped (about 2 cups chopped)
- 1 heaping teaspoon fresh minced garlic
- 1 (28-ounce) can whole peeled tomatoes in juices
- 4 cups chicken stock (or broth)
- 1 cup herb seasoned bread crumbs
- Kosher salt and freshly ground pepper, to taste
- 1 tablespoon granulated sugar
- 1 cup whole milk
- 1 (9-ounce) package 3 cheese tortellini
- Grated Parmesan cheese, for topping
Instructions
- Heat olive oil in a dutch oven or large soup pot over medium heat. Add chopped onions and cook until soft and just beginning to brown (about 8-10 minutes), stirring frequently.
- Add garlic, stirring constantly for an additional 30 seconds.
- Add tomatoes and juices, chicken stock, sugar and bread crumbs. Season with salt and pepper, to taste. Bring to a gentle boil. Reduce heat, cover and simmer for 20 minutes.
- Carefully purée tomato mixture using an immersion blender. If using a regular blender, purée in small batches and exercise caution.
- Return tomato mixture to pot. Add milk and stir well to combine. Bring back to a simmer. Add tortellini once simmering, cover and cook an additional 7-10 minutes (or as directed on package of tortellini).
PIN IT TO YOUR SOUP BOARD!
Cat says
Looks fantastic, but I want to cut out as much salt as possible. Any idea how many fresh tomatoes would equal that 28 ounce can? Probably same weight fresh as canned? Thanks.
Amy @ The Blond Cook says
Hey Cat, 28 ounces is 3.5 cups (8 ounces in a cup) but you also have to consider the juice in the can as well. Hope this helps. You can always buy the “no salt added” canned tomatoes as well. Hope you enjoy! 🙂