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creamy tomato tortellini soup

Creamy Tomato Tortellini Soup

I am obsessed with this Creamy Tomato Tortellini Soup. It hits every spot on a cozy evening at home. It’s also really easy to make, and feeds a crowd.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American, Comfort Food, Italian
Servings 4 servings
Calories 510 kcal


  • 2 Tbsp olive oil
  • 1 large onion
  • 1 large carrot
  • 1 stalk 1 celery
  • 3 cloves garlic
  • 1 teaspoon salt
  • 3 bay leaves
  • 500 millilitres water
  • 796 millilitres whole, diced, or crushed tomatoes (1 large can)
  • 1 sprig fresh rosemary (or 1 Tbsp dried)
  • 300 grams white cannellini beans (1 small can)
  • 300 grams fresh tortellini (I usually buy spinach & ricotta)
  • 250 grams sour cream (full-fat)
  • 100 grams (a couple of large handfuls) baby spinach or other leafy greens
  • 1 tablespoon dried chili flakes


  • Dice the onion, carrot, and celery and sauté for 5 minutes in olive oil and salt in a large pot over medium heat.
  • Roughly chop the garlic and add to the veggies in the pot. Saute for another minute.
  • Add the tomatoes, water, and bay leaves.
  • Bring to a boil over high heat, then reduce and simmer for 8 minutes with the lid on.
  • Remove the lid, add the rosemary and blend until smooth.
  • Add the white beans and the tortellini. Cover and simmmer for another 5 minutes.
  • Stir in the sour cream and spinach and turn the heat off.
  • Check for seasoning and add crushed chili flakes and fresh basil if desired.
  • Serve in big bowls, drizzle with balsamic vinegar and sprinkle with Parmesan cheese.



  • Depending on how much liquid is absorbed by the tortellini, you might need to add more water. Adjust with salt as needed!
  • Nutrition

    Calories: 510kcalCarbohydrates: 58.4gProtein: 20.8gFat: 22.6gSaturated Fat: 10.3gCholesterol: 55mgSodium: 780mgPotassium: 454mgFiber: 10.6gSugar: 10.7gCalcium: 312mgIron: 5mg
    Keyword soup
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