Creamy Tomato Tortellini Soup

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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 serve 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 Tomato Tortellini Soup is the best tomato soup recipe and perfect for lunch or dinner! #soup #tortellini #dinner

creamy tortellini soup made with Greek yogurt instead of cream

tomato tortellini soup in large soup pot

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!

Tortellini Soup in small soup bowls ready for serving

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:

spoon full of creamy tortellini soup

Creamy Tomato Tortellini Soup

Creamy tomato soup with cheese tortellini! You will think this soup is made with heavy cream, but the secret is Greek yogurt! We love this simple soup!
4.46 from 11 votes
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes


  • 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
  • 1 32 oz container 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
  • 2 9 oz packages fresh or frozen cheese tortellini
  • Grated Parmesan cheese and fresh basil for garnish, optional


  1. 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.
  2. 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.
  3. 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. This is so delicious! I made it a few weeks ago as directed and it was perfect. Tonight I am using this recipe for tomato soup and having grilled cheese instead of the tortellini (as requested by my fiance). This is my go-to tomato soup recipe now!

  2. Do you think using non-fat or low-fat greek yogurt would make a difference?? I looked through the comments to see if someone had already asked this so as not to bother you but it looks like no one else has asked or tried this. Thanks!

  3. Just got done making this! Very tasty and easy to make. However, the greek yogurt didnt smooth out when I stirred it in. It doesn’t affect it, but its not as creamy as I thought it’d be.

  4. Made this for dinner tonight, came out quite yummy though I will say as some others had commented that my Greek yogurt curled when I added it in and I had to blend everything a second time to correct it….man do I wish I had an immersion blender cuz plopping that baby into the blender was a tad hazardous! lol nevertheless a delicious recipe, thank you for sharing it! 🙂

  5. Made this tonight. It was delicious! Added a little ground beef for husband who insists on meat. Will definitely make this again!

  6. Just made this tonight – it was delicious! I followed the recipe exactly, with three exceptions: instead of bay leaves, I used spinach (which I added with the tortellini), instead of red pepper flakes, I used two whole roasted red peppers (blended in with the tomato/broth/onion mixture), and, to avoid the curdling problem that some seemed to have, I blended the greek yogurt with some milk to thin it out before mixing it in – and mixed it as I poured it in.

    Thanks for the awesome recipe!

  7. Made this last night and LOVED it! I added about a tsp of ground margarom but that’s the only change I made. Excellent flavor and now I have another thing I can make for my vegetarian daughter when she comes to visit!

  8. This soup is incredible! My Greek yogurt curdled as well but I used my immersion blender to smooth it out. It took about 3 minutes of blending to smooth out the “chunks” of Greek yogurt. I first tried to whisk it with a regular whisk, but it wasn’t working. I thought the soup tasted better the next day. I used 0% fat Greek yogurt.
    I plan to make it without the tortellini as well. It’s so easy to make and a great soup for a soup and sandwich or salad lunch! I’m sure it would easily be made in a crockpot too!
    Also for 2 people, this makes a ton of soup so I will probably half it next time. I don’t like freezing tortellini soups…my experience is the tortellini turns to mush when reheated from frozen. Thank you for another awesome recipe!

  9. I discovered this soup just after our basil plant decided to berserk so finding it was well timed! This is absolutely delicious! I’ve made it quite a few times now and my boyfriend loves it and keeps requesting it. Normally he’s a real carnivore but this soup is so hearty and filling I don’t think he even notices it’s vegetarian 🙂

  10. Two Peas (and of course, the Pods)
    I have to say that this soup will be a regular meal in our household from here on out – it was fabulous!!! Easy to make and satisfies the soul on a chilly night after being out all day. Thanks for the time you put into figuring it out, I am envious!!

  11. I just made this soup and when I added the Greek Yogurt it curdled and looks horrible. I had an instinct this might happen but decided to trust the recipe. I regret that I did not trust my instincts. Unless I can find a solution to this problem I will not make this soup again!

  12. I read a lot of the comments about the Greek Yogurt curdling when added to the soup. I made this wonderful dish tonight and tempered the yogurt prior to adding it to the pot. Whipping in 3 ladles of soup, added slowly and constantly stirring into the yogurt, warmed the mixture so that when I added it to the pot, it did not curdle, just blended smoothly and yummily!! 🙂
    This soup is a regular on my dinner menu with enough for lunches!! Thanks for creating it – it is fabulous!!

  13. The weather turned cooler here, and I was craving tomato soup. Problem is….Hubby doesn’t like tomato soup. However, yesterday was just a tomato soup kind of day. I found this recipe, liked how it looked, and told Hubby this is what we are having. Since I have both meat and cheese tortellini in the freezer (and he loves the stuff) I thought I could sell this.

    Only changes I made was the tomatoes and basil. It is not prime basil season, so although I can find fresh basil in my store, it is not always looking worth the price. My store did have the big cans of diced imported Italian tomatoes with basil on sale (2- 28oz cans for $3!!), so I stocked my pantry previously while they were cheap. I used 2 of those 28 ounce cans for the tomatoes, and added about 1/4 tsp more of dried Mediterranean basil to the soup.

    I added some of the hot soup to the yogurt and stirred it in to dilute it a bit, then poured it into my soup and used my immersion blender to whirl it all up. It came out perfectly smooth and creamy. I tasted it at this time, and the seasoning was spot on!

    Lastly, I had some fresh spinach in the fridge, so I added 4 cups of fresh baby spinach to the soup after it was blended, and let it simmer on the stove. This soup was so good, I didn’t add the tortellini – just served it with some grated Parmesan on top, and a crusty whole grain loaf.

    The true testimony is that my husband HAD 2 BOWLS of soup he swears “he doesn’t like” and he didn’t add any of the tortellini to it either. He put some frozen tortellini in a container and was ladling in soup this morning to take to work for his lunch, and he told me this recipe is a keeper.

    So….this recipe took a sworn ‘tomato soup hater’ and turned him into one who said I should make this recipe again! Recipe saved and will be reused. Eventually, I will try it with the tortellini too 🙂

  14. LOVE!! This soup. So tasty 🙂
    We have a lot left over and put it in the freezer. Anyone know how long it will stay good in there?

  15. This soup is delicious! I’m having it as we speak… you might think about adding a step – to pull the soup from the heat BEFORE adding the yogurt. Wasn’t thinking and added it while it was still on medium heat and it curdled. I just took an immersion blender to it and all is fine. But you should add dairy to something while it’s still on direct heat.

    THanks for the recipe! 

  16. Hi! I made this a few months ago and it was fantastic! However, as I let the leftovers cool, and especially the next day, all of the sauce had been absorbed into the tortellini, so it turned into a pasta dish with a little sauce, instead of a soup. It was still good, but I missed the soup aspect of it! Did I do something wrong, or is that just the nature of the noodle? I used dry packaged tortellini instead of frozen/fresh, if that would make a difference.

  17. Hi Maria and Josh, How are you! Anyway, absolutely mind-blowing recipe! This is really great idea for me because my children doesn’t want to eat tomato. So, now I can make ”
    Creamy Tomato Tortellini Soup”. Even I can give them secretly. Thank you so much for sharing it!

  18. This soup is delicious! Quick question – do you have any tips for getting the yogurt to dissolve? I’ve tried with whole Greek yogurt and 2 percent and both still have white flakes in the soup.

  19. Wow! I’ve made this soup a few times now and it is so easy and fast and DELICIOUS! Thank you for sharing.  I added half a green pepper when I n put in the pureed tomatoes for a bit of extra flavor and sour cream I stead of plain yogurt. Truly amazing!

  20. Loved this!  I decided to make the Tortellini separately so the pasta would not get too soggy.  Even better the next day.  

    1. Thanks for your anti-curdling advice. Still very cold here in New England and it’s almost spring! Will try this soon!

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