Easy Tomato Tortellini Soup

We all know I love soup.  This Tomato Tortellini Soup is easily one of my favorites.  It’s a family favorite, and I usually have all the ingredients on hand so I can throw it together in a flash.  There’s zero prep work involved.  Canned tomatoes, a few common seasonings, parmesan cheese, and refrigerated tortellini are all you need.    

This recipe is hugely forgiving.  I keep cheese tortellini in the fridge, but you can use any flavor you like–chicken, sausage, spinach–whatever.  What if you only have regular diced tomatoes, not fire roasted?  Not a problem.  If you think the broth needs a little more oomph you can add a pinch of smoked paprika.  If it’s a little too acidic when you taste it, add the optional honey.  It won’t take much, certainly not enough to taste, so start with just a little.  You may not think that a teaspoon of honey could smooth out an entire pot of soup, but it can.

When I say you can have Easy Tomato Tortellini Soup on the table in 20 minutes would you believe me?  Okay, it may take 21 minutes if you have to hunt for your can opener.  Even then, 10 minutes of that is simmering time requiring nothing from you.  As if all that weren’t enough, Easy Tomato Tortellini Soup tastes like you could’ve ordered it in a restaurant.  Seriously.      

We like Easy Tomato Tortellini Soup with some sort of garlic bread.  Any sort will do, but I prefer something crispy, or at least crispy on the edges.  You’re going to want to dunk something in that delicious tomato-y broth, I promise.  The pic above shows a little leftover baguette sliced thin, topped with butter and a little garlic powder, then run under the broiler.  Sometimes we make crispy garlic toast with sourdough sandwich bread from the deli section of the grocery store.  

You don’t have to get fancy to have a delicious, good-for-your-soul dinner.

Print Recipe

Tomato Tortellini Soup

Delicious and on the table in 20 minutes!

Ingredients

• 2 14.5 oz. cans fire roasted tomatoes, undrained
• 2 cups chicken broth or vegetable broth
• 1 t. salt
• ½ t. pepper
• 1 t. dried basil
• 1 t. Italian seasoning
• 1 t. onion powder
• ½ t. garlic powder
• 1 t. sugar or honey to tame acidity, optional
• 1 10 oz. bag refrigerated tortellini
• shredded or grated parmesan cheese for serving

Instructions

• Add the first 8 ingredients to a 2 qt. saucepan or small Dutch oven. Bring to a simmer, and allow to simmer for 10 minutes. Taste for seasoning and adjust, including adding the sugar or honey if you think it needs it. You may use a potato masher or stick blender to break up the tomato pieces if you like, but leave some texture to the broth.
• Add the tortellini and cook for 6 or 7 minutes, stirring occasionally.
• Serve with parmesan cheese.