Tomato Basil Soup with Cheese Tortellini is ready in just 15 minutes. Cozy, filling, and perfect for busy nights!
When the sun goes down by 6pm, and the urge to curl up on the sofa with a cup of tea is strong — but you’re still the Mom and need to make dinner — Tomato Basil Soup with Cheese Tortellini!
A slightly thick and savory tomato broth is brightened and beefed up with lots of fresh basil, and chewy, cheese tortellini. So, so ridiculously easy, and even more delicious. Best of all, it cooks in under 15 minutes!
I feel the need to say that I loathe traditional tomato soup — I grew up on the canned/condensed tomato soup typically paired with grilled cheese — but this tomato broth is nothing like the canned soup of yesteryear!
I use an easy, time saving shortcut from the store to achieve a delicious and brothy tomato soup base that you will leave you licking your bowl clean.
Start by sauteing 1 large shallot and 3 garlic cloves in 2 Tablespoons butter until tender.
Next add 6 cups chicken broth and 24oz REALLY GOOD marinara sauce. This is the secret ingredient to get amazing flavor in just 15 minutes! Marinara sauce already has all the veggies and spices slow cooked with tomatoes, which makes each spoonful taste like it was slow cooked all day.
Now, I would not recommend using Prego or Ragu in here, rather, try and find a really high-quality jar of marinara sauce. I love local Gino’s marinara sauce.
Add 3/4 cup fresh basil that’s been chopped then bring the soup to a boil.
Finally add 16oz gluten free cheese tortellini then simmer until the tortellini are tender. I love Taste Republic gluten free cheese tortellini.
One the tortellini are tender, scoop and serve! I hope you love this quick yet flavor-packed, easy soup recipe — enjoy!
Ingredients
- 2 Tablespoons butter
- 1 large shallot or 1/2 small onion, chopped
- 3 cloves garlic
- salt and pepper
- 48 oz chicken broth
- 24 oz high quality marinara sauce
- 3/4 cup fresh basil, chopped (3/4oz package basil)
- 16 oz gluten free cheese tortellini, Taste Republic recommended
Directions
- Melt butter in a large Dutch oven or soup pot over medium heat. Add shallots then season with salt and pepper and saute until tender, 3-4 minutes. Add garlic then saute for 30 more seconds. Add chicken broth, marinara sauce, and fresh basil then turn heat to high and bring to a boil.
- Add tortellini to boiling soup then turn heat down to medium and simmer until the tortellini are tender. Scoop into bowls then serve with fresh bread.
Notes
- I like Taste Republic gluten free cheese tortellini.
- Serve this soup with Gluten Free Focaccia
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I made this soup a couple of nights ago, but made some major substitutions and it ended up a soup I’ll call Lasagna Soup!
I am, by choice, avoiding gluten, so the tortellini was a “no go”…after I made the tomato soup part, I realized that the soup was a bit thin for a “stand alone” soup, (it had a wonderful flavor, but had no “body.” so I thought I might add some fresh gluten-free linguini my daughter got for me from Whole Foods (I’d give almost anything if there were one within 40 miles of my house!!!)But “tomato noodle” soup didn’t sound too appetizing! Then I thought about a wonderful soup I’d sometimes get for lunch from a little bar/restaurant across the street from the bank where I worked. I to added some Italian sausage, which I browned a bit before adding, a Tbsp of some tomato-chicken bouillon powder, and the linguini to the soup and simmered it for about 25 minutes until the linguini was cooked well.
Oh, my gosh…it was sooooo good! It’ll be a winter-time comfort food on our menu from now on. Now, if I can ever find some gluten-free tortellini, I’ll try to make it your way again!
I made this soup for a neighborhood progressive dinner. My husband and I were given the soup entree and the colors red, white and green, so this recipe was what I decided to go with. It was delicious! I chose to use tortellini. It was very simple to make with fabulous results. Thank you for the recipe.
I made this last night for supper and was impressed with how flavorful it is and how quickly it came together. It’s flexible too, open to different types of tortellini and marinara sauce. I’ll be making it again!
Such a great and easy recipe! Made this over the weekend for lunch…Super easy to make, and the leftovers hit up nicely!
This is really, really good. I’m making it for the second time right now- perfect for a cold Iowa night!
I made this soup last week and I LOVED IT!!! Love reading about your Italian journeys too, my husband and I are planning a trip and I’ve learned a lot of tips! Thank you!
I made this for a late dinner tonight, and was so impressed! Best of all, it makes a nice big pot, perfect for a single grad student heading into the end of the semester. Thank you!
You know what you might try next time you make this? A tablespoon of balsamic stirred in. I make a version of this out of an old Richard Simmons cookbook (I KNOW), and it calls for that tablespoon of balsamic at the very end, right before serving (yes, just 1 T for the whole pot). It really punches it up!
Just made this for dinner – it was DELICIOUS! Definitely something I’ll be making again. Thanks for the great recipe!
I made the 15 Minute Tomato Basil Soup tonight and it was FANTASTIC!!!! WOW!!!! Thanks for sharing!
I made this soup last night and it was so delicious!! I grated some fresh parmigiano reggiano and threw the rind in with the soup and let it cook for a few minutes. YUM!!
I made the soup last night! I added mushrooms and spinach and it was so good (but your recipes always are)!
Angry Orchard is my faaaaaaaaaavorite beverage right now! :)