This recipe for Homemade Tomato Soup with Tortellini is so easy to make and much tastier and more healthy for you than the can of condensed tomato soup that is probably sitting in your pantry cupboard. I encourage you to try making it the next time you’re craving soup and a grilled cheese sandwich!
Cooked in a broth made from onions, carrots, celery, and garlic, this tomato soup has loads of flavor. The three-cheese tortellini adds pasta texture while thyme and tarragon perfectly enhance the tomato base. My husband loves this soup. It’s so yummy!
A Note About Canned Tomatoes
Normally when I’m shopping, I tend to be pretty thrifty about the groceries that I buy. It’s not unusual for me to buy a generic brand such as Best Choice or Always Save. And normally, it doesn’t make a bit of difference. But because this recipe is ALL ABOUT the tomatoes, I encourage you to buy a higher end brand such as Cento, Hunts, or Red Gold.
I have made this recipe with canned whole plum tomatoes and crushed tomatoes. Both are very good, and I’m not sure you could tell the difference, especially when using a good quality tomato product. Please see the recipe directions for how to use each.
You might also opt to use fresh tomatoes or home canned tomatoes for this recipe.
If using fresh tomatoes, you’ll want to parboil them to remove the skins easily, and then dice them into small pieces. After that, hand crush them so they are ready for this recipe. To see more instructions on parboiling them, view this recipe for Homemade Salsa, especially Step #2.
Ingredients for Homemade Tomato Soup with Tortellini
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Instructions for Making this Recipe
To begin, gather your ingredients so that you have everything close at hand on the counter or table.
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Using a chef’s knife and cutting board, dice the onion, carrots and celery. Mince the garlic.
In a large stockpot, heat olive oil and sauté the diced onion, carrots, celery, and minced garlic until tender, 7-10 minutes.
Make the Soup
Add the can of whole plum tomatoes and chicken stock to the vegetables. Puree with an immersion blender until smooth and creamy.
If using crushed tomatoes, simply puree the onion, carrots, celery, and garlic with the chicken stock. Once the vegetables are smooth and creamy, add in the crushed tomatoes.
Season the soup with granulated sugar, dried thyme and tarragon, and kosher salt and freshly ground black pepper. Bring to a boil and then simmer for 12-15 minutes.
Add in the tortellini. Stir together and allow to simmer at a low boil for 12-15 minutes, until the pasta is al dente.
You may use whatever type of tortellini you prefer. I like three-cheese tortellini, but I have also used a basil and spinach product that was really good. This can be dried or fresh tortellini–your choice. I use dried, as that is what I tend to stock in my pantry. If fresh, the cooking time will be approximately 4-6 minutes.
To serve, sprinkle bowls of soup with freshly shredded Parmesan cheese. Serve with grilled cheese sandwiches. This recipe will serve 6-8 people.
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Homemade Tomato Soup with Tortellini
Ingredients
- 3 tablespoons Extra Virgin olive oil
- 1/2 large sweet onion diced
- 2 large celery stalks sliced
- 1 large carrot peeled, and grated
- 2 whole garlic cloves minced
- 28 oz whole plum tomatoes or crushed tomatoes
- 32 oz. chicken stock
- 1/2 teaspoons granulated sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 oz. three-cheese tortellini prepared as directed on package
- 1/2 cup Grated Parmesan cheese for topping
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Instructions Click to Start Cooking
- Gather your ingredients so that you have everything close at hand on the counter or table.
- Dice 1/2 large (1/2 large) sweet onion diced and 2 large (2 large) celery stalks sliced . Peel and grate 1 large (1 large) carrot peeled, and grated. Mince 2 whole (2 whole) garlic cloves minced.
- In a large stockpot, heat 3 tablespoons (44.36 ml) Extra Virgin olive oil and sauté the diced onion and celery, grated carrot, and minced garlic until tender.
- Add 28 oz (793.79 g) whole plum tomatoes or crushed tomatoes and 32 oz. (32 oz.) chicken stock to the vegetables. Puree with an immersion blender until smooth and creamy.
- Season the soup with 1/2 teaspoons (2.46 ml) granulated sugar, 1 teaspoon (4.93 ml) dried thyme, 1 teaspoon (4.93 ml) dried tarragon, 1 teaspoon (4.93 ml) kosher salt and 1/2 teaspoon (2.46 ml) freshly ground black pepper. Bring to a boil and simmer for 12-15 minutes.
- Add in 12 oz. (12 oz.) three-cheese tortellini prepared as directed on package. Stir together and allow to simmer at a low boil for 12-15 minutes, until the pasta is al dente.
- To serve, sprinkle bowls of soup with 1/2 cup (1.18 dl) Grated Parmesan cheese for topping (freshly grated). Serve with a grilled cheese sandwich. Serves 6-8.
Nutrition
Notes
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