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; 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

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

This soup recipe is one meal everyone loves and leftovers are terrific freezer meals or thermos lunches!

Quick Tomato Tortellini Soup

In a house where the kitchen rarely closes, finding recipes that will satisfy the appetite of six hungry people is a necessity. This Creamy Tomato Tortellini Soup is one that feeds a crowd!

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, so it makes it super easy when feeding a large family.

Plus, it’s a super versatile meal you can prep using what you have on hand and customize it to your family’s needs. As you may know, I cook nearly everything gluten-free to accommodate my middle son’s and my dietary restrictions.

Luckily, I found one brand of gluten-free tortellini that tastes good, and in this soup, the texture is much better than stand alone, so everyone enjoys it!

Ingredients

You can change this creamy tomato tortellini soup up or keep it traditional, add meat, make it vegetarian, or adjust it to fit dietary needs or allergy restrictions. Here’s what I included in this recipe. You’ll find the measurements in the recipe card below.

Italian sausage: chicken or pork sausages, casings removed. Omit them for a meatless soup.
Red pepper: add flavor and consistency.
Garlic: fresh garlic cloves, minced.
Onion powder: makes everything taste better.
Italian seasoning: tons of flavor!
Tomatoes: your favorite canned crushed or pureed tomatoes.
Pesto: optional for extra flavor.
Broth or stock: you can use vegetable or chicken broth or stock.
Half and half: or whole milk. Both add tasty creaminess. Need to make it dairy-free? Use canned coconut milk.
Cheese tortellini: regular or gluten-free. No tortellini? Pre-made ravioli also work!
Grated Parmesan cheese: to make this soup deliciously cheesy!

How to Make Creamy Tomato Soup with Tortellini

This Creamy Tomato Tortellini Soup practically cooks itself after you finish all the preliminary prep. During this time, I tend to prep food for the next day, and hang out with my big kids. It is a family meal all in one, but I also get to be with my family while I cook! Check out how you can make this quick soup:

Cook the sausage
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 more flavor
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, pesto (if using), broth or stock, and half and half (or whole milk) to the pot. Stir to combine. Bring this to 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.
Serve
Ladle the soup into bowls and sprinkle a little extra parmesan cheese.

Recipe Video

As you can see from the video below, this tortellini soup comes together quickly and with little effort.

How to Store Leftovers for Later

Doubling the recipe and storing leftovers is definitely a great idea! This soup can be kept in an airtight container on the fridge for up to 3 days and then reheated for epic thermos lunches.

You can freeze this creamy soup in freezer bags or in a freezer-safe container 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!

a cup of tomato tortellini soup in a tin thermos

What are your favorite soup recipes?

Creamy Tomato Tortellini Soup (Kid Favorite!)

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

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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
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.