Creamy Tomato Tortellini Soup - Rich and creamy tomato soup full of cheesy tortellini.

Creamy Tomato Tortellini Soup

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  • 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


  1. 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.
  2. Add garlic, stirring constantly for an additional 30 seconds.
  3. 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.
  4. Carefully purée tomato mixture using an immersion blender.  If using a regular blender, purée in small batches and exercise caution.
  5. 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).