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Overhead view of tomato tortellini soup in a white bowl.
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Creamy Tomato Tortellini Soup

This rich and creamy soup with cheese tortellini is the ultimate comforting tomato soup!
Prep Time 10 minutes
Cook Time 42 minutes
Total Time 52 minutes
Servings 6

Ingredients

  • 2 tablespoons olive oil
  • 1 medium sweet onion chopped
  • 2 teaspoons minced fresh garlic
  • 1 (28 ounce) can whole peeled tomatoes in juices
  • 4 cups chicken stock or broth
  • 1 tablespoon granulated sugar
  • 1 cup herb seasoned bread crumbs
  • ¼ teaspoon Kosher salt or to taste
  • ¼ teaspoon black pepper or to taste
  • 1 cup whole milk
  • 1 (9 ounce) package 3 cheese tortellini refrigerated
  • 1 tablespoons grated Parmesan cheese optional 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 to 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.  Bring to a gentle boil.  Reduce heat as necessary to maintain a simmer (medium low). Cover and simmer for 20 minutes.
  • Remove from heat and very 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 (if you used a blender to purée) .  Pour in milk and stir well to combine.  Bring back to a simmer.  Add tortellini once simmering, cover and cook an additional 7 to 10 minutes (or as directed on package of tortellini).
  • Sprinkle with grated Parmesan cheese when serving (if desired).