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Creamy Tortellini Tomato and Pesto Soup
Carolina Gomez

Creamy Tortellini Tomato and Pesto Soup

Creamy Tortellini Tomato and Pesto Soup is a cozy, flavorful dish combining cheese tortellini, rich tomato broth, cream, and basil pesto for the ultimate comfort meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes optional
  • ½ cup heavy cream
  • 2 tbsp basil pesto
  • 9 oz refrigerated cheese tortellini
  • Salt and black pepper to taste
  • Fresh basil and Parmesan cheese for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • measuring cups/spoons
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened.
  2. Stir in garlic and cook for 1 minute until fragrant.
  3. Add crushed tomatoes, broth, Italian seasoning, and red pepper flakes. Simmer for 10 minutes.
  4. Stir in cream and pesto until well combined.
  5. Add tortellini and cook according to package directions (usually 5–7 minutes) until tender.
  6. Season with salt and black pepper to taste.
  7. Ladle into bowls, garnish with fresh basil and Parmesan, and serve hot.

Notes

Nutrition Facts (per serving, approx. 1/6 recipe):
  • Calories: 320
  • Protein: 12g
  • Carbohydrates: 35g
  • Fat: 15g
  • Saturated Fat: 7g
  • Cholesterol: 45mg
  • Sodium: 780mg
  • Fiber: 4g
  • Sugar: 7g