Name: 30-Minute Tomato Tortellini Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil or 1/4 cup water; 1 small onion (about 1 cup), diced; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1/4 – 1/2 teaspoon red pepper flakes; 1 can (28oz) crushed tomatoes; 1 can (28oz) diced tomatoes; 3 cups low-sodium vegetable broth, water, or combo; 1 tablespoon arrowroot powder, cornstarch, or tapioca flour; 1 1/2 cups non-dairy milk, canned coconut milk, or vegan heavy cream; 9 oz cheese tortellini (vegan variety, e.g., Kite Hill); 2 handfuls spinach, roughly chopped; 1/2 teaspoon mineral salt, or to taste; Fresh cracked pepper, to taste; Fresh basil, chiffonade, to serve

Jump to Recipe· 4.2 from 8 reviews

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If you’re craving something that feels like a warm hug in a bowl, look no further than this 30-Minute Tomato Tortellini Soup Recipe. It’s a bright, comforting, and satisfyingly easy dish that comes together quickly, making it the perfect lunch or dinner on busy days. With tender cheese tortellini swimming in a rich tomato broth, bursts of fresh basil, and a touch of spice, this soup is sure to become a fast favorite you’ll want to make again and again.

Ingredients You’ll Need

A top view of fresh cooking ingredients arranged on a white marbled surface: in the center, there is a white speckled bowl filled with yellow tortellini pasta and fresh bright green basil leaves on the left side of the bowl; above it are two open cans of red crushed tomatoes with chunky texture; to the top left, a clear glass measuring cup with orange broth; below and slightly left, a small bottle of clear oil; nearby, scattered small gray bowls hold white powder, minced garlic, dried herbs, and a mix of black pepper and pink salt; a white bowl filled with chopped white onions sits to the right; at the bottom center, a white bowl is packed with fresh dark green spinach leaves; below the spinach bowl is a glass container with creamy white sauce. photo taken with an iphone --ar 4:5 --v 7

Getting started with this soup means gathering simple ingredients that each bring something special to the pot. From the savory depth of garlic and oregano to the creamy texture of non-dairy milk, every item plays a key role in delivering a balanced, flavorful bowl.

Olive oil or water: Provides a gentle base for sautéing the aromatics without overpowering the flavors.
Small onion: Adds natural sweetness and a tender bite to the broth when sautéed.
Garlic cloves: Infuses the soup with that irresistible, savory aroma.
Dried oregano: Offers classic Italian herb notes that complement the tomato beautifully.
Red pepper flakes: Just a pinch brings a hint of heat that livens up each spoonful.
Crushed and diced tomatoes: The heart of the soup, delivering vibrant color and rich tomato flavor.
Vegetable broth or water: Creates the perfect liquid base to meld all flavors gently.
Arrowroot powder (or cornstarch/tapioca flour): Helps thicken the soup slightly without heaviness.
Non-dairy milk or vegan cream: Adds creaminess and rounds out the acidity of the tomatoes.
Cheese tortellini: The star ingredient that brings comforting, pillowy goodness—perfect for soaking up the broth.
Fresh spinach: Adds a pop of green and a nutritious boost that wilts beautifully in the heat.
Mineral salt and freshly cracked pepper: Essential for seasoning to perfect balance.
Fresh basil: Added at serving for a fragrant, fresh finish.

How to Make 30-Minute Tomato Tortellini Soup Recipe

Step 1: Sauté the Aromatics

Start by heating your olive oil or water in a large pot or Dutch oven over medium heat. Toss in the diced onion and let it sauté for about 5 minutes until it turns translucent and lightly golden. Next, add the minced garlic, dried oregano, and red pepper flakes, stirring constantly for another minute to release their incredible flavors. This step builds the flavorful foundation your soup depends on.

Step 2: Simmer the Tomato Base

Pour in both the crushed and diced tomatoes along with the vegetable broth. Give everything a good stir, then lower the heat and let it simmer gently for about 10 minutes. This simmering allows the flavors to meld together and the tomatoes to break down, forming a luscious, hearty base for the soup that’s bursting with authenticity.

Step 3: Prepare the Creamy Slurry

While your soup simmers, whisk together your choice of non-dairy milk and arrowroot powder until smooth. This slurry will be added later to give the soup a silky texture and subtle creaminess without overpowering the vibrant tomato taste. It’s a clever trick that makes all the difference in turning simple ingredients into something special.

Step 4: Finish by Cooking Tortellini and Adding Greens

Once the simmered tomato base is ready, stir in the cheese tortellini and the prepared slurry mixture. Allow the soup to cook for an additional 4 to 5 minutes so the tortellini becomes tender and the broth thickens slightly. Remove the pot from heat, then gently fold in the fresh spinach. The residual warmth will wilt the greens perfectly, adding freshness and a lovely pop of color to the soup.

How to Serve 30-Minute Tomato Tortellini Soup Recipe

A white pot filled with bright red tomato soup with pieces of green spinach scattered throughout. Floating in the soup are folded, pale yellow tortellini pasta, some slightly open and showing their rounded shapes. A light sprinkling of black pepper dots the surface, and a wooden spoon rests inside the pot on the right side. The pot sits on a white marbled surface with a fresh green basil leaf nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a bright and fresh finish, scatter delicate chiffonade of fresh basil leaves over each bowl just before serving. The herbal aroma blends wonderfully with the tomato base, lifting each spoonful. A drizzle of extra virgin olive oil can also add a pleasant, fruity richness if you want to take it up a notch.

Side Dishes

This soup pairs beautifully with a crunchy artisan bread perfect for soaking in all those delicious juices. For a well-rounded meal, consider serving alongside a crisp Vegan Caesar Salad or a Classic House Salad with light vinaigrette — the freshness balances the soup’s warmth perfectly.

Creative Ways to Present

For gatherings or a cozy night in, serve the soup in rustic bowls with a side of grilled garlic bread for dipping. You can also top the soup with a sprinkle of vegan parmesan or nutritional yeast to add a cheesy flair. To impress your guests, present the soup with a small basil bouquet on the side for added wow factor!

Make Ahead and Storage

Storing Leftovers

This 30-Minute Tomato Tortellini Soup Recipe is wonderfully fridge-friendly. Store any leftovers in an airtight container for up to 4 days. The flavors often deepen overnight, making reheated soup even tastier.

Freezing

While this soup is quick to make fresh, freezing isn’t recommended due to the delicate cheese tortellini which can fall apart and become mushy after thawing. For best texture, enjoy it fresh or refrigerated within the storage timeframe.

Reheating

To warm leftovers, reheat gently on the stovetop over medium-low heat or microwave in short bursts, stirring frequently. Add a splash of vegetable broth or water if the soup has thickened too much in the fridge.

FAQs

Can I use regular milk instead of non-dairy milk in this soup?

Absolutely! While this recipe is vegan, regular dairy milk or cream works just fine if you don’t need the dairy-free option. Just be mindful of the type — whole milk or cream will provide similar creaminess.

Can I make this soup gluten-free?

Yes! Simply swap out the cheese tortellini for a gluten-free variety. Many brands offer delicious options that hold up well in soup, so you won’t miss out on that comforting pasta bite.

How spicy is this soup?

The red pepper flakes add just a gentle kick to the soup. If you prefer a milder flavor, reduce the amount or omit it altogether. Conversely, feel free to add more if you love a bit of heat!

Can I prepare this soup in a slow cooker?

Definitely. You can sauté the aromatics first, then add everything to the slow cooker and cook on low for 4 to 6 hours. Add the tortellini and spinach in the last 15 minutes to avoid overcooking.

Is there a way to add more veggies to this soup?

For sure! Chopped carrots, celery, or zucchini can be sautéed with the onions to boost nutrition and texture. Just adjust cooking times slightly to ensure everything becomes tender and delicious.

Final Thoughts

This 30-Minute Tomato Tortellini Soup Recipe is a true gem when you want comforting, quick, and flavorful food without fuss. Whether you’re cooking for yourself, family, or friends, it delivers hearty satisfaction with every spoonful. Give it a try and let it become one of your go-to recipes that brings warmth and joy to the table again and again.

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