Nancy Benard

(708) 927-1014

850 Brookforest Avenue, Shorewood, IL 60404

20-Minute Tomato Tortellini Soup

How is soup season going for you so far? Oh, you don’t celebrate soup season? I consider the first third of the year soup season where I live, since it’s cold and dark. A big bowl of soup can make all the difference to my day (or night). And I recently added this 20-minute tomato tortellini soup recipe to the rotation.

This is a quick and simple tomato soup recipe that absolutely anyone could make and then it gets dressed up with cheese tortellini. Yes, you heard that right. Soup AND pasta in one dish. Need I say more?!

One unique thing about this 20-minute tomato tortellini soup is you add the juice from an orange to the soup base. Trust me! It might sound a little different, but it adds a bright pop of flavor.

The recipe below will make two large servings, or you could stretch this more if you serve it alongside a salad or garlic bread. Up to you. I also think this soup is excellent the next day warmed up for a quick lunch.

Happy soup making, friends! xo. Emma


20-Minute Tomato Tortellini Soup

Course Soup
Cook Time 20 minutes
Author Emma Chapman


  • 1/2 yellow onion, chopped
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes
  • salt and pepper
  • 28 ounces whole peeled tomatoes + juices 1 large can
  • 1 orange, juiced
  • 7 ounces cheese tortellini
  • 1/4 cup pasta water, reserved
  • Parmesan and chopped herbs for serving


  • Cook the pasta according to the package directions. If you are using dried pasta (like pictured), it will likely take around 12-15 minutes. Before draining, reserve some of the pasta water.
  • While the pasta is cooking, prepare the soup. In a large pot, heat the olive oil over medium heat and sauté the chopped onion for 2-3 minutes until softened. Add the garlic and cook another minute or two. Season with red pepper flakes and a generous sprinkle of salt and pepper.
  • Add the tomatoes with their juices, as well as the fresh orange juice. Cook another couple of minutes and then puree. You can do this with an immersion blender or in a blender.
  • Add the cooked pasta and a 1/4 cup of pasta water to slightly thin the soup. If needed, you can add a little more pasta water. Taste and season with more salt and pepper if needed. Serve with Parmesan and chopped fresh herbs (parsley, basil, or cilantro).
Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.

Author / Contributor: Emma Chapman

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(708) 927-1014


850 Brookforest Avenue, Shorewood, IL 60404