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+ servings

One Pot Tortellini and Tomato Soup

Comforting and hearty, but still quick and easy; a perfect weeknight dinner for cold winter nights.
Course Easy Dinner Ideas
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Servings
Author Allison McGee


  • Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover, silver
  • Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
  • Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
  • Cuisinart CSB-300 Rechargeable Hand Blender with Electric Knife, One Size, DAA
  • " rel="nofollow">Measuring Spoons: U-Taste 18/8 Stainless Steel Measuring Spoons Set of 9 Piece: 1/16 tsp, 1/8 tsp, 1/4 tsp, 1/3 tsp, 1/2 tsp, 3/4 tsp, 1 tsp, 1/2 tbsp & 1 tbsp Dry and Liquid Ingredients


  • 1 tablespoon olive oil
  • 1 small onion – coarsely chopped
  • 1 red bell pepper – coarsely chopped
  • 1 teaspoon minced garlic
  • 2 28- oz cans diced tomatoes
  • 1 cup vegetable broth
  • ½ teaspoon salt
  • Red pepper flakes to taste
  • 1 cup whole milk
  • 1 lb tortellini frozen
  • Shredded Parmesan cheese for garnish
  • Chopped fresh basil for garnish


  • In a large pot, heat olive oil to medium-high. Cook and stir garlic, onions, and bell peppers until softened, about 5 minutes.
  • Add the tomatoes, vegetable broth, salt, and red pepper flakes and stir to combine. Once the mixture starts to boil, turn the heat down to low and simmer for 15 minutes.
  • Using a hand-held immersion blender, blend the soup until smooth.
  • Add milk and stir to combine.
  • Turn the heat up to medium, add the tortellini, and cook for 7-9 minutes, until tortellini is fully cooked.
  • Serve immediately.


I used frozen tortellini for this recipe, but you can also use refrigerated tortellini. Just decrease the tortellini cooking time by a minute or two.


Serving: 1Cup