Name: Tomato Tortellini Soup Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil (15 ml); 1 yellow onion, diced; ½ teaspoon salt (3 grams); 1 (28-ounce) can crushed tomatoes (794 grams); 1 (28-ounce) can fire-roasted diced tomatoes (794 grams); 1 (15-ounce) can tomato sauce (425 grams); 2-3 cups vegetable stock (500-750 ml); 1 tablespoon Italian seasoning (5.5 grams); 1 teaspoon garlic powder (3 grams); 3 cups vegan tortellini (330 grams); 8 ounces vegan cream cheese (227 grams); 2 cups spinach leaves (60 grams); Salt and pepper to taste

Jump to Recipe· 4.4 from 14 reviews

I absolutely adore this Tomato Tortellini Soup Recipe because it brings together the rich, comforting flavors of a creamy tomato broth with the delightful chewiness of tortellini. Every spoonful feels like a warm hug, especially on chilly days when I crave something soothing yet satisfying. The combination of fire-roasted tomatoes and vegan cream cheese creates a luscious, velvety texture that tastes indulgent without being heavy. This soup has quickly become one of my go-to dishes when I want something hearty, simple, and packed with flavor.

Why You’ll Love This Tomato Tortellini Soup Recipe

What really makes this Tomato Tortellini Soup Recipe stand out for me is the deep, vibrant flavor profile that comes from layering different types of tomatoes – crushed, diced fire-roasted, and smooth tomato sauce. This triple tomato hit results in a broth that’s tangy, slightly sweet, and smoky all at once. Then, swirling in vegan cream cheese adds the perfect touch of richness, giving it that creamy texture without overpowering the fresh vegetable flavors. I love how the spinach adds a pop of green and a gentle earthiness that balances everything beautifully.

Another reason this recipe holds a special place in my heart is how unbelievably easy it is to prepare. It’s mostly one-pot cooking, so cleanup is a breeze, and the total cook time is just about 40 minutes. I can throw it together after work, and it’s great for weeknight dinners or casual gatherings with friends. Plus, it’s versatile enough to serve as a main dish or alongside some crusty bread and a salad. Each time I make it, I feel like I’m sharing a little bit of cozy comfort with everyone at the table.

Ingredients You’ll Need

A top view of a round white pot with two black handles on a white marbled surface. Inside the pot, there is one layer of small, soft, cooked onion pieces, light yellow to golden in color, spread unevenly across the bottom. A medium brown wooden spoon with a smooth texture lies inside the pot, resting on the onions, its head showing some darker spots from use. The pot has slight browning marks on the bottom where onions have been cooked. photo taken with an iphone --ar 4:5 --v 7

I love how straightforward and approachable the ingredients are for this soup. Each one adds its own magic, whether it’s the savory depth of the onions, the complex tomato flavors, or the satisfying texture of the tortellini. These essentials come together to create a bowl that’s anything but simple in taste.

Olive oil (1 tablespoon): Adds a subtle fruity richness for sautéing the onions to perfection.
Yellow onion, diced (1): Provides a sweet and aromatic base that mellows as it cooks.
Salt (½ teaspoon): Enhances all the natural flavors without overpowering.
Crushed tomatoes (28 ounces): Delivers a hearty, thick tomato backbone to the broth.
Fire-roasted diced tomatoes (28 ounces): Brings smoky depth and a bit of texture for contrast.
Tomato sauce (15 ounces): Offers a smooth, concentrated tomato flavor that rounds out the soup.
Vegetable stock (2-3 cups): Controls soup consistency and adds savory umami notes.
Italian seasoning (1 tablespoon): Infuses the broth with fragrant herbal warmth.
Garlic powder (1 teaspoon): Adds gentle garlicky flavor without the risk of burning fresh garlic.
Vegan tortellini (3 cups): The star of the soup, offering delightful bite-sized pasta pockets.
Vegan cream cheese (8 ounces): Creates a luxuriously creamy texture and subtle tang.
Spinach leaves (2 cups): Adds freshness, color, and extra nutrients as they gently wilt.
Salt and pepper to taste: Final seasoning to perfectly balance the flavors.

Directions

Step 1: Heat the olive oil over medium-high heat in a large, heavy-bottomed soup pot. Add the diced onion and sprinkle with salt. Sauté the onion until it turns translucent and tender, about 5 minutes. This step is key to building a flavorful base for the soup.

Step 2: Stir in the crushed tomatoes, fire-roasted diced tomatoes, tomato sauce, 2 cups of vegetable stock, Italian seasoning, and garlic powder. Mix everything well to combine. If you prefer a thinner broth, go ahead and add the extra cup of vegetable stock now. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 10 minutes so the flavors can meld beautifully.

Step 3: Add the vegan tortellini to the simmering soup. If you’re using frozen tortellini, cook it for 10 minutes; fresh tortellini will only need about 5 minutes. Keep an eye on the pasta texture so it’s perfectly tender but not mushy.

Step 4: While the tortellini cooks, ladle about 1 ½ cups of the tomato broth into a blender. Add the vegan cream cheese and blend until smooth and creamy. This step is what transforms the soup into a silky, luscious comfort food. Pour the cream cheese mixture back into the pot and stir it in thoroughly.

Step 5: Add the spinach leaves to the soup and simmer for a few more minutes until they wilt and become tender. This adds a fresh burst of green and a slight earthy flavor. Finally, taste the soup and adjust with salt and pepper to your liking before serving.

Servings and Timing

This Tomato Tortellini Soup Recipe yields about 6 hearty servings, perfect for a family meal or sharing with friends. Preparation time is super quick, only around 5 minutes since most of the recipe involves simmering and stirring. The soup cooks for approximately 35 minutes, combining sautéing, simmering, and tortellini cooking. Overall, the total time to get this comforting soup from start to finish is roughly 40 minutes. No resting or cooling time is needed; it’s best enjoyed fresh and hot.

How to Serve This Tomato Tortellini Soup Recipe

A white bowl with a thin brown rim holds a rich red tomato sauce filled with five yellow tortellini pasta pieces floating on top. Bright green spinach leaves are mixed in the sauce, adding a pop of color and texture contrast. The bowl is on a wooden surface with a white and black striped cloth next to it. Partially visible is another white bowl with more tortellini in tomato sauce and, in the background, a white bowl filled with fresh green spinach leaves. A golden spoon lies near the main bowl. The photo taken with an iphone --ar 4:5 --v 7

When I serve this tomato tortellini soup, I love pairing it with a crisp green salad or some warm, crusty bread to dip into the creamy broth. A fresh baguette or garlic bread complements it perfectly by adding a crunchy texture contrast. For a touch of indulgence, topping the soup with freshly grated vegan Parmesan or a sprinkle of red pepper flakes can elevate the experience without much effort.

Presentation-wise, I like to ladle the soup into deep bowls and garnish with a few extra spinach leaves or a small drizzle of good-quality olive oil. It makes the soup feel more vibrant and inviting right at the table. When it comes to drinks, a chilled glass of white wine like a Pinot Grigio or a light sparkling water with lemon balances the richness of the soup wonderfully. For a cozy night in, a warm herbal tea is a lovely, soothing choice.

This soup is perfect for casual family dinners or even holiday meal starters because it feels fancy but is so easy to make. I always recommend serving it hot so you can enjoy the creamy texture and warm flavors at their best. Portions can be generous since the tortellini fills you up beautifully, but it’s easy to save leftovers for the next day.

Variations

Over time, I’ve experimented with tweaking this Tomato Tortellini Soup Recipe to fit different tastes and dietary needs. For instance, if you want to sneak in more veggies, I often toss in chopped carrots or celery during the onion sauté to add extra crunch and nutrition. You can also swap vegan tortellini for gluten-free versions if needed, and the soup still turns out wonderfully satisfying.

If you’re aiming for a vegan or dairy-free version, the vegan cream cheese is essential, but you can substitute it with cashew cream or coconut cream for a different creamy twist. For a heartier flavor profile, adding a splash of balsamic vinegar or a pinch of smoked paprika can create a richer depth that I find irresistible. Slow cooking this soup in a crockpot is another great option—just add everything except the tortellini and spinach early, then stir those in during the last 15 minutes of cooking.

There’s also room to play with the herbs and spices. While Italian seasoning is my go-to for that classic taste, experimenting with fresh basil or oregano can bring a bright, garden-fresh note. Feel free to customize it to what feels comforting and delicious to you!

Storage and Reheating

Storing Leftovers

Leftover tomato tortellini soup stores beautifully in airtight containers in the refrigerator. I usually use glass containers with tight-fitting lids to keep the soup fresh and avoid any absorption of odors. It should stay good for up to 3-4 days. Keep in mind that the pasta may absorb some of the broth over time, so it can thicken slightly overnight.

Freezing

This soup can be frozen, but I recommend freezing it without the tortellini if possible, since pasta tends to get mushy once thawed. Freeze the broth and vegetables in freezer-safe containers or heavy-duty zip-top bags. It will keep well in the freezer for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and then cook fresh tortellini separately to stir in before serving.

Reheating

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of vegetable stock or water if it’s too thick. Avoid overheating or boiling rapidly, as this can break down the pasta too much and make the cream cheese separate. If needed, whisk the soup as it heats to restore its creamy texture. Reheat leftovers until hot throughout and serve immediately for the best flavor.

FAQs

Can I use fresh tortellini instead of frozen?

Absolutely! Fresh tortellini cooks faster, usually in about 5 minutes in the simmering soup, compared to 10 minutes for frozen. Just keep an eye on it to make sure it doesn’t overcook and become mushy. Fresh pasta adds a lovely delicate texture.

Is this soup suitable for vegans?

Yes, this recipe uses vegan tortellini and vegan cream cheese, making it completely plant-based. Just double-check your tortellini brand to confirm no animal products are included, and you’re good to go!

Can I add meat or cheese to this soup?

If you’re not following a vegan diet, you can absolutely customize this by adding cooked sausage or chicken and topping with Parmesan cheese. Just cook the meat separately and add it into the soup before serving to keep the flavors balanced.

What can I substitute for vegan cream cheese?

If you don’t have vegan cream cheese on hand, cashew cream or coconut cream are fantastic alternatives that also provide a creamy texture and slight tang. Just blend them with the broth to incorporate smoothly.

How do I make the soup thicker or thinner?

For a thicker soup, reduce the amount of vegetable stock or simmer uncovered to evaporate some liquid. For a thinner soup, simply add more vegetable stock or a splash of water until you reach your desired consistency. The flexibility here is one reason I love making this soup!

Conclusion

Honestly, I can’t recommend this Tomato Tortellini Soup Recipe enough if you want a bowl of pure comfort that’s easy to whip up and packed with bold, delicious flavors. It’s one of those dishes that feels luxurious yet homely, perfect for warming up any day. I hope you enjoy making it as much as I do and that it becomes a cherished staple in your kitchen just like it is in mine.