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15-Minute Tomato and Tortellini Soup

This creamy tomato tortellini soup is a fast, flavorful meal that comes together in just 15 minutes. With tender cheese tortellini, juicy cherry tomatoes, and rich sun-dried tomato pesto, it’s a comforting soup that feels gourmet but is incredibly easy to make.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4

Ingredients

  • 1 carton 32 oz low-sodium chicken broth
  • 1 package 9 oz refrigerated cheese-filled tortellini
  • 1 heaping cup cherry tomatoes halved
  • 1/3 cup sun-dried tomato pesto
  • 1/4 cup heavy cream
  • Salt and black pepper to taste
  • Red pepper flakes optional
  • Chopped fresh parsley for garnish

Instructions

  • In a medium pot, bring the chicken broth to a boil.
  • Add the tortellini, reduce heat to a simmer, and cook for 7 minutes until nearly tender.
  • Add cherry tomatoes and cook for 1–2 minutes until just softened.
  • Stir in sun-dried tomato pesto and heavy cream.
  • Taste and season with salt, pepper, and red pepper flakes if desired.
  • Ladle into bowls and garnish with fresh parsley. Serve hot.

Notes

  • Do Not Overcook Tortellini: It will continue softening in the hot broth.
  • Use Quality Pesto: A good sun-dried tomato pesto makes a big difference in flavor.
  • Make It Heartier: Add shredded rotisserie chicken or fresh spinach.
  • Dairy-Free Option: Swap cream with full-fat coconut milk.
  • Storage: Best enjoyed fresh, but leftovers keep refrigerated for up to 2 days.