5 from 10 votes

One-Pot Creamy Tomato Tortellini Pasta Soup

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The best way to enjoy tortellini is in a creamy tomato soup whipped up in one pot and packed with flavour.
Prep time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
£1.36
Makes: 4
mains
Italian
Soup, tortellini, vegetarian

Table of Contents

  1. Why make this recipe?
  2. Ingredients
  3. How to make the pasta soup
  4. FAQ

Why make this recipe?

This recipe is perfect for a quick and easy weeknight dinner. There’s minimal mess and effort as all the ingredients for this pasta soup are thrown into one pan, making this one-pot recipe super simple. With the tortellini being cooked within the flavoured/seasoned tomato sauce, it brings the tortellini to the next level as the flavour seeps into the pasta as it cooks. It’s a great dish to integrate healthy veggies into your meal without detracting from the main event – the pasta soup!

close up of wooden spoon in soup, topped with parsley

Ingredients

Tortellini 

I chose spinach and ricotta tortellini for this recipe, as I think these flavours compliment the creamy tomato soup really nicely. As the soup is pretty neutral, I’m sure a different cheese/meat tortellini would work well here too. 

White onion & garlic 

The foundation to any great soup. 

Courgettes

For added nutrients and flavour

Chopped tomatoes

As this soup is super quick to make, I’ve opted for chopped tomatoes rather than plum tomatoes,  as it takes less time for the tomatoes to break down with the stock. You could also sub with passata. 

Kale

I love how vibrant kale is and it works perfectly, just throw it into the pot without any preparation. Spinach would work as a good substitute here! 

Single cream

Adds a richness to the soup without it being too heavy. It also makes the soup more comforting. 

Fresh Parsley

I love the added flavour and texture of parsley,  as it adds some brightness and contrast. Good substitutes also include basil & chives. 

One-Pot Creamy Tomato Tortellini Pasta Soup - Ingredients shot

How to make the pasta soup

Dice the onion and add a large saucepan along with the olive oil.  Season with salt and gently fry on a medium heat for around 4 minutes. Then add the sliced courgette into the pan and cook for 8 minutes.
Onion and courgettes frying in pan
Next, add the tomato puree, garlic and red pepper before frying for a couple more minutes,  until the tomato puree has darkened. Now adjust the heat to low and add the chopped tomatoes and stock, stirring to combine. Cook for around 5 minutes and then add the tortellini into the pot. This will take around 5 minutes to cook. Add the kale for the final minute.
Add the tortellini and kale to the soup
Turn off the heat and allow to cool for a minute before stirring the cream into the pot. Season with salt and pepper and enjoy!
Stir in the cream to the soup

FAQ

Can I reheat this recipe?
Yes you can! Bear in mind though that once refrigerated, the tortellini absorbs some of the moisture so when you reheat a serving it’ll be thicker in consistency but still delicious. Heat in the microwave for 2 minutes or on the hob until hot. Consume within 4-5 days.

Is this recipe freezable?
Yes it is! You can freeze this recipe for up to 3 months.

Can I substitute the tortellini with a regular pasta shape?
Yes you can- you’ll have to increase the cook time  to allow for the pasta to cook, this may mean that you’ll have to add some more stock too. 

served up bowl of tortellini soup with parsley

Other vegetarian pasta recipes…

Sun-dried Tomato & Paprika Red Pesto

Tortellini Pasta Salad

Healthy Baked Ziti Inspired Pasta Bake

Other soup recipes…

Vegan Creamy Pea and Mint Soup

Creamy Pumpkin Soup with Maple glazed Bacon & Pumpkin Seeds

Tomato and Basil Soup with Ricotta

 

 

One-Pot Creamy Tomato Tortellini Pasta Soup

Print Pin It
5 from 10 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
£1.36
mains
Italian
Soup, tortellini, vegetarian
Servings: 4
The best way to enjoy tortellini is in a creamy tomato soup whipped up in one pot and packed with flavour.

Ingredients

  • 1 white onion, diced (£0.09)
  • 2 courgettes, sliced into thin half moons (£1.00)
  • 2 tbsp tomato puree (£0.37)
  • 3 cloves garlic, minced (£0.69/3)=(£0.23)
  • 1 tin chopped tomatoes (£0.28)
  • 300 g (1 pack) of spinach and ricotta tortellini (£1.35)
  • 150 g bag of kale, tough stems removed/chopped (£0.65)
  • 100 ml single cream (£0.98)
  • 1 bunch fresh parsley to serve, torn (£0.50)

Cupboard Essentials

  • 1 tbsp olive oil
  • 1 tsp red pepper flakes
  • 900 ml chicken/vegetable stock
  • Salt

Method

  • Start by adding the onion into a large saucepan along with the olive oil. Season with salt and gently fry on a medium heat for around 4 minutes.
  • Add the sliced courgette into the pan and cook for 8 minutes.
  • Next, add the garlic, red pepper and tomato puree, then fry for a couple more minutes until the tomato puree has darkened.
  • Then, add the chopped tomatoes and stock. Adjust the heat to a low simmer and stir everything to combine. Cook for around 5 minutes and then add the tortellini into the pot. This will take around 5 minutes to cook. Add the kale for the final minute.
  • Turn off the heat and stir the cream into the pot. Season with salt and pepper and enjoy!

Nutrition

Servings: 4 servings
Fat: 15g
Calories: 352kcal
Carbohydrates: 12g
Protein: 6g

Leave a comment and a rating!

Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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Comments

  1. Rebecca Bowe | 8 months ago

    Just recently came across your website and decided to try this recipe. It’s really tasty, simple, quick and filling. Will definitely make again and will try some of your other recipes!5 stars

    1. Mimi Harrison | 7 months ago

      Hey rebecca! So glad you enjoyed the tortellini soup. Hope you love my other recipes too! Mimi x

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