Creamy Tortellini Tomato and Pesto Soup

There’s just something about warm tomato soup that feels right. When you toss in cheese-filled tortellini and swirl in pesto, it gets even better.

This creamy tortellini tomato and pesto soup has a great mix of rich tomato, hearty pasta, and fresh herbs. It’s simple to make but feels special enough for a cozy night at home.

You can make this soup fast on a busy weeknight. The tortellini cook right in the pot, the pesto gives quick flavor, and cream smooths it all out.

It’s not fussy or complicated, but it tastes like you put in extra effort. Honestly, you might want two bowls.

I started making this on cold evenings when I wanted something filling. It became a go-to recipe because it’s quick, flavorful, and satisfying.

Once you try it, you’ll see how easy it is to turn a simple tomato tortellini soup into a creamy, pesto-packed favorite.

Why You Will Love Creamy Tortellini Tomato and Pesto Soup

You’ll like this soup because it’s classic comfort food without the wait. The creamy tomato base warms you up, and the pesto gives a fresh, herby kick.

You can put it together in about 30 minutes. It tastes like you spent much longer on it.

The cheese tortellini make it hearty enough for dinner. Throw in some kale or spinach for a nice bit of freshness.

It’s flexible. Swap chicken broth for veggie broth, use frozen or fresh tortellini, and adjust the heat with red pepper flakes.

Some favorite reasons to make this soup:

• Quick to prepare with simple steps
• Creamy and hearty without being heavy
• Customizable with different greens, broths, or tortellini flavors
• Pairs well with garlic bread, salad, or grilled cheese

It works for a weeknight or a casual weekend meal. I’d say it’s a keeper.

How To Make Creamy Tortellini Tomato and Pesto Soup

This soup brings together a creamy tomato base, cheesy tortellini, fresh herbs, and pesto for extra depth. You’ll need just a few ingredients and basic kitchen tools.

Ingredients

Gather what you need before you start. You get rich tomato flavor from crushed tomatoes and a spoonful of tomato paste.

Use chicken broth or go with veggie broth if you want it meatless. I like refrigerated cheese tortellini since it cooks fast and doesn’t fall apart.

Garlic and onion start the base. A bit of olive oil helps them sauté.

You’ll want heavy cream for richness, pesto for that basil flavor, and a little parmesan cheese for topping. Add dried oregano, red pepper flakes, black pepper, and salt for seasoning. Italian seasoning works too if you like more herbs.

Instruments

A large soup pot or Dutch oven works best. You’ll also need a cutting board and a knife for chopping.

Use measuring cups and spoons to keep things accurate. A wooden spoon or silicone spatula works for stirring.

If you want a smoother texture, try an immersion blender to blend some of the tomato base before adding pasta. It’s optional but makes things creamier.

Keep a ladle around for serving.

Step-By-Step Instruction

Heat olive oil in your Dutch oven over medium. Sauté the onion and garlic until soft and fragrant.

Stir in tomato paste and cook for a couple minutes. This step deepens the flavor.

Pour in crushed tomatoes and chicken broth. Stir in pesto, oregano, red pepper flakes, salt, and pepper.

Bring it to a gentle boil. Add the cheese tortellini and cook until tender, about 3–5 minutes.

If you’re using frozen pasta, give it a few extra minutes. Add chopped kale or spinach if you want more color and nutrients.

Lower the heat and pour in heavy cream. Mix well and let it warm up but don’t let it boil.

Serve hot with parmesan cheese and maybe some fresh basil on top.

Tips & Tricks

I’ve made this soup a lot. A few little choices can really change the flavor and texture.

Use the right tomatoes. Crushed tomatoes give a smooth base. Diced tomatoes make it chunkier.

Don’t skip tomato paste. Cooking it before adding liquid adds depth. It’s a small step, but it matters.

Pick your tortellini wisely. Refrigerated cooks fast and stays tender. Frozen works, but cook it longer. Add it near the end so it doesn’t get mushy.

Add greens at the last minute. Kale and spinach wilt quick, so stir them in right before you finish.

Balance the cream. If you want it lighter, use half-and-half. For dairy-free, unsweetened coconut milk works and doesn’t overpower.

Adjust seasoning as you go. Broths and pestos taste different. Taste before serving and add salt or pepper if it needs it.

Try toppings. Parmesan is classic, but fresh basil or extra pesto also taste great.

These little tweaks help you make the soup your own.

Ingredient Substitute

Sometimes you’re missing something, and that’s ok. This soup lets you swap ingredients and still get good flavor.

If you don’t want chicken broth, use vegetable broth for a vegetarian version.

For herbs, if you don’t have oregano, try sage or Italian herbs. Sage adds more earthiness.

If the tomatoes taste sharp, toss in a pinch of sugar. It balances acidity without making it sweet.

You can add protein too. Cooked Italian sausage makes it heartier and blends well with the creamy tomato base.

Here’s a quick swap list:

• Chicken broth → Vegetable broth
• Oregano → Sage or Italian herbs
• Sugar → Optional, for acidity
• Cheese tortellini → Any flavor, even spinach or mushroom
• Add-in option → Italian sausage for richness

These swaps let you use what you have and make the soup fit your taste.

What To Serve With Creamy Tortellini Tomato and Pesto Soup

You’ll want something on the side that balances the creamy soup and cheesy tortellini. Lighter, crisp sides work best.

Here are a few ideas:

• Garlic Bread – Warm, buttery bread is perfect for dipping.
• Caesar Salad – Crunchy lettuce and tangy dressing give a fresh bite.
• Tomato Bruschetta – Toasted bread with tomatoes and basil adds brightness.
• Zucchini Fries – Crisp outside, tender inside, and lighter than regular fries.
• Caprese Salad – Mozzarella, tomatoes, and basil with balsamic go well with pesto notes.
• Parmesan Crisps – Quick to make and give a salty crunch.

If you want more filling sides, try focaccia bread or bacon-wrapped asparagus for a mix of savory and fresh.

Each side brings something different, so pick what you’re craving.

How To Store Creamy Tortellini Tomato and Pesto Soup

If you store the tortellini in the soup, it soaks up the broth and gets mushy. To keep the texture, store soup and pasta separately if you can.

If you already mixed everything, it’s ok. The pasta will just get softer.

For the refrigerator:

• Store the soup base in an airtight container for up to 3–4 days.
• Keep tortellini in a separate container and add it back when reheating.
• If combined, add a splash of broth or water before reheating.

For the freezer:

• Freeze only the soup base (no tortellini) for up to 3 months.
• Fresh or cooked tortellini doesn’t freeze well in broth, so cook a new batch when you’re ready.

Reheating tips:

• Warm soup on the stove over medium until hot.
• Add tortellini in the last few minutes so it doesn’t overcook.
• Stir in a bit of cream or broth if the soup gets too thick.

That way, your soup stays creamy, and the tortellini keep their bite.

Nutritional Value

When you make this soup, you get a mix of carbs, protein, and fats. It’s light but filling, so it’s a solid pick for a weeknight dinner.

A single serving (about 1 ½ cups) lands between 240–600 calories. The number depends on your tortellini, broth, and cream choices.

If you go with cheese tortellini and swap in Greek yogurt for heavy cream, you’ll keep the calories lower.

Here’s a rough breakdown for one serving:

• Calories: about 241–614
• Carbohydrates: 30–33g
• Protein: 11–20g
• Fat: 8–21g
• Fiber: 3–7g
• Sodium: usually high, often 1,100mg or more

You get vitamins and minerals, too. Tomatoes add vitamin C, potassium, and lycopene. Fresh basil brings antioxidants.

Tortellini gives you protein, calcium, and iron from the cheese.

If sodium worries you, try low-sodium broth and canned tomatoes. Using more fresh vegetables, like spinach or kale, bumps up fiber and nutrients. The flavor doesn’t change much, honestly.

You can tweak ingredients to make the soup lighter or more filling. It’s flexible, so you get a bowl that feels just right for you.