Cozy Spicy Tomato Tortellini Soup With Basil

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2–1 tsp crushed red pepper flakes, to taste
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 1 tsp sugar
• 1 tsp kosher salt + 1/2 tsp black pepper (more to taste)
• 1 tsp dried oregano
• 1 cup heavy cream
• 1 lb (16 oz) refrigerated cheese tortellini
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/4 cup chopped fresh basil, plus extra for garnish
• Juice of 1/2 lemon (optional, for brightness)

Do This

• 1. Sauté onion in olive oil and butter over medium heat until soft, 5–7 minutes. Add garlic, red pepper flakes, and tomato paste; cook 1–2 minutes.
• 2. Stir in crushed tomatoes, broth, sugar, salt, pepper, and oregano. Bring to a simmer and cook 10–15 minutes to blend flavors.
• 3. Add tortellini directly to the simmering soup and cook until just al dente, 3–6 minutes depending on package directions.
• 4. Reduce heat to low. Stir in heavy cream and Parmesan until melted and silky; do not let it boil hard.
• 5. Add chopped fresh basil and lemon juice (if using). Taste and adjust salt, pepper, and red pepper flakes.
• 6. Let sit 3–5 minutes to thicken slightly, then ladle into warm bowls.
• 7. Garnish with extra Parmesan, basil, and a pinch of chili flakes. Serve hot with crusty bread.

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Why You’ll Love This Recipe

• Ultra-cozy and comforting: creamy tomato soup meets cheesy tortellini in one hearty bowl.
• Just the right kick: chili-spiked broth adds gentle heat without overpowering the creaminess.
• Weeknight-friendly: ready in about 40 minutes using mostly pantry staples.
• Flexible and crowd-pleasing: easy to adjust spice level, add greens, or bulk it up with sausage.

Grocery List

• Produce: 1 small yellow onion, 3 cloves garlic, 1 bunch fresh basil, 1 lemon (optional), 2 cups baby spinach or kale (optional), 1/2 cup roasted red peppers (optional).
• Dairy & Refrigerated: 1 lb refrigerated cheese tortellini, 1 cup heavy cream (or half-and-half), Parmesan cheese (block for grating), 1 tbsp unsalted butter.
• Pantry & Protein: Olive oil, 1 can (28 oz) crushed tomatoes, 2 tbsp tomato paste, 4 cups low-sodium chicken or vegetable broth, crushed red pepper flakes, dried oregano, kosher salt, black pepper, 1 tsp sugar, 8 oz Italian sausage (optional).

Full Ingredients

For the Spicy Creamy Tomato Broth

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1/2–1 tsp crushed red pepper flakes, to taste (start with 1/2 tsp for mild-medium heat)
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 1 tsp granulated sugar (to balance acidity)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano

For the Creamy Finish & Tortellini

• 1 cup heavy cream (or half-and-half for a lighter soup)
• 1 lb (16 oz) refrigerated cheese tortellini
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 cup loosely packed fresh basil leaves, chopped, plus extra leaves or ribbons for garnish
• Juice of 1/2 lemon (about 1 tbsp), optional but brightens the flavors
• Additional crushed red pepper flakes, to taste, for serving
• 1–2 tbsp extra-virgin olive oil, for drizzling on top (optional)

Optional Add-Ins

• 8 oz Italian sausage (mild or hot), casings removed and browned
• 2 cups loosely packed baby spinach or chopped kale
• 1/2 cup jarred roasted red peppers, diced

Step-by-Step Instructions

Step 1: Prep your ingredients

Finely dice the onion and mince the garlic. Wash and chop the fresh basil leaves; set some aside for garnish later. If you are using optional add-ins like sausage, spinach, kale, or roasted red peppers, prep those now as well (brown the sausage in a separate skillet and drain off excess fat; rinse and roughly chop the greens; dice the roasted red peppers).

Measure out the crushed red pepper flakes, tomato paste, crushed tomatoes, broth, sugar, dried oregano, cream, Parmesan, and lemon juice so everything is ready to go once you start cooking. This soup comes together quickly, so having ingredients prepped makes it very easy and relaxed.

Step 2: Sauté the aromatics and bloom the chili and tomato paste

In a large heavy pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and foamy. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, 5–7 minutes. You want it tender but not browned.

Stir in the minced garlic and crushed red pepper flakes. Cook for 30–60 seconds, just until fragrant, being careful not to let the garlic brown. Add the tomato paste and cook, stirring constantly, for 1–2 minutes. This step caramelizes the tomato paste and blooms the chili flavor, giving the soup a deeper, richer taste.

Step 3: Build and simmer the tomato broth

Pour in the crushed tomatoes and broth, then add the sugar, dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir well, scraping up any flavorful bits from the bottom of the pot.

Increase the heat to medium-high and bring the soup just to a gentle boil, then immediately reduce the heat to maintain a steady simmer. Simmer uncovered for 10–15 minutes, stirring occasionally. This allows the flavors to meld together and slightly thickens the broth. Taste and adjust the seasoning now if needed, keeping in mind you will add Parmesan and cream later, which also bring salt and richness.

Step 4: Add tortellini (and any optional add-ins)

Once the broth has simmered and tastes rich and tomato-y, keep it at a gentle simmer and add the cheese tortellini directly to the pot. Stir to prevent sticking. Cook according to package instructions, usually 3–6 minutes, until the tortellini are just al dente and starting to float.

If you are using browned Italian sausage, stir it in with the tortellini so it can heat through. For greens like spinach or kale, add them during the last 2–3 minutes of the pasta cooking time so they wilt but still keep some texture and color. Roasted red peppers can be added at the same time as the greens.

Step 5: Make it creamy and cheesy

Once the tortellini are al dente, reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Continue stirring gently until the cream is fully incorporated and the Parmesan has melted into the soup, 2–3 minutes. Avoid letting the soup come to a hard boil at this point, as that can cause the cream to separate.

Add the chopped fresh basil and stir through. The soup should now look luxuriously creamy, with plump tortellini nestled in a rosy, chili-flecked tomato broth. If the soup seems too thick for your liking, you can thin it with a splash more broth or a bit of water. If it feels too thin, let it sit over very low heat for a few extra minutes to thicken slightly.

Step 6: Taste, balance, and finish

Taste the soup and adjust as needed: add more salt or pepper if it tastes flat, more crushed red pepper flakes for extra heat, and the juice of 1/2 lemon for brightness (especially helpful if your tomatoes were very sweet or dull). Stir well after each adjustment and taste again.

Turn off the heat and let the soup rest for 3–5 minutes. This brief rest allows the flavors to settle and the broth to cling more nicely to the tortellini. Just before serving, you can drizzle a little extra-virgin olive oil over the top for a silky finish if desired.

Step 7: Serve cozy bowls of soup

Ladle the spicy creamy tomato tortellini soup into warm bowls, making sure each serving gets plenty of tortellini. Top generously with extra grated Parmesan and a small handful of fresh basil leaves or ribbons. If you like heat, add a final pinch of crushed red pepper flakes on top of each bowl.

Serve immediately while steaming hot, ideally with crusty bread, garlic bread, or a simple green salad on the side. This soup thickens slightly as it sits, so it will feel even heartier by the time it reaches the table.

Pro Tips

• Control the heat: Start with 1/2 teaspoon of crushed red pepper flakes. You can always add more at the end, but you cannot take it out once it is in the pot.
• Do not overcook the tortellini: Cook just until al dente. The tortellini will soften further as they sit in the hot soup, so slightly underdone is better than mushy.
• Gently heat after adding cream: Keep the heat low and avoid a rolling boil once the cream is added to keep the soup velvety and smooth.
• Use good Parmesan: Freshly grated Parmesan from a block melts better and adds much more flavor than pre-shredded cheese.
• Adjust thickness: For a thicker, almost stew-like consistency, simmer a bit longer uncovered. For a lighter, brothy feel, add extra warm broth at the end.

Variations

• Sausage and kale tortellini soup: Brown 8 oz Italian sausage in the pot first, remove it, and proceed with the recipe in the same pot. Add the sausage back in with the tortellini and stir in 2 cups of chopped kale for a heartier, meatier version.
• Roasted red pepper and smoked paprika twist: Add 1/2 cup diced roasted red peppers and 1/2 teaspoon smoked paprika to the broth for a slightly smoky, sweet depth that plays well with the chili and cream.
• Lighter or vegetarian version: Use vegetable broth, swap heavy cream for half-and-half or evaporated milk, and choose vegetarian cheese tortellini. For extra veggies, stir in additional spinach, zucchini ribbons, or mushrooms during the simmering step.

Storage & Make-Ahead

Like most pasta soups, this is best eaten fresh, but it does store reasonably well. Store leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini will continue to absorb liquid and soften, so the soup will thicken over time. When reheating on the stovetop over low-medium heat, add a splash of broth or water to loosen the consistency and stir gently until hot but not boiling.

For the best texture if you plan to make this ahead, cook and refrigerate the tomato-chili broth and cream mixture without the tortellini for up to 3 days. When ready to serve, reheat the broth to a simmer, then add fresh tortellini and cook until al dente. Finish with basil and lemon juice just before serving. The tomato base (without cream or pasta) can also be cooled and frozen for up to 2 months; add cream and tortellini only after reheating.

Nutrition (per serving)

Approximate values per serving (6 servings total): about 540 calories, 23 g protein, 31 g fat, 42 g carbohydrates, 3 g fiber, and 1,100 mg sodium (will vary based on broth, tortellini brand, and added salt). Using half-and-half instead of heavy cream, or reducing the amount of tortellini per serving, will lower the calories and fat content.