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Thanks to the use of Greek yogurt in this recipe, healthy and creamy can coexist! This tomato tortellini soup is super flavorful, well-balanced, and oh-so-cozy. It’s packed with veggies and blended into a smooth velvety broth that feels like a total treat on a chilly weeknight.
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Despite the fact that this tomato tortellini soup has been healthified, it still packs the indulgent flavors and silky texture you get with your average creamy tomato soup. Cream is replaced by plain Greek yogurt which gives the soup a nice punch of protein. On top of that, it’s loaded with veggies, essentially making it a vegetable soup.
Looking for more healthy-but-creamy soups? Check out my Curry Pumpkin and Cauliflower Soup or this Coconut Curry Instant Pot Lentil Soup. And if you need some more chicken soups in your arsenal, I have a collection of the best chicken soup recipes here!
Why You’ll Love This Recipe
- It’s healthy—Greek yogurt takes the place of heavy cream which is a huge plus. This soup is also brimming with nourishing veggies like carrots, celery, roasted red peppers, tomatoes, and spinach.
- It’s easy—This soup calls for accessible ingredients, minimal prep, and super easy instructions.
- It’s comforting—The cheesy tortellini and rich broth make this like a hug in a bowl!
Tomato Tortellini Soup Ingredients
A full ingredient list with exact measurements can be found in the recipe card below.
- Crushed tomatoes—I like using canned fire roasted crushed or diced tomatoes for some extra flavor!
- Seasoning—I like using my homemade Italian seasoning mix for this one!
- Parmesan rind—This is optional, but if you save parmesan rinds for sauces and soups, popping it into the soup as it simmers add so much richness and flavor. (Make sure all of the paper is peeled off.)
- Sugar—I add a bit of sugar to cut the acidity in the soup. It really balances out the flavors and makes it more enjoyable.
Recipe Variations & Modifications
- Tortellini—I use cheese tortellini here, but you can use any variation! Fresh works best because you can cook it right in the soup. But if you buy frozen, cook it as per the directions on the package.
- Add more veggies—Diced zucchini, squash, or broccoli are great additions!
- Broth—If you’re not concerned about keeping this soup vegetarian, you can swap the vegetable stock for chicken broth or a nice Instant Pot Chicken Stock!
- Noodles—Other noodles can be used in place of tortellini if needed. Fresh can be added directly to the soup to cook, but any others should be boiled separately as per the instructions on the packaging.
- Protein—Crumbled Italian sausage is a perfect addition to this soup! I’d go with 1/2 a pound if I were to add it since it’s already a hefty soup.
Cooking Tip
If you want to keep some texture to the soup, simply blend half of the soup. You could also use an immersion blender to make this a one-pot meal! The soup won’t be as silky smooth like when you use a stand-up blender, but it’s still really good.
How to Make Tomato Tortellini Soup
Step 1. Heat olive oil in a large pot or Dutch oven over medium-low heat. Add the chopped onion, celery, and carrots. Sauté until softened, about 8-10 minutes, stirring occasionally. Season with salt and pepper, a teaspoon of sugar, and a tablespoon of Italian seasoning. When tender, add the minced garlic cloves and simmer for 30 seconds.
Step 2. Add in the tomatoes, roasted red peppers (juice from the jar as well), vegetable broth, and bay leaves. Pop in the parmesan rind if you’re using it. Let everything simmer for 20-30 minutes on low. (Don’t let the soup come to a boil.)
Step 3. Once the soup has simmered for 20-30 minutes, mix the yogurt with 1/4 cup warm water. Adding the cold yogurt to the hot soup could cause it to curdle, so you want to temper the yogurt in.
Step 4. Slowly pour the yogurt into the soup as you stir to fully incorporate it, creating a creamy broth.
Step 5. Remove the bay leaf and parmesan rind. Ladle the broth to a high-powered blender (you’ll have to do this in batches, a few cups at a time) and blend until smooth.
Step 6. Stir in the tortellini and the freshly chopped spinach, simmering over low heat until the tortellini is cooked through. Give the soup a taste and adjust the seasoning as needed. Serve and garnish with fresh basil or fresh parsley, grated parmesan, a dollop of Greek yogurt, and some red pepper flakes if you like it a bit spicy!
How to Serve Tomato Tortellini Soup
This soup is quite hearty, but if you love a sandwich with your soup, pour yourself a small portion and pair it with a nice Hatch chile grilled cheese or an egg salad sandwich. With a larger portion of the soup, a nice Caesar salad with homemade Caesar dressing always does the trick. Another yummy option: air fryer sweet potato wedges!
Storage, Freezing, & Reheating
- Leftovers can be stored in an airtight storage container in the fridge for 4-5 days.
- I don’t recommend freezing creamy soups as the texture becomes grainy once thawed, but if you really want to you can. Store the soup without the tortellini in a freezer-friendly soup storage container for up to 3 months. Add the tortellini when thawed and reheating.
- To reheat, transfer the soup to a microwave-safe bowl and heat in 25-second increments or until the soup is heated through.
More Soups to Cozy Up With…
If you try this Healthy Creamy Tomato Tortellini Soup, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Healthy Creamy Tomato Tortellini Soup
Ingredients
- 2 TBSP olive oil
- 1 medium sweet onion, diced
- 1 large carrot, diced
- 1 rib of celery, diced
- 1 TBSP Italian seasoning
- 1 tsp sugar
- Salt and pepper, to taste
- 3 garlic cloves, minced
- 12 oz roasted red peppers, diced (keep the juice from the jar)
- 28 oz can of diced tomatoes
- 4 cups vegetable broth
- 1 large bay leaf
- parmesan rind (optional)
- 2 cups baby spinach, ribboned or torn
- 1/2 cup plain Greek yogurt
- 10 oz fresh cheese tortellini
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-low heat.
- Add the chopped onion, celery, and carrots. Sauté until softened, about 8-10 minutes, stirring occasionally. Season with salt and pepper, a teaspoon of sugar, and a tablespoon of Italian seasoning. When tender, add the minced garlic cloves and simmer for 30 seconds.
- Add in the tomatoes, roasted red peppers (juice from the jar as well), vegetable broth, and bay leaves. Pop in the parmesan rind if you’re using it. Let everything simmer for 20-30 minutes on low. (Don’t let the soup come to a boil.)
- Mix the yogurt with 1/4 cup warm water. Adding the cold yogurt to the hot soup could cause it to curdle, so you want to temper the yogurt in.
- Slowly pour the yogurt into the soup as you stir to fully incorporate it, creating a creamy broth.
- Remove the bay leaf and parmesan rind. Ladle the broth to a high-powered blender (you’ll have to do this in batches, a few cups at a time) and blend until smooth.
- Stir in the tortellini and the freshly chopped spinach, simmering over low heat until the tortellini is cooked through.
- Give the soup a taste and adjust the seasoning as needed. Serve and garnish with fresh basil or fresh parsley, grated parmesan, a dollop of Greek yogurt, and some red pepper flakes if you like it a bit spicy!
