Tomato Tortellini Soup with Vegetables and Parmesan

Name: Tomato Tortellini Soup with Vegetables and Parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 large bowls
Cuisine: Italian inspired
Ingredients: 500 g refrigerated cheese tortellini; 1 l unsalted tomato juice; 2 tbsp olive oil; 1 whole onion; 2 cloves garlic; 2 whole carrots; 2 stalks celery; 1 tsp Italian dried herbs; 0.5 cup grated parmesan; 1 tsp salt; 1 pinch black pepper

Cheese tortellini turns tomato broth with carrot and celery into a quick, hearty soup.

By Savva LoginovUpdated October 2, 2026

Total 45 minMakes 4 large bowls

Jump to Recipe

Cheese tortellini turns tomato broth with carrot and celery into a quick, hearty soup. Cook the cheese tortellini once according to the package, then add it to the simmered tomato broth just before serving. Keep leftover pasta separate to prevent swelling. Cook the tortellini once according to the package, then add it at the end. Reserve parmesan for the table so every bowl tastes fresh. Heat olive oil and soften diced onion, carrot and celery for 8 minutes; add garlic for 30 seconds. Add tomato juice, herbs and pepper; simmer 10 minutes until carrots soften. Cook tortellini separately according to package directions; drain. Stir tortellini into hot soup for 1 to 2 minutes; taste before adding salt.

Tomato Tortellini Soup with Vegetables and Parmesan

How to tell when it is ready

Ladle into bowls and add parmesan.

Tips

Heat olive oil and soften diced onion, carrot and celery for 8 minutes.
Add tomato juice, herbs and pepper.
Cook tortellini separately according to package directions.
Stir tortellini into hot soup for 1 to 2 minutes.

Troubleshooting

If soup is sharp, simmer tomato longer.
If pasta swells, store it separately from the broth.

Substitutions

Use a similar refrigerated cheese tortellini brand.
Use unsalted passata thinned with water instead of tomato juice.

Variations

Use spinach tortellini for a different filling.
Stir in baby spinach near the end.

Serving suggestions

Top with parmesan.
Add fresh basil.
Serve with crusty bread.
Offer a side salad.

Make ahead

Prepare the measured ingredients in advance. Refrigerate broth and pasta separately up to 2 days to prevent sogginess.

Storage

Refrigerate broth and pasta separately up to 2 days to prevent sogginess.

Food safety

Keep cheese-filled tortellini refrigerated until cooking and reheat soup well.

Frequently asked questions

How do I know tomato and cheese tortellini soup is ready?

Ladle into bowls and add parmesan.

How should I store tomato and cheese tortellini soup?

Refrigerate broth and pasta separately up to 2 days to prevent sogginess.

Top with parmesan. Refrigerate broth and pasta separately up to 2 days to prevent sogginess.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Tomato Tortellini Soup with Vegetables and Parmesan