Creamy Tomato Tortellini Soup – we love this simple and delicious tortellini soup! A classic tomato soup turned up a notch by adding delicious cheese tortellini and served with crusty bread.
Tortellini Soup, A Family Favorite
Tomato soup has always been my favorite, you can’t go wrong with a classic. And now I have a new favorite tomato soup because this Creamy Tomato Tortellini Soup is SO good! We kicked the classic tomato soup up a notch by adding cheese tortellini! We love tortellini and the cheese tortellini goes perfectly with the creamy tomato soup! Our entire family loves this easy tortellini soup. It always makes a great lunch or dinner.
Creamy Tortellini Soup without the Cream
You will think this soup is loaded with heavy cream because it is so creamy and so good, but Greek yogurt is the secret ingredient to this creamy tortellini soup. The Greek yogurt makes the soup super creamy without adding all of the fat and calories!
Make sure your Greek yogurt is at room temperature before adding it to the soup so it will melt right in. If you don’t have Greek yogurt, you can use sour cream, but we love using Greek yogurt in this soup.
I like to add fresh basil and shredded Parmesan cheese to my bowl of warm tortellini soup! They are the perfect finishing touches to this easy soup!
Easy Tortellini Soup
This Creamy Tomato Tortellini Soup is super simple to make and a hit with our entire family. Serve crusty bread on the side because you can never have too many carbs! Or you can make a simple green salad to go with the tortellini soup. You can’t go wrong when this easy tortellini soup is on the menu. It is always a dinner hit! This soup is perfect for a chilly day, I always love cozying up to a bowl of this soup!
If you like this tortellini soup recipe, you might also like:
- Easy Minestrone Soup
- Pasta Fagioli
- Chicken and Rice Soup
- Baked Potato Soup
- Chicken Pot Pie Soup
- Vegetable Soup
Creamy Tomato Tortellini Soup
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 2 bay leaves
- Dash of crushed red pepper flakes
- 2 (28 oz) cans diced tomatoes
- 32 oz vegetable broth
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper, to taste
- 1/2 cup plain Greek yogurt, at room temperature
- 18 oz fresh or frozen cheese tortellini
- Grated Parmesan cheese and fresh basil, for garnish, optional
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.
- Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.
- Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.
Have you tried this recipe?
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Made this using Kite Hill almond milk yogurt and vegan raviolis. Tastes amazing! Perfect soup for my craving. Thank you!
Glad you liked it!
I just made the soup for dinner and it was delicious and perfect for a cozy fall night! I am going to freeze half of it since it’s a lot of soup for just two of us. Thank you for posting this recipe!
Made this soup and it very good. Although the Greek yogurt has less calories, I think I would have preferred heavy cream. Go big or go home right?! Otherwise, it was perfect on a cold afternoon! Thanks for the recipe!
Made this and absolutely loved it! This one is definitely a keeper! Thanks for sharing!
This soup is so good . I made it several times ,didn’t have fresh basil so I used 1/8 cup dried. The second time I only put one package of tortellini as I found that with two it absorbed too much of the liduid.
Definetly a keeper !!!
How many servings does this recipe yield, please?
Would I be able to use sour cream instead? I want to make this tonight, but do not have Greek yogurt in the house.
Sure, you can use sour cream or heavy cream.
I have used this recipe many times! It is wonderful… making it right now!
Family loved it. I didn’t have fresh onions or garlic, so I used onion powder and garlic powder instead. I blended the yogurt in with the blender because it didn’t stir in well. Those were the only changes I made. The kids said we should have it everyday! And they think they don’t like tomatoes!!
First time I made this is was so delicious, this time it seems very acidic for some reason. Any ideas how to cut down the acidic taste?
You can add a little sugar to cut the acidity in the tomatoes.
This made a beautiful soup! Where did you get those soup bowls?
Has anyone tried using chicken broth in place of veggie broth? I have a bunch in my freezer
Yes, you can use chicken broth.
Chicken broth is a must for all my tomato soups and for most of other soup recipes I highly recommend it. I’m making this soup right now and added a cup of shredded cooked chicken.
How many servings does this recipe make? Thanks.
Awesome recipe! Family friendly!
It’s surprising that something this easy can be so delicious!
Made this today. Had to use chicken broth as going to the grocery store for one item not an option in a pandemic. It is delicious. A keeper. Only side note is the amount of tortellini I used. Canada package is 700 grams. Too much, more of a side dish then a soup. Still delicious
How many servings does this make?
I would say 6.
This recipe is amazing! I’ve made it so many times that I don’t need to follow the instructions or anything anymore because it’s that easy (: The first time I made it was in college and roommate and I were hooked! It’s one of those recipes that also tastes good slightly cold or reheated.
I do like to add more greek yogurt and red pepper than the recipe calls for but those changes all come down to personal preference. I can’t recommend this enough.
I was afraid Greek yogurt would give it a too strong sour taste, but it was perfect in this soup. Everything about this recipe is perfect! How wonderful to have during the first cool crisp rainy/ snowy days of fall in the mountains.
This soup was incredible! I did use my homemade chicken stock that really “souped” up the flavor! Made little grainy grilled tomato and cheese sandwiches for dipping! Fantastic!
Does this soup freeze well??
This was really great! I didn’t have great yogurt so added some ricotta and added some ground turkey to up the protein. Definitely will make again!
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