There’s something about a warm, creamy tomato soup that just feels like a hug in a bowl—especially when you level it up with pillowy cheese tortellini and a rich, garlicky base. This creamy tomato and cheese tortellini skillet soup is everything you love about tomato soup and pasta, combined in one skillet for a quick and deeply satisfying meal. It’s cozy enough for a weeknight and crowd-pleasing enough for guests. Plus, it’s a perfect gateway into the world of tortellini recipes, especially if you're curious about all those creamy, spicy, or veggie-packed tortellini soups you've seen circulating online.
Creamy Tomato and Cheese Tortellini Skillet Soup
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Soup
Cuisine American, Italian
Large skillet with high sides or a Dutch oven This is a skillet soup, so a pan that can handle liquid volume is essential.
Wooden Spoon or Spatula To stir and scrape all those flavorful bits from the bottom.
Ladle For serving.
Cheese Grater Freshly grated Parmesan makes a big difference in flavor and texture.
For the Skillet Soup
- 2 tbsp olive oil
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 1 tsp crushed red pepper flakes optional, for a spicy kick
- 2 tbsp tomato paste
- 1 28 oz can crushed tomatoes
- 2 cups low-sodium vegetable broth or chicken broth
- 1/2 cup heavy cream
- 1 tsp dried basil or 1 tbsp fresh basil, chopped
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 9 oz package refrigerated cheese tortellini
- 1/2 cup shredded mozzarella optional, for extra cheesy finish
- Fresh basil or parsley for garnish
Step 1: Sauté the Aromatics
In your skillet or Dutch oven, heat the olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Add minced garlic and crushed red pepper flakes, stirring for another minute until fragrant.
Step 2: Build the Tomato Base
Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Add crushed tomatoes and broth, stirring to combine. Bring the mixture to a simmer and let it bubble gently for 5–7 minutes to allow flavors to meld.
Step 3: Add the Cream and Cheese
Lower the heat slightly and stir in the heavy cream, Parmesan, and dried basil. Taste and season with salt and black pepper as needed. The soup should now be thickened and creamy, with a velvety texture.
Step 4: Cook the Tortellini
Gently add the tortellini to the skillet and let them cook right in the soup for about 5–7 minutes, or until they’re tender and floating. If using frozen tortellini, just add a couple of extra minutes to the cook time.
Step 5: Add Finishing Touches
If you’re going for ultimate cheesiness, sprinkle mozzarella over the soup, cover the skillet with a lid, and let it melt. Garnish with fresh herbs and serve hot.
Pairings
This soup is filling and satisfying on its own, but here are a few pairings to make it a complete meal:
- Garlic Bread or Focaccia: Perfect for scooping up the creamy broth.
- Green Salad: A crisp arugula salad with lemon vinaigrette balances out the richness.
- Grilled Vegetables: Roasted zucchini, bell peppers, or eggplant add a nice contrast in texture.
Pair with a glass of light red wine like Pinot Noir or a crisp white like Sauvignon Blanc. For non-alcoholic options, try a sparkling apple cider or a chilled herbal tea.
FAQs
1. Can I use frozen tortellini?
Yes! Frozen cheese tortellini works just as well—just adjust the cook time in the soup by adding 2–3 extra minutes. No need to thaw.
2. What’s the best tortellini for this soup?
Cheese tortellini is the classic choice here. It pairs beautifully with the creamy tomato base. If you're in the mood for something heartier, try sausage tortellini soup variations or even beef tortellini soup for a meatier option.
3. Is this soup freezer-friendly?
It’s best eaten fresh, but you can freeze it—just note that the tortellini may become softer upon reheating. For better results, freeze the soup base and add freshly cooked tortellini when serving.
4. Can I make this a healthy tortellini soup?
Definitely. Use low-fat cream or even Greek yogurt, and add a handful of spinach or kale for extra veggies. You could even swap in whole wheat or vegetable tortellini for extra nutrition.
5. Can I make this in a crockpot?
While this recipe is built for the stovetop, you can adapt it. For a creamy tortellini soup crockpot style version, add all ingredients except the tortellini and cheese, and cook on low for 4 hours. Add the tortellini and cheese 30 minutes before serving. It’s very similar to a tomato tortellini soup crockpot or slow cooker tomato tortellini soup recipe.
