Skip to Content

Tortellini Soup with Tomato and Basil

Tortellini soup is a great way to give a bit of a lift to store-bought tortellini, this easy recipe uses tomato, basil & a pinch of chilli.

This delicious soup makes for a hearty lunch or light main and can go from your cupboard to your table in around 20 minutes.

Store bought tortellini soup with tomato, fresh basil and parmesan shavings.

Easy Stuffed Pasta Soup

I’ve always got a packet or two of fresh tortellini in the freezer, it is a great staple that you can dress up really easily.

My favourite way to use it is in a tortellini soup, this easy version uses tomato passata to form a simple soup base.

I have another version that pairs tortellini with a tomato consomme that is quite the show stopper.

But this is stupidly simple, a bit of oil, some shallots or onion, garlic and chilli flakes are added to tomato passata and stock. Even the tortellini cooks in the tomato base which means this is a fantastic one-pot wonder.

Add some parmesan shavings and a bit of fresh basil and you are done! A deliciously simple vegetarian meal in right around 20 minutes!

Overhead store bought tortellini soup with tomato, fresh basil and parmesan shavings.

Frequently Asked Questions

What type of tortellini should I use?

I personally like to use spinach and ricotta tortellini, although a mixed cheese version works well too.

I’m less keen on using a mushroom variant, but if you are not sticking veggie, then sausage versions work well too.

Can I use ravioli?

Absolutely, the process is exactly the same, just be sure to use the fresh stuff from the refrigerator.

Or you could even use my fresh spinach and ricotta ravioli or crab ravioli and add them to the soup for 90 seconds or so.

Can I use dried stuffed pasta?

Yes, but you will need to boil it in water first because it takes longer to cook and thickens the soup base too much.

Can I use tinned tomatoes?

Yes, but they are a little too chunky for my liking, but blitzing them in a blender sorts that out! You could use crushed or chopped tinned tomatoes and go for a rustic tortellini soup.

Can I make my own tortellini?

Yes, of course, they are great in this soup if you have the time to make them!

Close up store bought tortellini soup with tomato, fresh basil and parmesan shavings.

Serving Suggestions

I always serve this super simple tortellini and tomato soup with some bread!

Typically I’ll make a quick garlic bread using a French stick or some ciabatta bread.

If I am putting in a bit of effort then I’ll make a soda bread because it is the simplest type of homemade bread to make.

Another option is to fry off some old bread in a little oil and garlic and turn them into croutons. You can even to this in an air fryer by tossing them in some garlic oil.

Finally, you can add a breadcrumb topping. The lemon and parsley crumb on my sea bream fillet recipe is great sprinkled over this tortellini soup.

Quick and easy tortellini soup with tomato, fresh basil and parmesan shavings.

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 18cm or 7″ saucepan.
  • Chopping board.
  • Kitchen knife.
  • Weighing scales and or measuring cups and spoons.
  • Stirring and serving spoons.
Quick and easy tortellini soup with tomato, fresh basil and parmesan shavings.
Yield: 2 Servings

Quick and Easy Tortellini Soup Recipe

Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes

Italian influences are easy to see in this simple but really tasty and stupidly quick store-bought tortellini soup with tomato and basil.


  • 300g (10oz) Fresh Tortellini
  • 1 (35g) Shallot
  • 2 Garlic Cloves
  • 3 Tbsp Olive Oil
  • ½ Tsp Chilli Flakes
  • 1 Tsp Dried Oregano
  • 400ml (1⅔ Cups) Vegetable Stock
  • 400ml (1⅔ Cups) Tomato Pasatta
  • ½ Tsp Salt
  • ¼ Tsp Sugar
  • Fresh Basil to Serve
  • Parmesan Shavings to Serve


  1. Cut the shallot in half lengthways and then dice it as finely as you can.
  2. Peel the garlic cloves and slice them as thin as you can.
  3. Heat a small-medium (18cm) saucepan over a medium heat and when it is hot add the olive oil.
  4. Add the chilli flakes, dried oregano, sliced garlic, and diced shallot, then saute for 2-3 minutes. If the shallots and garlic begin to brown turn down the heat.
  5. Pour in the vegetable stock and tomato passata, add the sugar and stir.
  6. Have a taste and add the salt, you may need more or less depending on your stock.
  7. Simmer the soup base for 10 minutes.
  8. Add in the tortellini and cook as per the packet instructions (usually 2-3 minutes).
  9. Serve with fresh basil and parmesan shavings.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 558Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 43mgSodium: 1221mgCarbohydrates: 48gFiber: 8gSugar: 12gProtein: 25g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Tuesday 8th of October 2019

Can I freeze this ?

Or otherwise I will have to eat all of it as it was amazing if I got served this in a restaurant I will be over the moon !!

Brian Jones

Wednesday 9th of October 2019

Haha... I think you are gonna need to eat it all. Personally speaking I do not like freezing pasta, it overcooks when reheated and has a tendency to go gloopy.


Friday 24th of November 2017

This reminds me of my childhood (one of my Dad's few signature dishes!) I know my kids would love it too, thanks for the reminder!

Brian Jones

Saturday 25th of November 2017

Yam welcome Amy :)


Friday 24th of November 2017

Tortellini is also one of my backup plan when I need something quick. My favourite are herbs and comte which I think you find only here in France even if it is made in Italy. Your sauce will go very well with them. I know, where did November go? It was also my birthday and I was hoping to keep celebrating.

Brian Jones

Saturday 25th of November 2017

Herbs and Comte sound like a fab filling! Yeah november whoosh, no idea, happy belated birfday :)


Friday 24th of November 2017

Mmm this looks so delicious, I love tortellini in soup!

Brian Jones

Saturday 25th of November 2017

Me too, thanks Emily.

Skip to Recipe