Tomato Basil Soup with Tortellini

by Gretchen · May contain affiliate links

Published Updated September 12, 2023

~ A 30-minute vegetarian meal that’s hearty and cozy … and simply perfect for busy evenings. Totally packed with flavor and ideal for Meatless Mondays! ~

This Recipe Is:     Ready in 30 Minutes or Less    Vegetarian (see note)  

Flatlay of tomato soup in white handled crock on plate with bread wedges and basil sprig.

Yay!! It’s the most magical time of year! I {heart} the holidays!

The twinkling lights that cast a beautiful glow in our home, the brightly colored packages begging to be opened, the friendly smiles on everyone’s faces and the excitement in each child’s eyes, the smell of freshly baked Christmas cookies … ahhhhh … I just really love this time of year! As much as I adore all the things holiday-related, I don’t necessarily long for the hustle and bustle that also typically accompanies this festive time of year. I don’t ever recall myself saying, “Gee, I can’t wait to be completely stressed out and wrapping gifts at 2am while icing cookies and ordering last-minute gifts (praying they arrive in time)!” Nope. I don’t think I’ve ever said that. (I generally don’t enjoy stress …)

Tomato soup in white bowl on red napkin, garnished with parmesan and basil with spoon and bread nearby.

It’s inevitable though. Lots of little details have to BOOM! come together in a short amount of time.

It’s a magical time of year because you actually need magic to make it all happen!

While I can’t cast a magic spell to make your lives a tad less busy, I can swoop in with a delicious, warming, hearty meal that’ll give you that boost of energy for each and every holiday choir concert and ornament exchange!

Whisking some of the hot tomato mixture into yogurt mixture to make the soup creamy.

I’m talking a 30-minute (from start to slurp!) meal. One that’s a snap to cook and makes enough for leftovers (’cause tomorrow isn’t any calmer!).

Tomato basil soup is one that always warms from within, and makes those freezing-cold days seem just a bit cozier. A little bump of protein from Greek yogurt makes it creamy, yummy, and even more nutritious. And in an effort to make things a little easier, I’ve added tortellini to create a meal-in-one-pot that’ll keep you super full!

Overhead closeup of a tortellini in soup on spoon with rest of soup bowl blurry underneath.

As you know, Shelley and I are firm believers that food needs to actually taste yummy (while also being incredibly nutritious!) – and we’re both thrilled with this soup! It’s oh-so-delicious! We just love how it turned out, and can’t wait for your families to enjoy it, as well!

So even though I can’t magically POOF less craziness into your holidays, I can ABRACADABRA a healthy dinner recipe to you! Simply scroll down and the recipe will appear before your very eyes!

Ohhhh! Ahhh!! 😉 (humor me, here)

Flatlay scene of 2 bowls filled with tomato soup, with and red cloths, bread slices and dish of parmesan.

Embrace each and every moment this holiday season … and know that dinner is taken care of!

Tomato Basil Soup with Tortellini Recipe {}
Tomato Basil Soup with Tortellini Recipe {}

~ by Gretchen

Tomato soup in white bowl on red napkin, garnished with parmesan and basil with spoon and bread nearby.

Tomato Basil Soup with Tortellini

Yield: 10 cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This delicious Tomato Basil Soup is a quick, easy 30-minute vegetarian meal! Hearty, cozy, and so packed with flavor!

  Ready in 30 Minutes or Less    Vegetarian (see note)  


  • 1 (32-ounce) carton vegetable broth, divided
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano, undrained (see note)
  • 1 cup frozen, chopped onions
  • 1 (6-ounce) can tomato paste
  • 1/4 cup loosely packed fresh basil
  • 3 cloves garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon black pepper
  • 1 (19-ounce) bag frozen cheese tortellini (see note)
  • 1/2 cup nonfat milk
  • 1 (5.3-ounce) container nonfat plain Greek yogurt
  • 3 tablespoons cornstarch
  • 2 tablespoons finely chopped fresh basil
  • optional, for serving: parmesan cheese and additional finely chopped fresh basil


  1. In a food processor, process 1 cup broth, tomatoes, onions, tomato paste, 1/4 cup basil, and garlic until smooth.
  2. Transfer tomato mixture to a large saucepan, and add remaining broth, salt, sugar, and pepper. Cover and simmer, covered, for 15-20 minutes, stirring once or twice.
  3. Add tortellini and continue simmering, covered, until the tortellini are cooked through and floating, about 5 minutes.
  4. Remove soup from heat.
  5. In a separate bowl, whisk milk, yogurt, and cornstarch until smooth and thoroughly combined. Add 1 cup hot soup broth and stir to combine and temper the mixture (to help prevent curdling). Add a second cup of broth and stir to combine again. Pour tempered mixture into soup pot and stir throughly to combine. Stir in 2 tablespoons of basil.
  6. Serve with parmesan cheese (see note) and additional basil, if desired.


Canned tomatoes: Some top brands contain high fructose corn syrup, so be sure to check ingredient labels and choose the healthiest, cleanest ingredient list you can.

Tortellini: We used Rosetto brand in testing this recipe. We typically recommend whole-grain pasta whenever possible, but the whole-wheat tortellini available in our local stores is notably higher in fat, and we always try to balance our preference for whole-grain foods against fat content and other nutritional issues. Choose the healthiest tortellini you can find. There is a definite difference in the fat content of various brands, so read the labels carefully. We encourage you to choose higher-fiber, low-fat, organic or all-natural products whenever it’s feasible.

Parmesan cheese: To make this soup recipe truly vegetarian, if using the optional parmesan cheese, be sure to select a cheese brand made with non-traditional enzyme alternatives from microbes or fermentation, rather than the traditional rennet.

Nutrition Information:
Yield: 10 servings Serving Size: 1 cup
Amount Per Serving: Calories: 226Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgCarbohydrates: 37gFiber: 3gSugar: 7gProtein: 11g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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17 thoughts on “Tomato Basil Soup with Tortellini”

    • Hi Abbe! The yogurt really is such a great addition – it adds lovely balancing flavor, a bit of rich creaminess (without fat!), and so much nutrition, too! I’ve adored this tomato soup ever since the first time Gretchen shared some with me! Can’t wait for you to try it, too! 😀

  1. Hi Gretchen,

    Thank you so much for mentioning my Cabbage Roll Soup in your post and sharing the link. Your the best.

    This Tomato Basil Soup looks awesome! I’ll share it on my fb today.

    • Thanks so much! We’re so excited for you to try it, too! It’s such a creamy, rich and flavorful version of tomato soup, and the addition of the tortellini really turns it into a meal. I absolutely fell in love with it when Gretchen brought me her first trial batch! Enjoy! ~Shelley


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