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Tortellini Tomato Soup Recipe served with pesto and Parmesan
If you’re like me and are still grieving the end of summer tomatoes, I feel ya! It’s been months since we had fresh garden tomatoes. I can’t stop thinking about those warm-from-the-sun sweet orbs of deliciousness that dominate our summer menu.
Until the tomatoes come back again, we’re getting our lycopene fix with this easy, robust and flavorful tomato soup. For this delicious tomato soup recipe we start with premium San Marzano canned tomatoes, chicken or vegetable broth, fresh herbs and vegetables. The soup cooks in about 30 minutes into a thick and velvety, satisfying meal with a bright tomatoey taste.
The addition of shredded carrots helps give the soup body and a small amount of heavy cream adds to the silky texture.
Top each bowl of tomato soup with tortellini, pesto and fresh Parmesan.
We all know pasta and tomatoes are the perfect pairing. Therefore, it’s not a reach to see how a bowl of tomato soup would benefit from a few tortellini piled on top. Served with a drizzle of pesto, fresh grated Parmesan and coarse ground black pepper, this soup is uniquely delicious and filling. We recommend adding the tortellini to each bowl as it’s served to prevent over cooking the pasta.
You can make your own homemade basil pesto, or pick up a jar at your local store. Whichever you choose, don’t skip the pesto topping. It adds a ton of flavor that works well with the soup. Fresh grated Parmesan is always a great idea, so be generous!
We serve our tomato soup with garlic cheese toast for dipping. Bet you’re gonna love it!
What’s special about San Marzano tomatoes?
San Marzano tomatoes are premium quality canned plum tomatoes that come from the region near Naples, Italy. It’s said the first San Marzano tomatoes were grown in the fertile volcanic soil at the base of Mount Vesuvius. Similar to a Roma tomato but with a thicker flesh, fewer seeds and a stronger, sweeter, less acidic flavor.
Look for a brand that states the tomatoes are authentic and certified DOP San Marzano tomatoes. If you’re going to pay more for canned tomatoes, be sure you’re not paying for a fake.
If you don’t want to worry about buying the best canned tomatoes, I’m sure your tomato soup will be just fine. I often use THIS Cento brand peeled tomatoes and am always pleased. No worries!
Can this tomato soup recipe be made ahead and/or frozen?
Yes, this soup freezes very well. If you’re freezing leftovers, go ahead and add the remaining tortellini to the cooled soup. Freeze until needed and reheat gently to prevent overcooking the pasta. If you’re making ahead to serve later, wait to cook the tortellini until you need it. We use a fresh, refrigerated cheese tortellini in this soup that cooks in about 3 minutes. Done and done!
Can this soup be made with fresh tomatoes?
When I have plenty of fresh tomatoes on hand, I like to make our Roasted Tomato Basil Soup recipe. Enjoy!
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Tortellini Tomato Soup Recipe
For the soup:
- 2 (28-ounce) cans whole peeled San Marzano tomatoes (1588g)
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1 medium carrot, shredded or grated
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes (more or less to taste)
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 bay leaf
- ¼ cup fresh basil leaves, julienned (5g)
- 2 cups low-sodium chicken broth, or vegetable broth (16-ounces or 494g)
- 1 tablespoon brown sugar, packed
- salt and pepper to taste
- ¼ cup heavy cream or half-and-half, optional (58g)
- 9 ounces fresh refrigerated tortellini (255g)
For serving (optional):
- prepared basil pesto
- olive oil
- Parmesan cheese
- fresh ground black pepper
- bread or garlic cheese toast for dipping
- Pour the tomatoes and juice into a large bowl. Crush the tomatoes with your hands and set aside.
- Pour the olive oil into a large soup pot or Dutch oven set over medium-high heat until shimmering. Add the onion, carrots, ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring frequently, until the onion is soft, about 5 minutes.
- Reduce the heat to medium. Add the garlic, red pepper flakes and tomato paste. Cook, stirring constantly until the mixture darkens and starts to stick to the bottom of the pan, 3 to 4 minutes. Sprinkle the flour over the vegetables. Cook, stirring constantly for about 2 minutes, scraping up the browned fond on the bottom of the pot.
- Pour the crushed tomatoes into the pot. Add the bay leaf, basil, chicken broth and brown sugar. Simmer uncovered for 30 minutes, stirring occasionally.
- While the soup is simmering, prepare the tortellini according to package directions. Drain and toss with a teaspoon or two of olive oil. DO NOT overcook the tortellni pasta.
- REMOVE the bay leaf and discard. Carefully move the soup pot from the stovetop. Using a stick or immersion blender, process the soup until smooth. Season with salt and pepper, to taste. Add the cream (if using) and blend until incorporated. Return the soup to the stovetop and cook on low for 10 minutes, or until heated through.
- Serve each bowl of soup topped with 4 or 5 tortellini, a drizzle of pesto, Parmesan cheese and black pepper, as desired.
- Alternately, add the tortellini to the soup pot and stir to incorporate.
- We recommend storing the cooked tortellini separately and adding to each bowl individually to prevent overcooking.
- Inspired by a recipe on The Hungry Cook
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