Name: Tomato Basil Tortellini Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 onion (chopped); 1/2 cup carrots (chopped); 3 garlic cloves (minced); 28 ounces crushed tomatoes; 2 teaspoons granulated sugar; 32 ounces vegetable broth (low sodium); 1 teaspoon dried basil; 1 teaspoon pepper; 1/2 teaspoon salt; 1 teaspoon basil; 1 bay leaf; 18 ounces cheese tortellini; Shredded Parmesan and fresh basil for garnish

Tomato Basil Tortellini Soup is a delicious soup to enjoy during cold weather or just for something warm and comforting to make during the weeknights. This soup is an excellent choice that can easily be made on the stovetop or in the Instant Pot.

This tomato-based soup is made even more scrumptious with the addition of cheese tortellini, fresh basil, and Parmesan cheese.

Tomato Basil Tortellini Soup in a large serving bowl with fresh basil and Parmesan cheese.

This Tomato Basil Tortellini Soup is not only great during colder months and during soup season but it's a comforting soup to eat year round and it is kid-friendly.

This was inspired by my Quick and Easy Instant Pot Lasagna Ravioli, another tortellini recipe on my site.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
FAQ
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📖 Recipe

Ingredients

To prepare a delicious and comforting pot of Tomato Basil Tortellini Soup, you will need the following ingredients:

A bowl with a handle full of Tortellini Basil Tortellini Soup.

Olive oil: You will need about 2 tablespoons to sauté the vegetables to soften them and to enhance the flavor of the soup.
Onion: A medium-sized onion, chopped, will add a bit of sweetness and depth to the base of the soup.
Carrots: Chopped carrots will contribute color and a mild sweetness.
Garlic: 5 cloves, minced, will add a savory and garlicky flavor to the soup.
Tomatoes: A can of crushed tomatoes, undrained, will add a lot of flavor to this soup and create its tomato base.
Vegetable broth: A carton of vegetable broth will provide adequate liquid to thin out the tomatoes in this soup and also allow the tortellini to soak up the flavor and moisture.
Sugar: Sugar cuts the acidity out of the tomatoes.
Dried basil: Dried basil adds one of the main flavors of this soup as it simmers.
Bay leaf: A single bay leaf adds an underlying savory note to the blend of flavors.
Cheese Tortellini: This cheese-filled pasta is a great addition to this soup and turns this soup into a meal.

See recipe card for quantities.

A large serving bowl of tomato basil tortellini soup.

Instructions

Stovetop Directions

To make a delicious tomato basil tortellini soup on the stovetop, start by heating olive oil in a large skillet over medium-high heat. Add diced onion and chopped carrots, sauteing and stirring until they become crisp-tender, this will take about 5-6 minutes. Next, add minced garlic and cook for an additional 1 minute.

Add the crushed tomatoes, sugar, vegetable broth, dried basil, salt, and pepper to the pot.

Add the bay leaf and simmer over medium-low heat for 25 minutes.

Discard the bay leaf and add the cheese tortellini and cook for 4 to 5 minutes.

Serve with Parmesan cheese and fresh basil leaves.

Serve hot with fresh basil and Parmesan cheese.

Hint: Allowing the soup to simmer for at least 25 minutes will deepen the flavors of the soup.

A spoonful of tomato basil tortellini soup with fresh basil and Parmsean.

Instant Pot Directions

Set the Instant Pot to saute and add the olive oil. Add the chopped onions, carrots, and garlic. Saute until the onions are translucent.

Press cancel and deglaze the bottom of the pot with a wooden spoon.

Pour in the crushed tomatoes, sugar, dried basil, salt, and pepper.

Add the frozen cheese tortellini and submerge into the tomatoes.

Top off with the vegetable broth and bay leaf but do not stir.

Close the lid and vent and set it to HIGH PRESSURE/MANUAL for 2 minutes.

Once the time is up, carefully manually release the pressure by slowly turning the valve to intermittently let the steam out and discard the bay leaf.

Remove the lid, stir the pasta, and serve with fresh basil and Parmesan cheese.

Birdseye view of a large serving bowl of tomato basil tortellini soup.

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

Spinach - instead of fresh basil, you can use fresh spinach to stir into the soup before serving.
Tortellini - Cheese tortellini is used in this recipe but you can use other flavored tortellini with different fillings.

Variations

One simple variation involves changing the type of tortellini. Try using a different filling, such as spinach or mushroom, instead of the classic cheese-filled variety. You can easily find different filled tortellini options in the refrigerated or frozen section of your local grocery store.

Tortellini- Different flavors and fillings can change the flavor and texture of this soup.
Creamy - Adding heavy cream or milk at the end of cooking the soup will make this Tomato Basil Tortellini Soup.

See this creamy Instant Pot Chicken Tortellini Soup for a version that uses chicken.

A white bowl with a handle full of instant pot tortellini soup.

Equipment

A Dutch oven is great for simmering this tortellini soup and it can be done easily in one pot. Dutch ovens are heavy-bottomed and will distribute the heat evenly while allowing the soup to simmer.

To make Instant Pot Tortellini soup, an Instant Pot or other pressure cooker is needed. Electric pressure cookers cook much faster than on the stovetop and most of the time the results are the same as simmering on the stove for hours.

Storage

Storing your tomato basil tortellini soup properly is important to maintain its quality and freshness. Although I do not recommend freezing tortellini soup because the quality of the pasta is greatly affected, it can be stored in the refrigerator and eaten for up to 3 to 4 days after making tortellini soup.

The first step is to allow the soup to cool down to room temperature. Glass or BPA-free plastic containers with tight-fitting lids are recommended as they help preserve the soup's flavors and they don't stain the container!

For short-term storage, you can keep your tomato basil tortellini soup in the refrigerator for up to 3-4 days when properly sealed and stored in the fridge.

When reheating, transfer the soup to a pot and heat over low heat, stirring occasionally until heated through.

Top tip

Frozen tortellini works best when making this tomato basil tortellini soup in the Instant Pot. Otherwise, fresh or frozen tortellini both work great on the stovetop.

FAQ

How do I make creamy tomato tortellini soup?

To make a creamy tomato tortellini soup, you simply add a half cup of heavy cream or milk to the tortellini soup at the end and allow it to heat through before serving.

What variations can I try for tomato basil tortellini soup?

There are several variations to try for tomato basil tortellini soup. You can add protein such as cooked chicken, sausage, or ground beef for a heartier meal. For a veggie-filled soup, add beans, lentils, celery, and any other chopped veggies.

You can also experiment with different herbs and spices such as oregano, thyme, or red pepper flakes for additional flavors.

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Dana

Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.

Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.