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How to Make Tomato and Tortellini Soup with no Cream

  • Español
Portions: 4 servings

Calories: 451kcal

This tomato and tortellini soup was bouncing around my head for many months, so I had to get done testing and tasting before summer makes daytime Sahara look like a vacation in the Alps. You can make this in about 30 minutes, and have a great light dinner ready in no time. All the best of pasta, in a considerably lighter dish.

Why I ❤️ it • Recipe • Ingredients • Preparation

Tomato tortellini soup

Why I ❤️ it

I tried this soup with both cheese-stuffed tortellini and chicken tortellini. I have to say I vastly prefer the ricotta cheese one, although, as with many things, it's probably a matter of preference. For when you crave a good pasta dish but would prefer something lighter, You'll love this healthy tomato tortellini soup for dinner!

Summer is coming! So, let's hear it for the last soup of the season.

Tomato and tortellini soup recipe

This awesome free recipe contains Amazon affiliate links, I receive a small commission from any purchase you make at no extra cost to you. Thanks!

Learn how to make tomato and tortellini soup recipe for when you crave a good pasta dish, but would prefer something lighter, this is a great compromise. You'll love it!

Course: Dinner, Lunch
Inspiration: Italian
Category: creamy tomato tortellini soup, tortellini soup recipe
Author: Clara González

Prep Time5 mins
Cook Time25 mins

Utensils and tools

  • Food mill
  • Fine mesh strainer
Tomato and tortellini soup
Tomato and tortellini soup

Ingredients

  • 4 tablespoons of olive oil
  • 4 pounds of tomato, [1.8 kg] about 6 large tomatoes, seeded and diced
  • 1 teaspoon of oregano (fresh leaves)
  • 1 tablespoon chopped basil leaves
  • 4 cloves garlic, crushed
  • 1½ teaspoons salt, (or more, to taste)
  • 1 pound tortellini, [0.45 kg] (with whichever stuffing you prefer)
  • ¼ teaspoons pepper (freshly-cracked, or ground), (or more, to taste)
  • ¼ cup freshly-grated Parmesan, or Pecorino

Preparation

Before starting, please make sure to have all the ingredients and utensils ready, and read the complete post.

Step 1

Heat olive oil over low heat in a medium-sized pot (3 qt [3 lt]). Stir in tomatoes, oregano, basil, and garlic, cook and stir until the garlic releases its aroma.

Lower heat and simmer covered until the tomatoes are cooked through (about 15 minutes).

Step 2

Remove from the heat and cool to room temperature. Press the tomatoes using a food mill (Amazon affiliate link) or a fine sieve to separate the "juice" from the solids.

Once you're done, discard the solids.

Step 3

Return the liquid to a pot and heat it over medium heat. Stir in salt.

Once it breaks the boil, add the tortellini and simmer covered until the tortellini is cooked through (check cook time in the package).

Step 4

Return the liquid to a pot and heat it over medium heat. Stir in salt.

Once it breaks the boil, add the tortellini and simmer covered until the tortellini is cooked through (check cook time in the package).

Top tips

For a vegan version, choose egg-free pasta with a vegan filling, and don't add the cheese.

Nutrition

Calories: 451 kcal - Carbohydrates: 56g - Protein: 14g - Fat: 21g - Saturated Fat: 5g - Cholesterol: 48mg - Sodium: 1273mg - Potassium: 725mg - Fiber: 8g - Sugar: 11g - Vitamin A: 2655IU - Vitamin C: 42.1mg - Calcium: 142mg - Iron: 1.9mg

Tomato and tortellini soup
Tomato and tortellini soup

Serving suggestions

Frankly, I do not serve anything else with this soup, but if you feel like you still need something else to go with it, maybe serve a salad before the soup.

FAQs

What are tortellini?

Tortellini are a type of Italian pasta that consists of small pockets of raw dough filled with different types of stuffing, like chicken, cheese, ground meat, vegan stuffing, etc.

How many calories in one cup of creamy tortellini tomato soup?

This recipe yields about 2 cups per serving, so 1 cup has about 250 calories.

What goes well with tomato tortellini soup?

I would suggest you serve some salad before the soup, or perhaps some rustic bread with the soup.

Originally published on May 20, 2015

Print card

This is just a printer-friendly summary, some useful details are found in the recipe above.

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Tomato and tortellini soup

Ingredients

  • 4 tablespoons olive oil
  • 4 pound tomato [1.8 kg], diced
  • 1 teaspoon oregano fresh leaves
  • 1 tablespoon chopped basil leaves
  • 4 cloves garlic , crushed
  • 1½ teaspoons salt (or more, to taste)
  • 1 pound tortellini [0.45 kg] (with whichever stuffing you prefer)
  • ¼ teaspoons pepper freshly-cracked, or ground, (or more, to taste)
  • ¼ cup freshly-grated Parmesan or Pecorino

Instructions

  • Heat olive oil over low heat in a medium-sized pot (3 qt [3 lt]). Stir in tomatoes, oregano, basil, and garlic, cook and stir until the garlic releases its aroma. Lower heat and simmer covered until the tomatoes are cooked through (about 15 minutes).
  • Puree: Remove from the heat and cool to room temperature. Press the tomatoes using a food mill (Amazon affiliate link) or a fine sieve to separate the "juice" from the solids.
  • Once you're done, discard the solids.
  • Return the liquid to a pot and heat it over medium heat. Stir in salt.
  • Once it breaks the boil, add the tortellini and simmer covered until the tortellini is cooked through (check cook time in the package).
  • Remove from the heat, season with pepper to taste. Sprinkle with cheese after serving.

Notes

For a vegan version, choose egg-free pasta with a vegan filling, and don't add the cheese.
 

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Hi, I'm Tía Clara! I have been a recipe developer, and recipe writer for 20 years, and here I share easy recipes you'll love.

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