Name: Creamy Tomato Tortellini Soup (Kid Favorite!)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1/2 pound Italian sausage (chicken or pork) (casings removed); 1/2 red pepper (chopped); 2 cloves garlic (minced); 1 teaspoon onion powder; 1 tablespoon Italian seasoning; 28 ounce can crushed tomatoes or pureed tomatoes; 2 tablespoons pesto (optional); 4 cups broth or stock (chicken or vegetable); 2 cups half and half (or whole milk); 9 oz package cheese tortellini; 1/4 cup grated Parmesan cheese (plus more for serving)

Recipe

This post may contain affiliate links. Read our disclosure policy here.

Grab the spoons, this creamy tomato soup with tortellini is an easy family-friendly meal that's delish!

This tomato tortellini soup recipe is one comfort food everyone loves and leftovers are terrific freezer meals or thermos lunches!

Quick Tomato Tortellini Soup

Homemade tomato soup used to be one of my go-to meals to feed my family of five, but with growing teens who seem to be always hungry, I often give this meal an upgrade and serve creamy tomato tortellini soup.

There are many reasons I love incorporating this soup into my weekly meal plan. It takes just 5 minutes to prep, then you just let it cook! And it can be a whole meal in a bowl, making it super easy to feed a large family.

Ingredients

The base of this soup is chicken or pork Italian sausage (or omit it if you want a meatless soup), tomatoes (canned crushed or pureed tomatoes), and cheese tortellini (or ravioli). The rest of the ingredients you need are red pepper, garlic, onion powder, Italian seasoning, broth or stock, Parmesan cheese, and half and half (or whole milk) for creaminess. For extra flavor, I like to add pesto sauce.

How to Make Creamy Tomato Soup with Tortellini

Check out the tips and the video recipe below to make this creamy tomato tortellini soup:

Cook the sausage
While you brown the sausage, breaking it up with a wooden spatula as it cooks. Once cooked, drain any excess fat from the bottom.
Add more flavor
Add the chopped red pepper, garlic, and seasonings, and sauté until it's tender, about 3 to 5 minutes, depending on the size of the red peppers.
Make the soup
Add the tomatoes, pesto (if using), broth or stock, and half and half to the pot. Bring to a simmer and cook for 10 minutes.
Add the tortellini
Add in the tortellini and parmesan cheese. Stir and cook for an additional 8 to 10 minutes. I like to cook the tortellini a few minutes longer than the time on the package so they are tender in the soup

How to Store Leftovers for Later

This soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. To reheat, let it thaw out overnight in the refrigerator, use the microwave, or in a pot on the stove top. Like all soups that contain pasta, the pasta will be softer after thawing; but since tortellini tend to have more texture, this soup holds up well to freezing.

What to Serve With It?

Although this creamy tomato tortellini soup is a complete meal by itself, you can add even more nutrition by serving it with an easy side salad or these spicy green beans. Or imagine dipping delicious cheese straws into this soup? Oh.So.Good!

Creamy Tomato Tortellini Soup (Kid Favorite!)

creamy tomato tortelliny soup in a white cup

Servings: 6

Prep Time: 5

Cook Time: 20

Total Time: 25

Grab the spoons, this creamy tomato soup with tortellini is an easy family-friendly meal that's delish!

5 from 22 votes

Print Pin

Ingredients

½ pound Italian sausage (chicken or pork), casings removed
½ red pepper, chopped
2 cloves garlic, minced
1 teaspoon onion powder
1 tablespoon Italian seasoning
28 ounce can crushed tomatoes or pureed tomatoes
2 tablespoons pesto, optional
4 cups broth or stock, chicken or vegetable
2 cups half and half, or whole milk
9 oz package cheese tortellini
¼ cup grated Parmesan cheese, plus more for serving

Instructions

Sauté:

In a large soup pot, brown the sausage over medium heat, breaking it up with a wooden spatula as it cooks. Once cooked, drain any excess fat from the bottom.
Add the chopped red pepper, garlic, onion powder, and Italian seasoning, and sauté until it's tender, about 3 to 5 minutes, depending on the size of the red peppers.

Make the Soup:

Once the peppers are tender, add the crushed tomatoes, basil pesto (if using), broth or stock, and half and half to the pot. Stir to combine. Bring this to a a simmer, cover, reduce the heat to low, and cook for 10 minutes.

Add the tortellini:

After the soup has cooked for 10 minutes, add in the tortellini and parmesan cheese. Stir, and cook for an additional 8 to 10 minutes. I like to cook the tortellini a few minutes longer than the time on the package so they are tender in the soup.