Homemade Tomato Soup with Tortellini
This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.
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!
(Post modified on 10/12/23.)
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.
More Soup Recipes with Tomatoes
Ingredients for Homemade Tomato Soup with Tortellini
(See the full recipe at the bottom of this post.)
- Extra Virgin olive oil
- sweet onion
- carrots
- celery
- garlic cloves
- canned whole plum or crushed tomatoes
- chicken stock
- granulated sugar
- dried thyme
- tarragon
- kosher salt
- freshly ground black pepper
- package of three-cheese tortellini (dried or fresh)
- grated Parmesan cheese
Instructions for Making This Recipe
To begin, gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Vegetables
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 saute the diced onion, carrots, celery, and minced garlic until tender, 7-10 minutes.
Cook the Tortellini
While the vegetables are cooking, prepare the dried or fresh tortellini according to package instructions. Drain and set aside until ready to use.
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.
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 sugar, dried thyme and tarragon, and kosher salt and freshly ground black pepper.
Add in your cooked tortellini. Stir together and allow to simmer over low heat for 10-12 minutes.
To serve, sprinkle bowls of soup with freshly shredded Parmesan cheese. Serve with grilled cheese sandwiches. This recipe will serve 6-8 people.
See more Soup Recipes Here.
Homemade Tomato Soup with Tortellini
Equipment
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
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Vegetables
- Dice the onion and celery. Peel and grate the large carrot. Mince the garlic.
- In a large stockpot, heat olive oil and saute the diced onion and celery, grated carrot, and minced garlic until tender.
Cook the Tortellini
- While the vegetables are cooking, prepare the tortellini according to package instructions. Drain and set aside until ready to use.
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, do not add until after the vegetables have been pureed.
- Season the soup with granulated sugar, dried thyme, dried tarragon, kosher salt and freshly ground black pepper.
- Add the prepared tortellini. Allow to simmer over low heat for 12-15 minutes.
- To serve, sprinkle bowls of soup with freshly grated Parmesan cheese. Serve with a grilled cheese sandwich. Serves 6-8.
Notes
Nutrition