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Hearty Dinners/ Pasta

Easy Tomato Tortellini Soup

December 14, 2022 by Chris Collins

This tomato tortellini soup is super comforting, outrageously delicious and so simple to make!

A rich and tasty soup that’s loaded with pasta? Yes, dreams really do come true 🤣. Follow me…

silver ladle scooping tortellini soup out of large pot

Tomato Tortellini Soup

Tortellini soup comes in many different forms. Some creamy, some with sausage, others with chicken and many with spinach. Here I’ve kept it simple and opted for a tomato-based tortellini soup. It’s super easy because it uses simple ingredients and is all made in one pot!

When it comes to what goes into the soup, here are the main components:

  • Tortellini – You can really use any filling you fancy! Spinach & ricotta, prosciutto, pesto, chicken etc. There are not many varieties that won’t work with a simple tomato soup.
  • Veggies – Here I’m going for carrot, celery, onion, courgette/zucchini and garlic.
  • Sauce – The base of the soup consists of canned chopped tomatoes and chicken stock, although you could sub vegetable stock if you’d prefer.
  • Herbs – I use a combo of dried Italian herbs, which are simmered in the soup. Then I love finishing with heaps of fresh basil.
  • Depth of flavour – To deepen the flavour of the soup, I add tomato puree to enhance the tomato aspect. I also add Worcestershire sauce and the rind of a block of parmesan for depth of flavour.

Simmering the soup

I highly recommend simmering the soup BEFORE adding the tortellini, just to marry all the flavours together. You can then add in the tortellini and cook it in the soup, so it soaks in all those gorgeous flavours.

Seasoning the soup

I recommend using low-sodium stock, just so you get more control over the saltiness of the soup. You can use regular stock, just go easy when adding salt. I also recommend adding a dash of sugar to the soup. This will help balance out the acidity of the tomatoes and eliminate any sour tones they might add.

Process shots: fry onion, carrot, celery, courgette/zucchini and garlic (photo 1), fry tomato puree (photo 2), add stock, tomatoes, dried herbs, Worcestershire sauce and parmesan rind (photo 3), simmer with lid on (photo 4), add tortellini and simmer (photo 5), stir in fresh basil (photo 6).

6 step by step photos showing how to make tomato tortellini soup

Tomato Tortellini Soup FAQ

Can I sub different varieties of filled pasta?

Yes, so long as it’s small enough to spoon!

Can I make this ahead of time?

You can, I just recommend leaving out the tortellini and cooking that when reheating, otherwise it turns mushy as it rests.

Can I use different vegetables?

Sure! I recommend the classic carrot, onion, celery, but you could add in more veggies if you wish. It does end up more like a minestrone tortellini soup, but still delicious all the same 🙂

close up shot of tomato and tortellini soup in silver ladle

Serving Tomato Tortellini Soup

When it’s time to serve, I typically sprinkle over any leftover basil I’ve got lurking about, then I always serve with chunks of buttered bread (no there’s no such thing as too many carbs).

Alrighty, let’s tuck into the full recipe for this tortellini soup shall we?!

overhead shot of tomato tortellini soup in bowl surrounded by chunks of bread

How to make Tomato Tortellini Soup (Full Recipe & Video)

overhead shot of tomato tortellini soup in bowl surrounded by chunks of bread

Easy Tomato Tortellini Soup

This tomato tortellini soup is super comforting, outrageously delicious and so simple to make!
5 from 2 votes
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Servings (click & slide): 5 - 6 people
Course: Dinner / Main Course
Cuisine: Italian / Western
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Calories per serving: 267kcal
Cost per serving: £2 / $2.50


  • Large Pot with Lid & Wooden Spoon
  • Sharp Knife & Chopping Board
  • Jug (for stock)
  • Ladle (for serving)

Ingredients (check list):

  • 10.5oz / 300g fresh Tortellini (see notes)
  • 4 cups / 1 litre Chicken Stock, can sub veg stock (both preferably both low sodium)
  • 2x 14oz/400g cans of good quality Chopped Tomatoes
  • 1/4 cup / 75g Tomato Puree (Tomato Paste in US)
  • 1 cup EACH: Onion, Carrot, Celery, Courgette/Zucchini (all finely diced)
  • 4 cloves of Garlic, finely diced
  • 1 small bunch of Fresh Basil, finely diced (1 small bunch is approx 1oz/30g)
  • 1 Parmesan Rind (see notes)
  • 2 tsp Worcestershire Sauce
  • 1 heaped tsp Italian Seasoning
  • 1/2 tsp Sugar, or to taste (see notes)
  • Salt & Black Pepper, as needed
  • Olive Oil, as needed


  • Add a drizzle of oil to a large pot over medium-high heat, then add in carrot, celery, onion and courgette/zucchini. Fry until soft and light golden, stirring often (15mins or so).
  • Season with a pinch of salt and pepper, then add in garlic and fry for another minute or so. Stir in the tomato puree and fry for 1-2mins (important for it to caramelize/sweeten).
  • Pour in stock and chopped tomatoes, then add in Worcestershire sauce, Italian herbs, sugar and parmesan rind. Bring to a gentle simmer then pop on the lid and leave for 20mins.
  • Remove the lid and bring to a more rapid simmer, then add in the tortellini and cook for as long as the package suggests. Turn off the heat and stir through the basil. Check for seasoning and adjust if needed.
  • Serve up and enjoy (discard parmesan rind as and when you find it).

Quick 1 min demo!


a) Tortellini - You can really use any filling you fancy! The last couple of times I've made this I've gone for meaty fillings like prosciutto or chicken, but spinach & ricotta works great, as do other cheese-based varieties. You can use other stuffed kinds of pasta (i.e. ravioli) but just make sure they're small enough to spoon.
b) Parmesan Rind - By the rind, I mean the firm end that usually goes into the food waste. This part is great for soups and stocks because it infuses without falling apart. 
c) Sugar - This helps balance out the salty stock and potentially sour tomatoes. I find 1/2 tsp usually hits the sweet spot, but you can add a touch more if you feel it's needed, especially if the tomatoes are still a little sour.
d) Make/Prep Ahead - You can prep it ahead of time, just don't add the tortellini (otherwise it overcooks and goes mushy). Just make the soup up until that point, then allow it to completely cool and tightly store it in the fridge or freezer. Then reheat on the stove with the tortellini (thaw in the fridge first if frozen). You may need to add a dash more water or stock if making ahead as it can reduce a little more.
e) Calories - Whole recipe divided by 5 assuming 1 tbsp olive oil and cheese filled tortellini.

Your Private Notes:


Nutrition Facts
Easy Tomato Tortellini Soup
Amount Per Serving
Calories 267 Calories from Fat 68
% Daily Value*
Fat 7.6g12%
Saturated Fat 2.609g13%
Trans Fat 0.001g
Polyunsaturated Fat 0.806g
Monounsaturated Fat 3.287g
Cholesterol 25mg8%
Sodium 484mg20%
Potassium 623mg18%
Carbohydrates 41.5g14%
Fiber 6g24%
Sugar 8.23g9%
Protein 10.48g21%
Vitamin A 4833IU97%
Vitamin C 27.6mg33%
Calcium 185mg19%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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Recipe Rating


  • Reply
    Bryn Wilden
    February 19, 2023 at 7:13 pm

    5 stars
    Like all your recipes this one is also excellent! About to make it once again. Perfect for cold winter days and so so easy!

  • Reply
    December 17, 2022 at 10:45 am

    5 stars
    Wasn’t expecting to enjoy this as much as we did! Family loved it!!

    • Reply
      Chris Collins
      December 17, 2022 at 11:15 am

      Ah that’s great to hear, Tanya! Thanks for the review! C.