This pasta soup 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.
Table of Contents
Why make this recipe?
With the tortellini pasta 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!
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.
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.
See the recipe card for full information on all ingredients and quantities.
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 (Image 1).
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 (Image 2).
3. Cook for around 5 minutes and then add the tortellini into the pot. This will take around 5 minutes to cook (Image 3).
4. Add the kale for the final minute. 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! (Image 4).
I used packet tortellini instead of fresh, as this was the cheaper option but feel free to use fresh tortellini. The key is not to over cook the pasta!
Add tomato paste, as this adds depth and richness to the soup. After sautéing the aromatics, stir in a couple of tablespoons of tomato paste and cook it for a minute or two to develop its flavors.
Use cream or milk, I used single cream to make the soup creamy and create a luscious texture and also to balance out the acidity of the tomatoes. Adjust the amount according to your preference.
Serve the soup immediately, as it’s best enjoyed fresh and piping hot.
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.
If you tried this One-Pot Creamy Tomato Tortellini Pasta Soup recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
The best way to enjoy tortellini is in a creamy tomato soup whipped up in one pot and packed with flavour.
1white onion, diced (£0.09)
2courgettes, sliced into thin half moons (£1.00)
3clovesgarlic, minced (£0.69/3)=(£0.23)
1tin chopped tomatoes(£0.28)
300g(1 pack) of spinach and ricotta tortellini (£1.35)
150gbag of kale, tough stems removed/chopped (£0.65)
1bunch fresh parsley to serve, torn(£0.50)
1tspred pepper flakes
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!
I opted for packet tortellini as a more affordable alternative, but fresh tortellini can be used, just make sure you don’t overcook the pasta.
Enhance the soup's flavor by incorporating a few tablespoons of tomato paste during the sautéing process. Cook it briefly to develop its taste.
Achieve a creamy texture and balance the acidity of the tomatoes by adding cream or milk. Adjust the quantity based on personal preference.
Enjoy the soup immediately while it's hot for the best taste experience.