Name: Tomato Tortellini Soup
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 2 cloves garlic, minced; ½ tsp crushed red pepper flakes (optional); 1 (14.5 oz) can fire roasted diced tomatoes; ¼ cup sun-dried tomatoes (packed in oil), chopped; 4 cups chicken or vegetable broth; 1 tsp Italian seasoning; ½ tsp salt (more to taste); ¼ tsp black pepper; 9 oz package shelf-stable spinach cheese tortellini or your favorite variety; Parmesan cheese, grated, for serving

Tomato Tortellini Soup

T is for Tomato and Tortellini!

When it comes to comfort food, few things are as satisfying as a bowl of soup. This Tomato Tortellini Soup is hearty, flavorful, and comes together in less than 30 minutes.

Close-up of tomato tortellini soup in a bowl, ready to serve

You can serve this soup just as it is, with a chunky tomato base and cheesy tortellini, or use an immersion blender for a smoother texture. A sprinkle of Parmesan on top brings all the flavors together. As part of my Alphabet Challenge series, the letter T is all about turning simple pantry ingredients into a meal that feels special.

What You’ll Need

Olive oil
Diced onion and minced garlic
Fire roasted diced tomatoes
Sun-dried tomatoes in oil
Chicken or vegetable broth
Italian seasoning, salt, pepper, and red pepper flakes
Spinach and cheese tortellini or any variety you like
Parmesan cheese for serving

How to Make Tomato Tortellini Soup

Step 1 – Sauté aromatics

Heat olive oil in a large pot. Cook onion until soft, then add garlic and red pepper flakes.

Step 2 – Build the tomato base

Stir in fire roasted tomatoes and sun-dried tomatoes. Cook a few minutes to deepen the flavor.

Step 3 – Add broth and seasoning

Pour in broth, Italian seasoning, salt, and pepper. Bring to a boil, then simmer 10 minutes.

Step 4 – Blend (optional)

Use an immersion blender if you prefer a smooth soup base or leave it chunky for a more rustic texture.

Step 5 – Cook tortellini

Add tortellini directly to the soup. Cook for the time specified on the package directions or until tender.

Step 6 – Finish and serve

Taste, adjust seasoning, and serve with Parmesan.

Tips and Variations

Tomato paste option – If you don’t have sun-dried tomatoes, stir in 1–2 tablespoons of tomato paste with the fire roasted tomatoes for added depth.
Add greens – Stir in spinach, kale, or arugula just before serving.
Protein boost – Add rotisserie chicken or cooked Italian sausage for a heartier meal.
Creamy finish – Stir in ½ cup half-and-half or cream at the end for a richer soup.

Serving Suggestions

Storage and Reheating

Refrigerator – Store in an airtight container up to 3 days
Freezer – Freeze without tortellini for up to 2 months (cook pasta fresh when reheating)
Reheating – Warm on the stove, add extra broth if needed

Tomato tortellini soup served with Parmesan

This Tortellini Tomato Soup proves that simple ingredients create big comfort. Make it creamy, keep it brothy, either way, it’s a recipe you’ll want again and again.

Thanks again to Wendy for hosting this fun challenge! Scroll down to check out what the other bloggers are sharing for the letter T. And if you want to catch up on everything I’ve made so far, you can find all my recipes here: Alphabet Challenge 2025.

Tomato Tortellini Soup

Ingredients

2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
½ tsp crushed red pepper flakes (optional)
1 (14.5 oz) can fire roasted diced tomatoes
¼ cup sun-dried tomatoes (packed in oil), chopped
4 cups chicken or vegetable broth
1 tsp Italian seasoning
½ tsp salt (more to taste)
¼ tsp black pepper
9 oz package shelf-stable spinach cheese tortellini or your favorite variety
Parmesan cheese, grated, for serving

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes; cook 30 seconds.
Stir in fire roasted tomatoes and chopped sun-dried tomatoes. Cook 2–3 minutes to release flavor.
Add broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
Use an immersion blender to puree the soup base until smooth (or leave it chunky if you prefer).
Add tortellini and cook according to package directions, usually 10–12 minutes for shelf-stable.
Taste and adjust seasoning as desired. Top with Parmesan.

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