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Pesto Tomato Tortellini Soup

A bowl of pesto tomato tortellini soup with cheese tortellini in a rich tomato broth, garnished with basil and herbs.
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This Pesto Tomato Tortellini Soup is a comforting, flavorful blend of creamy tomato broth, cheesy tortellini, and herby pesto—perfect for cozy weeknight dinners or meal prep.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 (28-ounce) cans whole peeled San Marzano tomatoes
  • 2 tablespoons olive oil
  • 1 sweet onion, diced
  • 1 medium carrot, shredded or grated
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (adjust to taste)
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 bay leaf
  • 1/4 cup fresh basil leaves, julienned
  • 2 cups low-sodium chicken broth or vegetable broth
  • 1 tablespoon packed brown sugar
  • Salt and pepper to taste
  • 1/4 cup heavy cream or half-and-half (optional)
  • 9 ounces fresh refrigerated cheese tortellini
  • For serving: prepared basil pesto, olive oil, grated Parmesan cheese, black pepper, garlic cheese toast (optional)

Instructions

  1. Pour tomatoes and their juice into a large bowl and crush with your hands. Set aside.
  2. In a large soup pot, heat olive oil over medium-high heat. Add diced onion, shredded carrot, salt, and pepper. Cook for about 5 minutes until softened.
  3. Reduce heat to medium. Stir in garlic, red pepper flakes, and tomato paste. Cook until the mixture darkens and begins to stick, about 3–4 minutes.
  4. Sprinkle in flour and cook for 2 minutes, stirring constantly.
  5. Add crushed tomatoes, bay leaf, basil, broth, and brown sugar. Simmer uncovered for 30 minutes, stirring occasionally.
  6. While the soup simmers, cook tortellini according to package directions. Drain and toss with a bit of olive oil to prevent sticking.
  7. Remove and discard bay leaf. Use an immersion blender to purée the soup until smooth. Add cream (if using) and blend again.
  8. Return soup to low heat and warm through for 10 minutes.
  9. To serve, ladle soup into bowls. Top with tortellini, a drizzle of pesto, grated Parmesan, and cracked black pepper.

Notes

  • Store tortellini separately to avoid overcooking when reheating.
  • Use certified DOP San Marzano tomatoes for best flavor.
  • This soup freezes well without the tortellini.
  • Make it vegan by using plant-based broth, pesto, and tortellini.
  • Optional: Add cream for a richer texture.

Nutrition

Find it online: https://recipeshots.com/pesto-tomato-tortellini-soup-recipe/