This One Pot Creamy Tomato Tortellini Soup is the perfect cozy meal for the cooler season.
With lots of herbs, tomatoes and cheese tortellini, this is a meal in itself, especially with the added kale!
Serve with a side salad and fresh bread for a delicious dinner spread.
I live for one pot dinner’s! And this tortellini soup is so easy to make in just one pot.
What goes into this easy tortellini soup:
Onion & Garlic: The base of this soup, giving an amazing flavour base.
Seasoning: Dried basil, oregano and thyme plus salt and pepper to boost the flavour further.
Tomatoes: Crushed tomatoes work great in this soup.
Chicken Stock: Key to making this soup, soup!
Tortellini: This soup calls for frozen tortellini but you can use fresh too which makes the soup come together even faster!
Kale: The dose of fresh kale makes this recipe a dinner all-in-one.
Cream: A must-have to give that creaminess.
Parmesan Cheese: Amps up the flavour even more.

One Pot Creamy Tortellini Soup
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp coarse salt
- 1/4 tsp pepper
- 3 1/2 cups chicken broth
- 28 oz can crushed tomatoes
- 500 g package frozen or fresh cheese tortellini
- 1 small bunch kale, stems removed & leaves chopped about 5 leaves
- 1/3 cup cream
- 1/3 cup shredded parmesan cheese
- parmesan cheese & chili flakes for garnish
Instructions
- Heat olive oil in a large pot or dutch oven over medium heat. Once warm, Add the onion and garlic, sauteeing for about 5 minutes until softened.
- Stir in spices with onion and garlic for 30 seconds. Then, add chicken broth and crushed tomatoes. Bring to a boil, reduce heat and simmer for 12-15 minutes until slightly thickened. Stir occasionally. *If you find the soup too thick, add a ½ cup-1 cup more chicken broth or water before adding in tortellini
- Stir in tortellini, and turn up heat to a simmer again. USING FROZEN TORTELLINI, cook 6-8 minutes. USING FRESH TORTELLINI, cook 2-3 minutes. Stir occasionally until tortellini is just done.
- Next stir in cream and cook for 2 minutes.
- Then stir in kale and wilt for 1 minute.
- Lastly stir in parmesan cheese and then take off the heat to serve immediately.
- Top with more parmesan cheese and chili flakes if desired.
I truly can’t get enough of this soup! It’s creamy, cozy and filling for a full meal.
Why you’ll love this one pot tortellini soup:
- It’s SO easy to make! You can even meal prep some of the ingredients ahead of time so when you get home from work or school everything is ready to go.
- You can make this your own! Try a beef, chicken or spinach tortellini.
- Serve this as a weeknight dinner or serve to guests on the weekend. It’s that versatile!
- Don’t love kale? Simply omit it or try mixing in spinach if you prefer.
Tips for making the best tortellini soup:
- Make sure to add the kale at the end, it only takes a few minutes to wilt without it going soggy.
- Add extra seasoning if needed! Taste the soup once cooked and if you think it needs another pinch of salt, pepper or even chili flakes DO IT.
- Make sure to add the tortellini towards the end so it doesn’t overcook.
What to serve with this One Pot Creamy Tortellini Soup
- Bread! A baguette is the perfect accompaniment to this soup.
- A divine glass of red wine (if that’s your thing).
- A simple side salad like my Brussels Sprouts and Kale Salad (especially if you like kale!)
More soup recipes to love from the blog:
Roasted Butternut Squash and Apple Soup
Healthyish Broccoli Cheddar Soup
Until the next cooking adventure,
Jess
DISCLAIMER: THIS RECIPE WAS ORIGINALLY CREATED FOR THE ITALIAN CENTRE SHOP AND THEY HAVE GRACIOUSLY LET ME REPUBLISH TO THE BLOG.
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