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tomato basil tortellini soup in a bowl
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Tomato Basil Tortellini Soup

Homemade or store purchased spinach and cheese tortellini in a tomato-based soup with fresh basil and parmesan cheese. Use vegetable broth for a vegetarian version.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: lunch, Soup
Cuisine: Italian
Keyword: easy, quick, tomato basil, tortellini, vegetarian
Servings: 6
Calories: 480kcal


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  • 1 3 or 4-quart kettle or dutch oven


  • 1 lb Tortellini: This is about 24 tortellini. (453g)

Filling for the Tortellini

  • 8 oz Ricotta Cheese (262g)
  • ½ cup grated or shredded parmesan cheese (50g)
  • 1 cup fresh-packed spinach. (50g)
  • 1 egg large
  • ½ tsp Italian seasoning
  • ½ tsp dried basil
  • ¼ tsp pepper
  • pinch of nutmeg


  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 small onion chopped
  • 1 15 ounce can diced fire-roasted tomatoes (425g)
  • 32 ounces crushed tomatoes. (900g)
  • 2 cups vegetable or chicken broth (450g)
  • 2 tbsp. tomato paste
  • 1 tbsp. sugar
  • ½ tsp pepper
  • 2 tbsp balsamic vinegar
  • 2 tsp salt or salt to taste if you use full salt broth
  • 6 tbsp grated parmesan cheese for garnish.
  • 3 tbsp. fresh chopped basil for garnish
  • 1/2 cup Half and half (120ml)


  • Make the pasta for the tortellini. Follow my recipe and once the pasta is rolled out cut it into 3-inch circles. Keep the circles covered so they don't dry out or else they will crack when you fill them. Alternately use a package of round wonton wrappers. This is what I did in this recipe.

Make the Tortellini

  • Microwave the fresh spinach for 1 minute. Chop the cooked spinach. Squeeze out excess water and set it aside to cool.
  • To a small bowl add the ricotta and parmesan cheese.
  • Beat the egg and add it to the bowl
  • Add the pepper, dried basil, Italian seasoning, and a pinch of nutmeg.
  • Add the cooled chopped spinach and stir to mix well.
  • With your fingers spread a light coating of water all around the edge of a pasta or wonton circle.
  • Add a tsp of filling to the center of a wonton wrapper or pasta dough circle.
  • Fold the circle in half to enclose the filling. Press the edges together to seal
  • Bring the two ends of the half-circle together and press to seal. See the video for how to do this.
  • Place the finished tortellini on a parchment-covered baking sheet and refrigerate or freeze while you make the soup.


  • In a dutch oven or heavy bottom kettle - over medium heat lightly brown the chopped onions in the olive oil. This takes about 10 minutes.
  • Add the garlic and cook another minute.
  • Add the tomatoes, tomato paste, broth, sugar, pepper, and salt.
  • Simmer for 30 minutes.
  • While the soup is cooking bring a 4-quart kettle of water to boil and cook the tortellini until tender. Drain and set aside.
  • Finish the soup by adding the half and half and balsamic vigegar. Adjust the seasonings to taste.

Serve the Soup

  • Divide the soup between six or eight bowls depending on how hungry you are.
  • Split the cooked tortellini and the same number in each bowl.
  • Top with grated parmesan and fresh chopped basil.



If you are using fresh tortellini, add them to the soup and cook them in the soup. Cook for about 10 minutes.  Pre-cook the frozen tortellini. 


Serving: 1.5cups | Calories: 480kcal | Carbohydrates: 53g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 805mg | Potassium: 587mg | Fiber: 7g | Sugar: 14g | Vitamin A: 689IU | Vitamin C: 16mg | Calcium: 399mg | Iron: 5mg