Tortellini Tomato Bisque
This creamy Tomato Tortellini Bisque is the kind of cozy comfort food my whole family asks for again and again. It’s rich, smooth, and filled with tender cheese tortellini, making it a great way to turn an easy tomato soup recipe into a hearty easy dinner idea. Whether you serve it with a salad or crusty bread, it’s one of those best dinner recipes that earns a second helping every time. I made this last week, and we were thrilled to still have leftovers of this soup the next day. It’s a creamy tomato soup that feels special but still fits right into busy family life.
Yes! This soup reheats beautifully and often tastes even better the next day.
A countertop blender works just fine—blend in batches and return the soup to the pot.
Yes, browned Italian sausage stirred in before adding the cream works really well.
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Ingredient Notes
- Olive oil: Adds rich flavor and helps soften the onions evenly over medium heat.
- Yellow onion: Brings a gentle sweetness that balances the acidity of the tomatoes.
- Dried basil: Adds classic Italian flavor that pairs beautifully with creamy tomato soup.
- Dried oregano: Gives depth and that familiar blend of Italian herbs.
- Red pepper flakes: Provide a subtle warmth without making the soup spicy.
- Minced garlic: Enhances the savory flavor and makes the soup smell amazing while cooking.
- Crushed tomatoes (canned tomatoes): Form the base of this tomato bisque soup with bold tomato flavor.
- Chicken or vegetable bouillon: Adds rich flavor similar to chicken broth or chicken stock.
- Granulated sugar (optional): Helps balance the acidity of the tomatoes for a smoother taste.
- Cheese tortellini: Turns this creamy tomato soup into a satisfying pasta dish the whole family loves.
- Heavy cream: Creates that signature silky, creamy texture.
How to Make Tortellini Tomato Bisque
- In a large stockpot, saute onions in olive oil until soft and translucent.
- Add basil, oregano, red pepper, and minced garlic and saute 1-2 minutes longer.
- Add tomatoes, water, and bouillon to the pot and bring to a simmer over medium heat. Reduce heat and simmer soup for 20 minutes. Add sugar if you’d like to cut acidity.
- Use an immersion blender or batch transfer to a blender to puree soup (optional).
- Add tortellini to soup and simmer about 5 minutes longer, until tortellini is cooked.
- Stir in heavy cream.
- Serve with cracked black pepper, fresh basil or oregano, and grated parmesan cheese!
Tortellini Tomato Bisque
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Ingredients
- 2 tablespoons olive oil
- 1/2 cup yellow onions diced
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 2 teaspoons minced garlic
- 56 oz crushed can tomatoes
- 2 cups water
- 2 teaspoons chicken or vegetable bouillon
- 1 teaspoon granulated sugar optional
- 1 cup tortellini for a lighter soup, adjust for thicker soup
- 1/2 cup heavy cream
- Salt/pepper for serving
- Parmesan cheese for serving
- Fresh basil/oregano for serving
Instructions
- In a large stockpot, saute onions in olive oil until soft and translucent.
- Add basil, oregano, red pepper, and minced garlic and saute 1-2 minutes longer.
- Add tomatoes, water, and bouillon to the pot and bring to a simmer over medium heat. Reduce heat and simmer soup for 20 minutes. Add sugar if you’d like to cut acidity.
- Use an immersion blender or batch transfer to a blender to puree soup (optional).
- Add tortellini to soup and simmer about 5 minutes longer, until tortellini is cooked.
- Stir in heavy cream.
- Serve with cracked black pepper, fresh basil or oregano, and grated parmesan cheese!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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