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    Home » Recipes » Tomatoes

    Tortellini Tomato Soup with Fresh Tomatoes

    Published: Aug 16, 2019 / Modified: Mar 15, 2022 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

    • 32
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    bowl of tomato tortellini soup with a green text box on top with recipe title
    ingredients in a soup pot and finished recipe separated by a green text box

    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!

    fresh tomato tortellini soup in a blue soup bowl with basil chiffonade

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    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.

    heirloom tomatoes, tortellini, sweet onion, and garlic cloves next to each other on a counter

    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!

    onion and garlic in a soup pot
    tomatoes in a soup pot

    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!!

    fresh tomato tortellini soup in a soup bowl with basil chiffonade on top

    Similar Recipes

    For other tomato or tortellini recipes, check out:

    • Vegan Tomato Bisque with Cashews
    • 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.

    fresh tomato tortellini soup

    Tortellini Tomato Soup with Fresh Tomatoes

    A flavorful soup made from garden tomatoes and Greek yogurt.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 35 mins
    Total Time: 45 mins
    Servings: 4 servings
    Calories: 338kcal
    Author: Lizzie Streit, MS, RDN

    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
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    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

    Possible additions: Red pepper flakes (⅛ to ¼ tsp, add at the same time as the salt)
    Tomatoes: You can use heirloom, cherry or grape, Roma, or any other variety. Just be sure to use ~8 cups worth.
    Nutrition: Please note the sodium in your soup may be lower if you choose to use low sodium stock or a lower sodium package of cheese tortellini.
    Storage: This is best served right away, but can be stored in the fridge for up to 5 days (the tortellini will absorb some moisture during storage and may get soggy). You can also store in the freezer. Thaw in the fridge before reheating on the stove or in the microwave.

    Nutrition

    Serving: 2cups | Calories: 338kcal | Carbohydrates: 46g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 770mg | Potassium: 864mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2844IU | Vitamin C: 46mg | Calcium: 158mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Have a great weekend! – Lizzie

    More Tomato Recipes

    • Vegan Tomato Bisque with Cashews
    • Caprese Orzo Salad
    • How to Cut Tomatoes (with video)
    • Cherry Tomato Bruschetta
    • 32

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    1. Aunt Karen

      August 27, 2020 at 8:34 pm

      5 stars
      I love tortellini soup! And I am definitely an eat-raw-slices-of-Jersey-tomatoes (as many & as often as possible! ) person. I can’t wait to try this!

      Reply
      • Lizzie Streit, MS, RDN

        September 01, 2020 at 3:19 pm

        Hi Aunt Karen!! I hope you love this one!! It will be so good with fresh Jersey tomatoes.

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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