Rich Tomato Tortellini Soup

Ingredients

• 794 g (28 oz)crushed tomatoes
• 16 g (2 Tbsp)plain flour
• 710 ml (3 cups)chicken stock
• 5 ml (1 tsp)onion powder
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)dried basil
• 3.75 ml (3/4 tsp)kosher salt
• 2.5 ml (1/2 tsp)black pepper
• A pinchsugar
• 28 g (2 Tbsp)butter
• 30 g (2 Tbsp)sun-dried tomato pesto
• 1bay leaf
• 340 g (12 oz)frozen or fresh tortellini
• 120 ml (1/2 cup)evaporated milk
• To tasteParmesan cheese, for topping

Instructions

1. 1

   Mix the base

   Add the crushed tomatoes and flour to the slow cooker and whisk until combined. Stir in the chicken stock, onion powder, garlic powder, dried basil, salt, pepper, sugar, butter, pesto and bay leaf.

2. 2

   Cook the soup

   Cover and cook on low for 2 hours.

3. 3

   Add the tortellini

   Stir in the tortellini and evaporated milk, then cook for 30 minutes more. Remove and discard the bay leaf.

4. 4

   Serve with Parmesan

   Ladle the soup into bowls and finish with Parmesan cheese.

What is tortellini soup?

Tortellini are small Italian stuffed pasta shapes, here served in a tomato-based soup rather than with a separate sauce. This version brings together the familiar flavours of tomato soup and a pasta filling in one bowl.

Crushed tomatoes, tomato pesto and dried herbs build a savoury base, while evaporated milk softens its acidity. The slow cooker gives the flavours time to mingle before the tortellini goes in near the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 309 calories, 14g protein, 45g carbs, 10g fat.

The tortellini and tomatoes supply most of the carbohydrates, while butter, pesto and evaporated milk contribute much of the fat. Tortellini and chicken stock provide some protein, with Parmesan adding more as a topping. Serve with a green salad or vegetables for a more balanced plate.

Building a smooth tomato base

Flour: whisk it into the crushed tomatoes before adding the stock. This helps it disperse evenly and thicken the soup as it cooks.

Pesto: sun-dried tomato pesto adds concentrated tomato flavour alongside the tinned tomatoes. Stir it through with the seasonings so it is spread across the base.

Seasoning the soup

Dried herbs: basil, onion powder and garlic powder season the soup without requiring fresh aromatics. The small pinch of sugar balances the tomatoes rather than making the soup sweet.

Salt and pepper: the recipe seasons the base before cooking, but broth and pesto can vary in saltiness. Taste a spoonful before serving and adjust if needed.

Adding the dairy

Evaporated milk: stir it in with the tortellini during the final 30 minutes. It brings a creamy texture without needing to make a separate cream sauce.

Gentle heat: keep the slow cooker on low as directed. Once the milk is added, avoid extending the cooking time unnecessarily.

Getting the tortellini right

Timing: add the pasta only for the final 30 minutes, whether using fresh or frozen tortellini. This keeps it from sitting in the soup for the full cooking period.

Doneness: check that the tortellini is tender before serving. If it needs longer, continue cooking briefly and check again so it does not become over-soft.

What to serve alongside

Bread: serve with crusty bread or toast to mop up the tomato broth. A green salad or steamed vegetables can add a fresh contrast to the creamy soup.

Parmesan: add it just before eating so its salty, savoury flavour stays distinct. Put extra at the table for anyone who wants more.

Recipe notes & tips

• Whisk the flour thoroughly into the tomatoes before adding the stock to avoid lumps.
• Use a slow cooker large enough to hold the soup with room for stirring.
• Add the tortellini only for the final 30 minutes, as the method directs.
• Check the tortellini for tenderness before ladling the soup into bowls.
• Taste the soup before serving, since the saltiness of stock and pesto can differ.
• Remove the bay leaf before serving.

Variations

• Add spinach: stir in a handful near the end and let it wilt in the hot soup.
• Use vegetable stock: swap it for the chicken stock for a meat-free base.
• Add chilli: include a pinch of chilli flakes with the dried seasonings.
• Choose another pesto: use basil pesto for a different herbal note.
• Finish with herbs: scatter chopped fresh basil over the bowls before serving.

Common mistakes to avoid

• Adding flour directly to the stock: it can clump; whisk it into the tomatoes first.
• Cooking the pasta from the start: it may turn too soft; add it for the final 30 minutes.
• Skipping the bay leaf removal: take it out before serving so it is not left in a bowl.
• Assuming every stock is equally salty: taste before serving and adjust the seasoning if needed.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently on the hob or in the microwave until piping hot, stirring occasionally; the tortellini may soften further as it sits.

Frequently asked questions