Tomato Tortellini Hearty Soup (Printable)

A comforting blend of cheese tortellini, fresh vegetables, and fragrant herbs in a tomato broth.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced

→ Broth & Tomatoes

06 - 4 cups vegetable broth
07 - 1 can (28 oz) crushed tomatoes
08 - 1 tablespoon tomato paste

→ Pasta

09 - 9 oz fresh or refrigerated cheese tortellini

→ Seasonings

10 - 1 teaspoon dried basil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon sugar (optional)
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon freshly ground black pepper

→ Finish & Garnish

16 - 2 cups baby spinach or chopped kale
17 - Fresh basil for garnish
18 - Grated Parmesan cheese, for serving (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste, dried basil, oregano, thyme, and sugar if using. Cook for 1 minute to release flavors.
04 - Pour in crushed tomatoes and vegetable broth. Bring to a gentle boil.
05 - Reduce heat to low, cover, and simmer for 10 minutes to develop flavors.
06 - Add tortellini to the pot and simmer uncovered for 4 to 6 minutes until tender, following package instructions.
07 - Stir in baby spinach or kale and cook for 1 to 2 minutes until wilted. Adjust salt and pepper to taste.
08 - Ladle soup into bowls. Garnish with fresh basil and grated Parmesan cheese if desired. Serve hot.

# Expert Suggestions:

01 -
  • It comes together in just 35 minutes, which means weeknight dinners stop feeling like a negotiation with time
  • The cheese tortellini does the heavy lifting, turning simple vegetables and broth into something that tastes like you've been simmering it all day
  • It's endlessly forgiving—you can swap vegetables, adjust seasonings, even add cream if you're feeling indulgent
  • One pot means one mess, and that alone is worth celebrating
02 -
  • Don't skip the step of blooming your spices in the tomato paste—this is the difference between a fine soup and an unforgettable one
  • Add your tortellini only when you're ready to serve soon. They soften quickly, and nobody wants mushy dumplings in their soup
  • Taste constantly as you cook. Salt is your tool for bringing flavors into focus. A soup that seems flat often just needs the right seasoning
03 -
  • Make a double batch and freeze half—this soup freezes beautifully, and future you will be grateful when hunger strikes and there's comfort waiting in the freezer
  • Add the tortellini just before serving rather than earlier. They soften quickly, and you want them tender but still slightly firm when the soup reaches the table
  • Fresh basil added after cooking is non-negotiable. It brings brightness and a herbaceous freshness that dried basil can't match, even though dried herbs are what build the foundation

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