Creamy Tomato Soup with Tortellini Has All the Coziness of Grilled Cheese & Tomato Soup

4.8
(5)
4 Reviews

If you're a fan of the classic dipping duo of toasty grilled cheese and tomato soup, then you'll want to try this combo. Cheese-filled pasta floating in an earthy tomato base gives you that same creamy and delicious mashup without all the crumbs. This family-friendly tomato tortellini soup is popular with kids, but adults will love it too, for both its flavor and less than 30 minutes of active cook time.

By
Annie Peterson
Annie Peterson
Annie Peterson

Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine.

EatingWell's Editorial Guidelines
Updated on December 1, 2023
Tested by
EatingWell Test Kitchen
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Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
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Prep Time:
25 mins
Additional Time:
10 mins
Total Time:
35 mins
Servings:
6
Yield:
9 cups
Nutrition Profile:
Nut-Free Low-Sodium Soy-Free Vegetarian Egg-Free Low-Calorie
Jump to Nutrition Facts
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Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon butter

  • 1 large leek, white & light green parts only, halved lengthwise, rinsed and sliced (see Tips)

  • 4 cloves garlic, minced

  • 1 (6 ounce) can no-salt-added tomato paste

  • 4 cups low-sodium vegetable broth or no-chicken broth

  • 1 (28 ounce) can Italian plum tomatoes, drained and chopped

  • 2 bay leaves

  • 1 teaspoon crushed dried oregano (see Tips)

  • 1 teaspoon salt

  • 1 (9 ounce) package cheese tortellini, fresh or frozen

  • 1 tablespoon all-purpose flour

  • 1 ½ cups half-and-half

  • ½ cup chopped fresh basil or parsley

Directions

  1. Heat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.

  2. Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes.

  3. Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup. Add basil (or parsley). Cook, stirring occasionally, until slightly thickened, about 1 minute.

Tips

Tips: Clean leeks well to be sure they're grit-free: After slicing, swish around in a bowl of water to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any sand or soil behind in the bowl. Drain well. Repeat as needed.

To crush dried herbs, press and rub them in your hand. This releases their aromatic, flavor-infusing oils before you cook with them.

Originally appeared: EatingWell Magazine, September 2019

Nutrition Facts (per serving)

322 Calories
14g Fat
40g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups
Calories 322
% Daily Value *
Total Carbohydrate 40g 15%
Dietary Fiber 4g 16%
Total Sugars 12g
Protein 11g 21%
Total Fat 14g 18%
Saturated Fat 7g 36%
Cholesterol 44mg 15%
Vitamin A 1405IU 28%
Vitamin C 11mg 13%
Folate 79mcg 20%
Sodium 520mg 23%
Calcium 182mg 14%
Iron 3mg 14%
Magnesium 38mg 9%
Potassium 476mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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