This tortellini tomato soup with fresh tomatoes is simple to make, flavorful, and rich, with healthy ingredients like Greek yogurt. Use up your garden tomatoes with this delicious recipe!
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Ah, August. Tomato season at its finest! I’m not a big eat-slices-of-raw-tomato kind of person, but if there’s ever a time to enjoy a juicy, fresh tomato from your backyard or farmers market, this is it.
Cue the BLTs, caprese and panzanella salads…and, now…tomato soup with fresh tomatoes!!!
This recipe is a fun and fresh spin on traditional tomato tortellini soups that use canned tomatoes (nothing against those guys though) and heavy cream. It’s literally BURSTING with flavor and is super creamy from whole milk Greek yogurt.
I used a sweet onion to help mellow the acidic tomatoes and a little bit of butter to balance everything out. Oh, and you can’t forget to top it with fresh basil. HIGHLY recommend.
How to Make Tortellini Tomato Soup with Fresh Tomatoes
This recipe is made in one large soup pot on the stove. First, heat some olive oil and butter in the pot. Add some pressed garlic and a diced onion. Cook for a few minutes, then add a whole bunch of roughly chopped tomatoes (like 8 cups worth)! Sprinkle in some salt and pepper.
Add vegetable stock, bring to a boil, then lower the heat to a simmer and cook the soup, uncovered, for 15 minutes. Next, puree the soup with an immersion blender, or carefully transfer it in batches to an upright blender. You might not need to do it in batches if you have a big blender.
Stir in an 8-oz package of cheese tortellini (it can be refrigerated or frozen) and increase the heat to medium. Cook for 7-8 minutes or until the tortellini are tender, but not falling apart. Stir in the Greek yogurt, taste, and add more salt or pepper as desired!
What kind of tomatoes can I use?
You can use ANY kind of fresh tomatoes, including:
- Heirloom varieties: I used several different heirlooms (red and yellow).
- Cherry tomatoes or grape tomatoes
- Roma (plum) tomatoes
- Beefsteak tomatoes
- Tomatoes on the vine
Storing, Freezing, and Serving
This soup tastes best when served right away, but you can store it in an airtight container in the fridge for up to 5 days. The tortellini will absorb moisture and can get soggy the longer they are stored.
You can also freeze fresh tomato tortellini soup in freezer friendly containers. Thaw in the fridge before reheating on the stove or in the microwave.
This recipe can stand alone as a delicious meal, but also goes well with a quick salad, green beans, fish, or chicken. And of course, it’s a phenomenal companion to crunchy bread!!
Similar Recipes
For other tomato or tortellini recipes, check out:
- Healthy Vegetable Tortellini Soup
- Tomato, Tortellini, and Pepper Lunchbox Skewers
- Roasted Cherry Tomato Sauce
- Warm Farro Salad with Roasted Tomatoes
- One Pot Pumpkin Tomato Pasta
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Tortellini Tomato Soup with Fresh Tomatoes
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 sweet onion - peeled, trimmed, and diced
- 3 cloves garlic - pressed or minced
- 8 cups tomatoes - any variety; roughly chopped
- 1 teaspoon tomato paste
- 2 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 ounces cheese tortellini - frozen or fresh package
- ½ cup plain whole milk Greek yogurt
- Fresh basil - for serving
Instructions
- Add the olive oil and butter to a large soup pot over medium heat, followed by the onion and garlic. Cook, stirring occasionally for about 5 minutes. Add the tomatoes and tomato paste, stir, and let them cook for another 5-7 minutes.
- Stir in the salt, pepper, and vegetable broth. Bring to a boil then lower heat to medium-low and cook, uncovered, for 10 minutes to steam off some of the tomato juices.
- Use an immersion blender to puree the soup, or carefully transfer it in batches to a blender and blend until smooth. Add the tortellini to the soup, increase the heat to medium, and cook for another 7-8 minutes, or until the tortellini is tender but not falling apart.
- Stir in the Greek yogurt, taste, and adjust seasonings as desired. Ladle into bowls and enjoy warm, perhaps topped with fresh basil and a side of crunchy bread.
Notes
Nutrition
Have a great weekend! – Lizzie
