Simple and comforting, this Tomato Tortellini Soup is an easy, satisfying dinner you can make any night. Cheesy tortellini, tomatoes, garlic and Italian seasonings come together for a rich, cozy bowl. Ready in under 30 minutes on the stove, or make it in the slow cooker when you want hands-off convenience.
Serve with warm rolls or a gooey grilled cheese for a complete meal.
This recipe was originally published December 2018 and updated September 2023.
I didn’t always love soup, but now I keep several easy soups on hand for quick dinners. This Tomato Tortellini Soup is one of my favorites when I want something hearty and fast. It’s straightforward, flavorful, and versatile.
I often rotate this with other make-ahead favorites during the colder months. It freezes well and reheats nicely for busy weeknights.
Why You Will Love This Tomato Tortellini Soup:
- Hearty and filling. The tortellini adds extra substance and protein so this soup is a satisfying meal on its own.
- Minimal prep. Only one onion needs chopping; the rest is mostly pantry ingredients you can toss in and cook.
- Two easy methods. Make it quickly on the stove in about 30 minutes, or use the slow cooker for a hands-off version.
- Flexible to customize. Swap tortellini types, add sausage, or finish with cream to create different versions every time.
Recipe Ingredients:
- Onion: sweet onion preferred, but any onion will work.
- Garlic: fresh minced garlic is best. Use about 2–3 cloves, or 1/2 tsp garlic powder if needed.
- Canned tomatoes: diced or crushed tomatoes work; diced provides pleasant texture.
- Tomato paste: helps thicken the broth; omit for a thinner soup.
- Broth: chicken or vegetable broth; low- or no-sodium preferred so you can control salt.
- Marinara: choose one you like—tomato-basil marinara enhances the flavor.
- Spinach: fresh is ideal; frozen is fine (about 5–6 oz frozen).
- Seasoning: salt, black pepper, Italian seasoning and a pinch of crushed red pepper.
- Tortellini: refrigerated cheese tortellini is convenient; frozen will take a little longer to cook.
- Optional: fresh basil, grated Parmesan, or a splash of heavy cream for richness.
Stove Top Instructions:
- Heat olive oil over medium heat in a large pot. Sauté diced onion and minced garlic until the onion is translucent.
- Add marinara, broth, canned tomatoes (undrained), tomato paste and seasonings. Stir to combine.
- Stir in the spinach, reduce heat to medium-low, and simmer gently for about 10 minutes. Keep it at a light simmer—lower the heat if it comes to a hard boil.
- About 5 minutes before serving, add the tortellini and cook until al dente (longer if frozen).
- Adjust the consistency by adding more broth for a thinner soup or additional tomato paste for thickness. Serve topped with grated Parmesan and fresh basil, alongside warm bread.
Slow Cooker Instructions:
For the slow cooker, combine all ingredients except the tortellini and cook on low 4–6 hours or high 2–3 hours. Add the tortellini 10–15 minutes before serving so it cooks until al dente.
The slow cooker version allows the flavors to meld and makes a great hands-off dinner or meal prep option.
Recipe Tips
- Choose a marinara you enjoy. It strongly influences the final flavor, so pick one you like and experiment with different styles.
- Control thickness. Add broth to thin or extra tomato paste to thicken the soup.
- Don’t overcook tortellini. Add it just before serving for the best texture.
Ways to Vary This Recipe:
This soup is a great base—try these variations to tailor it to your taste:
- Add Italian sausage. Brown crumbled Italian sausage and stir it in for extra protein and flavor.
- Make it creamy. Stir in about 1/2 cup heavy cream just before serving for a richer broth, or drizzle cream over individual bowls.
- Switch the tortellini. Use meat-filled, spinach-ricotta, or other varieties to change the flavor profile.
- Add more vegetables. If you want extra veggies, add diced carrots, celery, zucchini, or mushrooms—just adjust cooking time accordingly.
Storage Instructions:
Refrigerate leftovers in an airtight container for 3–4 days. This soup often tastes even better the next day after the flavors meld.
To freeze, cool completely and transfer to freezer-safe containers for up to 3 months. Note that the tortellini may become softer after freezing, but the soup remains tasty.
Other Comforting Recipes:
- Simple Chicken and Biscuit Skillet
- Vegetable Meatball Soup
- One Pot Chili Mac and Cheese
- Instant Pot Chicken Tortilla Soup
- Slow Cooker Creamy Chicken and Wild Rice Soup
- Slow Cooker Sweet Potato Chili
- Maple Glazed Roasted Sweet Potato and Carrot Soup
HUNGRY FOR MORE? Subscribe to the newsletter for new recipes and follow your favorite creators on social media for updates and more ideas.
Tomato Tortellini Soup
Ingredients
- 1 onion, diced
- 2–3 garlic cloves, minced
- 2 (14.5 oz) cans diced tomatoes (not drained)
- 3 T tomato paste (adjust to desired thickness)
- 6 cups broth (chicken or vegetable), more if desired
- 1 (24 oz) jar marinara
- 2 handfuls fresh spinach (or ~5–6 oz frozen)
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper (optional)
- 1/2 tsp black pepper
- 1/2 tsp sea salt, or to taste
- 20 oz package cheese tortellini
- Olive oil (for stove top)
- Freshly chopped basil and grated Parmesan, for serving (optional)
Instructions
For Stove Top:
- Over medium heat, heat olive oil in a large pot. Sauté garlic and onion until translucent.
- Add broth, canned tomatoes, tomato paste, marinara and seasonings. Stir in the spinach and reduce heat to medium-low. Simmer gently for about 10 minutes.
- Several minutes before serving, add tortellini and cook until al dente (about 3–5 minutes for refrigerated tortellini; longer if frozen). Adjust thickness with broth or tomato paste as needed. Serve with basil and Parmesan.
For Slow Cooker:
- Combine all ingredients except tortellini in the slow cooker. Cook on low 4–6 hours or high 2–3 hours.
- Add tortellini 15–20 minutes before serving and cook until al dente. Serve with your favorite garnishes.
- Refrigerate leftovers in an airtight container for up to 4–5 days.
Notes
Adjust thickness: Add broth to thin or extra tomato paste to thicken.
Timing for tortellini: Add it just before serving to avoid overcooking.
Nutrition
Nutrition information is an approximation.
Shop This Post:
Dutch Oven Pot
Garlic Press
Ladle