I love taking a classic recipe and giving it a fresh twist, so my favorite tomato soup has evolved into One Pot Tortellini and Tomato Soup. This version is based on a slow-cooker tomato soup but adapted for a quick stovetop meal with a few simple changes that make it heartier and more satisfying.
One Pot Tortellini and Tomato Soup
The main difference is the tortellini. Adding pasta to tomato soup transforms it into a more comforting, satisfyingly cheesy meal. My mom sometimes uses orzo in her tomato soup, which is delicious, but in my home we prefer tortellini for its rich, cheesy filling. I like to keep a package in the freezer for busy winter evenings when I want a fast, comforting dinner.
Because tortellini usually contains cheese, this version is not vegan like the original slow-cooker recipe. To add creaminess, I stir in milk toward the end. I typically use whole milk, but you can substitute 1/2 to 1 cup of heavy cream for a richer soup or about 1/2 cup plain Greek yogurt for a tangier finish. Adjust the amount to suit your preference for creaminess.
One Pot Tortellini and Tomato Soup
I love using a slow cooker, but I don’t always plan meals that far in advance. This stovetop version uses common pantry ingredients and is ready in about 35 minutes from start to finish. Being a one-pot recipe, it also keeps cleanup simple.
If you prefer the slow-cooker method, you can adapt this recipe easily: prepare the tomatoes and aromatics in the Crock-Pot as you would for a slow-cooker tomato soup, then add the milk and tortellini during the final hour of cooking so the pasta finishes tender without getting mushy.
This recipe yields about 12 cups of soup, making it perfect for family dinners and easy leftovers for lunches. For serving, I recommend a generous sprinkle of shredded or grated Parmesan and a scattering of chopped fresh basil to brighten the flavors. Enjoy!
One Pot Tortellini and Tomato Soup
Allison McGee
Pin Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 teaspoon minced garlic
- 2 28- oz cans diced tomatoes
- 1 cup vegetable broth
- ½ teaspoon salt
- Red pepper flakes to taste
- 1 cup whole milk (or cream / Greek yogurt)
- 1 lb tortellini frozen or refrigerated
- Shredded Parmesan cheese for garnish
- Chopped fresh basil for garnish
Instructions
-
In a large pot, heat the olive oil over medium-high heat. Add the onion, red bell pepper, and garlic; cook and stir until softened, about 5 minutes.
-
Stir in the diced tomatoes, vegetable broth, salt, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15 minutes to develop flavor.
-
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
-
Stir in the milk (or cream or yogurt) until evenly combined.
-
Raise heat to medium, add the tortellini, and cook 7–9 minutes for frozen tortellini (reduce time slightly for refrigerated) until the pasta is tender.
-
Serve immediately, topped with shredded Parmesan and chopped fresh basil.
Notes
Nutrition
