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    Nov 12, 2015 · Modified: Apr 2, 2021 by Chelsea · This post may contain affiliate links ·

    One-Pot Tomato and Basil Tortellini Soup

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    One-Pot Tomato and Basil Tortellini Soup - Hearty, comforting, flavorful and a quick weeknight meal! So much easier than soup in the crock-pot!

    One-Pot Tomato and Basil Tortellini Soup - Hearty, comforting, flavorful and a quick weeknight meal! So much easier than soup in the crock-pot!

    Oh, hey there gorgeous tortellini! I am a tortellini loving kind of gal. If it were up to me, I would indulge in it every single day, if I could. No one's stopping me. So I may just take myself up on the offer. Sounds delicious and comforting. Wouldn't you say so?

    If you have never added three-cheese tortellini to your soup, or even Ragu, you are truly missing out. I'm not kidding at all. The tortellini soaks up the flavor, and each bite of tortellini contains so much flavor, you would be surprised. The following day, they will soak up so much of the liquid, it almost looks like a decadent scoop of sauce scattered on top.

    One-Pot Tomato and Basil Tortellini Soup - Hearty, comforting, flavorful and a quick weeknight meal! So much easier than soup in the crock-pot!

    The addition of Ragu adds the perfect touch for a quick and easy meal. As you know, I love quick and easy one-pot meals! Who doesn't?

    Growing up, my dad would always pick up clever things while watching a walk to the local grocery store for dinner, and I always loved those trips. They always contained saucy, carb, cheesy meal! While I was making this soup, my mind started to drift into those great memories. Got to love family traditions.

    One-Pot Tomato and Basil Tortellini Soup - Hearty, comforting, flavorful and a quick weeknight meal! So much easier than soup in the crock-pot!

    Do you know how about the Ragu family store? If not, grab a cup of tea or coffee and read on to find out. Assunta Cantisano, the mastermind/creator of Ragu, came to America from Naples in 1914, started her very own garden to which the beloved Ragu came from. This was all during the great depression, so many families were struggling, including her own. She decided to start selling her homemade pasta sauces to neighbors. By the 50's and 60's Ragu had become a staple in American kitchens. Neat, right?

    One-Pot Tomato and Basil Tortellini Soup - Hearty, comforting, flavorful and a quick weeknight meal! So much easier than soup in the crock-pot!

    5 from 5 votes
    One-Pot Tomato and Basil Tortellini Soup - Hearty, comforting, flavorful and a quick weeknight meal! So much easier than soup in the crock-pot!
    Print
    One-Pot Tomato and Basil Tortellini Soup
    Prep Time
    10 mins
    Cook Time
    30 mins
     

    One-Pot Tomato and Basil Tortellini Soup – Hearty, comforting, flavorful and a quick weeknight meal! So much easier than soup in the crock-pot!

    Course: Main Course, Soup
    Cuisine: American
    Keyword: basil, one pot, tomato soup, tortellini, tortellini soup
    Servings: 8 people
    Calories: 505 kcal
    Ingredients
    • ½ large white onion, diced
    • 1 medium carrot, peeled and finely diced
    • 1 tbsp olive oil
    • ¼ cup fresh basil, chopped
    • 5 cups chicken stock
    • ½ cup milk
    • ¾ cup half & half
    • 1 jar of pasta sauce
    • 14.5 oz can diced tomatoes
    • 1 tsp salt
    • ½ tsp pepper
    • 1 tsp garlic powder
    • 16 oz refrigerated three-cheese tortellini
    • parmesan cheese, for garnish
    • basil, for garnish
    Instructions
    1. Place the onion, carrot, and olive oil in a 6-quart dutch oven or soup pot. Simmer over medium heat until the onions are translucent.

    2. Add the fresh basil, chicken stock, milk, half & half, pasta sauce, and diced tomatoes to the mixture. Stir until combined.

    3. Add the salt, pepper, and garlic powder to the mixture and stir. Simmer for 20 minutes.

    4. Place the tortellini into the mixture and allow the soup to simmer for another 15-20 minutes.

    5. Serve with parmesan cheese and fresh basil.

    Recipe Notes

    Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.

    Nutrition Facts
    One-Pot Tomato and Basil Tortellini Soup
    Amount Per Serving
    Calories 505 Calories from Fat 236
    % Daily Value*
    Fat 26.2g40%
    Cholesterol 43.6mg15%
    Sodium 1563.9mg68%
    Carbohydrates 44.2g15%
    Fiber 4.5g19%
    Sugar 7.1g8%
    Protein 22.2g44%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. Emma says

      February 24, 2016 at 10:54 am

      Hi! I would like to make this but have some questions as I live in France. How large is this can of pasta sauce? And can I use fresh tomatoes instead of canned and if so how many (small) tomatoes would you suggest? Thanks!

      Reply
      • Chelsea says

        March 16, 2016 at 2:13 pm

        Hi, Emma. The jar of pasta sauce is 14 ounces. I would recommend using two medium tomatoes off the vine. Hope that helps!

        Reply
    2. Ashley says

      March 19, 2016 at 7:47 pm

      Is this freezeable ?

      Reply
      • Chelsea says

        March 23, 2016 at 9:23 am

        I haven't tried freezing it, Ashley. I wouldn't recommend because of the tortellini.

        Reply
        • Anonymous says

          October 18, 2016 at 8:41 pm

          I froze mine and when reheated, it was perfect. Freezing pasta is not an issue - just like freezing chicken noodle or something similar.

          Reply
          • Chelsea says

            October 24, 2016 at 1:42 pm

            Thanks for sharing!

            Reply
    3. Carole A Carlson says

      October 18, 2016 at 8:31 pm

      I am anxious to make this crock pot recipe, it sounds sooooooo deeelish. Because it will make a large amount I will not have qualms about freezing portions of it for cold fall/winter days. I have discovered over the years of depending on my freezer that the only thing that you can't freeze is lettuce or "in shell" eggs. LOL. Yes you can freeze eggs for later. Some use muffin trays to freeze them whole or try using an ice cube tray if you are using them later to bake with and need the whites and yolks separated, yolks on one side whites the other. Once frozen remove from trays and place in air tight freezer bags by 2's, 4's etc.

      Reply
      • Chelsea says

        October 24, 2016 at 1:42 pm

        Thanks for sharing, Carole!

        Reply
      • Hilde Ziegler Seiler says

        July 25, 2017 at 10:41 am

        I learned something about freezing the eggs. Thanks.

        Reply
    4. Whitney says

      October 19, 2016 at 11:32 pm

      I made this recipe last weekend and everyone loved it! I'd like to take it to work in a crock pot to share. Any instructions for crock pot? Other crock pot recipes similar to this use some diff ingredients and id prefer to use yours. Thanks!

      Reply
      • Chelsea says

        October 24, 2016 at 1:40 pm

        So glad you enjoyed it, Whitney! I would recommend sauteeing the onion and carrots with the oil until the onions are translucent, then adding it to the slow cooker. I would then add the chicken stock, pasta sauce, diced tomatoes, salt, pepper, and garlic powder into the slow cooker and stir until combined and cook on low for 8 hours or high for 4 hours. Then stir in the milk, half & half, basil, and tortellini and cook on high for another 15 minutes. Enjoy!

        Reply
        • Theresa Hegstetter says

          October 25, 2016 at 9:07 am

          Thanks Chelsea, wanted to make this in the crock pot. I am trying this tonight!!

          Reply
        • Whitney says

          November 10, 2016 at 11:04 pm

          Thank you for your reply! I will be taking this recipe to work in my crockpot next week!

          Reply
    5. Amanda Z. says

      November 13, 2016 at 3:17 pm

      Can I use frozen tortellini?

      Reply
      • Chelsea says

        November 30, 2016 at 2:35 pm

        Sure, Amanda!

        Reply
    6. Jamie says

      November 21, 2016 at 11:53 pm

      Could I use 1% milk instead of skim?

      Reply
      • Chelsea says

        November 30, 2016 at 2:26 pm

        Sure, Jamie!

        Reply
    7. Shannon says

      November 28, 2016 at 2:59 pm

      What if don't want to use half/half?

      Reply
      • Chelsea says

        November 30, 2016 at 2:13 pm

        You can always omit it, Shannon. It just wouldn't be as creamy.

        Reply
    8. Rebecca says

      January 22, 2017 at 7:12 pm

      I've made this recipe twice now. I LOVE it. I used ravioli this time instead of tortillini, added an extra carrot, added more sauce and half-and-half, spinach and it turned out great! I love food one can tinker with and still comes out a success! Thanks for this!

      Reply
    9. Christina says

      January 30, 2017 at 6:16 pm

      This is a big winner in our house of two teenage boys and my husband. It's versatile too, some times I don't have half and half so I sub heavy cream instead. It makes great leftovers too!

      Reply
    10. Julie says

      May 02, 2017 at 5:32 pm

      This is my kids favorite meal. Thanks for the awesome recipe!

      Reply
    11. David Lamb says

      January 19, 2018 at 12:58 am

      THANK YOU!! I fixed this for the family tonight. Although I cook Italian style meals often I must embarrassingly admit this was my first experience with tortellini. It was a smash hit. The only difference was I doubled the ingredients, used 2% milk instead of skim, added some red pepper flakes and cayenne pepper. It was an instant family favorite-especially my wife.

      Thank you,
      David L.

      Reply
      • Chelsea says

        January 22, 2018 at 1:37 pm

        So glad you and the family enjoyed it, David!

        Reply
    12. Judy says

      January 25, 2018 at 6:13 pm

      I substituted the tortellini with bow tie pasta and it was amazing! Paired very well with grilled cheese

      Reply
    13. Jennifer says

      July 19, 2018 at 9:34 pm

      This soup was fantastic! We added some chicken andouille sausage and used full fat everything, chicken broth, milk, and half and half. Also added cayenne pepper and red pepper flakes and doubled the pasta sauce. Only I didn’t use Ragu (I can’t eemember the brand) and used roasted garlic flavor instead. Amazing. Will make again.

      Reply
      • Chelsea says

        July 24, 2018 at 12:01 pm

        So glad you and your family enjoyed it, Jennifer! It's one of my staples in the colder months. 🙂

        Reply
    14. Liz says

      October 15, 2018 at 5:23 pm

      This soup was a huge hit at my house. Even though I was a bit nervous making it, because I was altering my hubby’s beloved tomato basil soup, my hubby loved it. I did tweak it just a little bit to our tastes. After sautéing the carrots and onion, I added only the chicken broth and cooked the carrots and onion until tender. Since my hubby is of the opinion that tomato soup should be smooth, I used my stick blender to pulverize the carrots and onion. (Yes, I was careful as anyone should be when blending hot liquids.) I also used crushed tomatoes for the same reason. I can’t wait to make this again. I think I might try it with sausage stuffed tortellini next time.

      Reply
    15. Chris says

      April 08, 2019 at 10:07 am

      Sounds sooo good!. Am going to try & make it vegan. Will keep u posted...

      Reply
    16. Kassie says

      May 13, 2020 at 8:51 pm

      So simple and easy to make and so good! I love this recipe for something easy that I know everyone will like!

      Reply
      • Chelsea says

        May 18, 2020 at 2:55 pm

        Glad you like it, Kassie!

        Reply

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