Tomato Basil Chicken Tortellini Soup Recipe – delicious hearty creamy tomato basil soup loaded with shredded chicken and tortellini!

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Tomato basil chicken tortellini soup is warm, cozy, comforting, and oh so easy!

San Marzano tomatoes are the perfect sweet tomatoes to elevate this simple dish. Simmering the rind of the parmesan in the soup gives the soup an earthy saltiness, and using pre-cooked chicken saves so much time!

This hearty soup tastes like it took hours to make, but comes together in just thirty minutes!

This soup is perfect on a cold night – make it alongside some Easy No Knead Bread, Oven Roasted Asparagus, and serve with a bottle of red wine for a romantic dinner that is perfect to get cozy with!

This soup is simple and delicious, with lots of flavor layered throughout even though we’re only using one pot.

For the best flavor, be sure to follow each step and give enough time to complete each step. Rushing your soup will not allow time for flavor to develop, even a few minutes can make a big difference when sautéing onions and garlic.

1. Heat a dutch oven or large soup pot over medium heat, add olive oil, yellow onion, and a pinch of salt.
2. Cook until onions are translucent, about 4 minutes.
3. If onions begin to brown, add a splash of chicken broth to cool the pot.
4. Add in tomato paste and garlic, cook for 1 minute.
5. Slice the rind off the end of the parmesan cheese wedge, save the rest for serving. 

It is essential to use real parmesan and not the canned shaker kind for this recipe since we are relying on the milkfat and proper texture for this soup.

1. Add the tomatoes to the pot and mash with a potato masher or spoon.
2. Add broth, sugar, chicken, and parmesan cheese rind to the pot, reduce to low and simmer for about 15 minutes.
3. Add refrigerated tortellini, oregano and basil, and simmer until tortellini have puffed up and just cooked through, about 5 minutes. 
4. Turn off heat.
5. Stir in heavy cream, taste for seasoning and add salt and pepper.
6. Serve with freshly grated parmesan cheese, more fresh basil, and crusty bread.

• Do not use pre grated parmesan. These contain cellulose (wood pulp) and will thicken your soup and negatively affect the texture.
• San Marzano tomatoes are imported from Italy, and are now readily available at most grocery stores. They are super sweet, and never packed using preservatives which makes canned tomatoes more acidic. I recommend Cento. Canned tomatoes that say “San Marzano style tomatoes” are not the same, but will do in a pinch.
• Pro tip: When you are not able to use San Marzano tomatoes for cooking, adding ½ teaspoon of baking soda to your dish will neutralize some of the acid in the canned tomatoes and mellow the flavor. Adding a pinch of sugar will help as well.
• Don’t have fresh herbs? Go ahead and use 2 teaspoons of dried basil, and ½ teaspoon dried oregano. Taste after 5 minutes, add a few more pinches if needed.
• Fresh basil is best stirred in during the last few minutes of cooking. If you’d like to cut down on waste, and lend a stronger flavor, try simmering the basil stems in the soup with the parmesan rind. 
• Try customizing your soup and use browned chicken sausage instead of shredded chicken. Add in a few big handfuls of spinach to sneak in some extra veggies!
• For a lighter soup, do not add the heavy cream. It will still be delicious, and will be a gorgeous bright red instead of a warm red/orange.

This soup is great because it pairs perfectly alongside simple salads, sandwiches, hearty meats, and pastas.

Try dipping one of our delicious easy baked breads and rolls like our no knead bread, our buttery soft dinner rolls, our Irish brown soda bread, or our sour cream cornbread.

You can also try one of our favorite recent side dish recipes:

For the rest of our side dish recipe index, please click here!

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