Creamy Tomato & Tortellini Soup


4Creamy Tomato & Tortellini SoupServes 4

Prep Mins

55 Mins 40 Mins 45 Mins

Total Mins



  • 4 Tbsp. unsalted butter
  • 1 medium sweet onion, chopped
  • 6 garlic cloves, smashed 
  • 4 cups vegetable broth
  • 2 containers Campari® tomatoes, halved
  • 2 tsp. Italian seasoning
  • 1 tsp. Kosher salt
  • ½ tsp. red pepper flakes
  • ¼ cup heavy cream
  • 3 cups refrigerated cheese tortellini
  • 1 cup Sugar Bombs® tomatoes
  • 1 small handful fresh basil


  • Melt butter in a large pot over medium heat. Once the butter begins to foam, add in the onion and garlic and sauté until softened and translucent, about 5 minutes. 
  • To the pot, add in the Italian seasoning, Kosher salt, red chili flakes, and Campari® tomatoes and allow to cook until the tomatoes break down and develop a jammy consistency, about 15 to 20 minutes. 
  • Stir in the vegetable broth and bring to a boil. Reduce the heat to a simmer and add the Sugar Bombs and tortellini and allow to cook until tortellini are cooked through, about 6-7 minutes. 
  • Turn off the heat and stir in the heavy cream. Garnish with the basil leaves and serve.

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