Creamy Tomato Basil Tortellini Soup

⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 25 minutes

This Creamy Tomato Basil Tortellini Soup is like a warm hug in a bowl, with cheesy tortellini swimming in a velvety tomato-basil broth that’s inspired by everyone’s favorite vodka sauce.

I’ve always loved the richness of vodka sauce paired with tender pasta, and this soup brings those same flavors to life—only now it’s spoonable and even cozier. The creamy tomato base is infused with garlic, fresh basil, and a hint of parmesan, creating a comforting, indulgent soup that’s perfect for chilly evenings. Bonus: It comes together in under 30 minutes, making it a dreamy weeknight dinner. Serve it with crusty bread for dunking, and you’ve got an instant crowd-pleaser.

---

Ingredients

🍽️ Servings: 6 • 🔥 Calories/Serving: 430

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1/4 tsp red pepper flakes (optional, for a little heat)

• 1 (28 oz) can crushed tomatoes

• 4 cups chicken or vegetable broth

• 1 cup heavy cream

• 1/3 cup grated parmesan cheese

• 1/4 cup fresh basil, chopped (plus more for garnish)

• 1 tsp sugar (optional, to balance acidity)

• 18 oz fresh cheese tortellini (store-bought or homemade)

• Salt and freshly ground black pepper to taste

---

Steps

Step 1

Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.

Step 2

Add the tomatoes and broth: Pour in the crushed tomatoes and broth, stirring to combine. Bring to a simmer and let it cook for 10 minutes to allow the flavors to me

Step 3

Blend for creaminess: Use an immersion blender to puree the soup until smooth (or transfer to a blender and blend in batches). This step is optional but creates a silky base.

Step 4

Add the cream and parmesan: Stir in the heavy cream and parmesan cheese, letting it melt into the soup. Taste and adjust with sugar, salt, and black pepper as needed.

Step 5

Cook the tortellini: Add the tortellini to the soup and simmer until they are tender and cooked through. Refer to the packaging for the tortellini for cooking instructions.

Step 6

Finish with basil: Stir in the chopped fresh basil just before serving for a burst of fresh flavor.

Step 7

Serve: Ladle into bowls and garnish with extra basil, parmesan, and freshly cracked black pepper. Serve with crusty bread or garlic toast for dipping.

---

Make it your own!

• Add protein: Stir in cooked Italian sausage, shredded rotisserie chicken, or sautéed shrimp for a heartier meal.

• Swap the tortellini: Try spinach-and-ricotta tortellini or even mini ravioli for a twist.

• Make it lighter: Use half-and-half instead of heavy cream for a lighter soup.

• Vegan option: Use dairy-free cream, omit the parmesan, and use vegan tortellini.

• Extra veggies: Toss in spinach or kale during the last few minutes of cooking for added greens.

---

Try it with…

Did you make this recipe?

Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.

Don't forget to tag me on Instagram @chompionsblog and use the hashtag #chompions