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There’s something undeniably comforting about a big pot of soup simmering away on the stove, especially when the air outside turns crisp. The aroma fills the kitchen, and you know dinner is going to be good. My Tomato Dill Tortellini Soup has quickly become one of my favorite recipes for cozy evenings, busy weekdays, and even low-key dinner parties.
It’s creamy without being heavy, full of bright tomato flavor, and has that herby freshness from dill that makes every spoonful feel like a warm hug. Plus, those soft cheese-filled tortellini floating in the creamy tomato broth? Absolutely irresistible.
I’ve made this recipe so many times that it’s become a staple in my rotation. It’s simple, but feels special, the kind of meal that tastes like you spent hours in the kitchen when really, it came together in just over an hour.
Table of Contents
Why You’ll Love This Tomato Dill Tortellini Soup
If you’re anything like me, you probably crave soups that check all the boxes: comforting, flavorful, hearty, and still a little bit healthy. This one does exactly that.
Here’s why this soup deserves a spot in your regular meal lineup:
- Creamy without the dairy. Coconut cream gives it that luscious, velvety texture without the need for heavy cream.
- Fresh, herby flavor. Dill and basil make the tomato base shine.
- Simple ingredients. Most are pantry staples or easy-to-find veggies.
- One pot. Minimal cleanup. Maximum comfort.
- Meal prep friendly. It reheats beautifully (and tastes even better the next day).
It’s the kind of recipe you can make on a Sunday afternoon and enjoy all week long, or whip up midweek when you want something warm and satisfying but don’t have time for anything complicated.
The Inspiration Behind This Tomato Dill Tortellini Soup
I first made this soup during late summer when my tomato plants were producing faster than I could keep up. I had a big handful of dill leftover from another recipe and a half-used package of cheese tortellini in the fridge. It wasn’t a planned meal, just one of those throw-together dinners that ended up being something special.
The first version was simple: onions, tomatoes, carrots, and broth. I blended it smooth and added the tortellini. It was good, but something was missing. The next time, I stirred in coconut cream and fresh dill, and that’s when it became perfect.
That bright, slightly tangy tomato flavor paired with the mellow creaminess and subtle herbal notes of dill was exactly what it needed. It reminded me of the tomato soup I loved as a kid but with a grown-up twist.
Ingredients You’ll Need
You don’t need anything fancy for this recipe, just a few fresh ingredients and some pantry staples. Here’s what you’ll need for the best Tomato Dill Tortellini Soup:
Main Ingredients
- 4 oz olive oil – The base for sautéing your vegetables.
- 1 white onion, chopped – Adds depth and a little sweetness.
- 4 cloves garlic, minced – Because garlic makes everything better.
- 4 medium tomatoes, diced – I used Better Boy tomatoes, but any ripe garden tomato works.
- 2 large carrots, chopped – Adds subtle sweetness and body to the soup.
- 8 cups vegetable broth – The foundation for your soup. Use a good-quality broth for the best flavor.
- 1 can (15 oz) tomato sauce – Helps intensify the tomato flavor.
- 1 can (14 oz) diced tomatoes – Adds texture and richness.
- ¼ cup fresh dill – The star of the show. You can substitute 2 tablespoons dried dill if needed.
- 20 oz fresh cheese or spinach tortellini – I love using the refrigerated kind for quick cooking.
- If using frozen tortellini, no worries, just add an extra 5–7 minutes of cook time.
- 1 can (13.5 oz) coconut cream – Makes it luxuriously creamy without dairy.
- Fresh basil or spinach – For greens and a pop of freshness at the end.
- Parmesan cheese – To finish things off with that classic salty, nutty touch.
Optional Add-Ins
- A pinch of crushed red pepper flakes for heat.
- Lemon juice for brightness.
- A swirl of pesto or a drizzle of balsamic glaze on top before serving.
Supplies You’ll Need
One of the best parts about this recipe is how few tools you need. Here’s what to grab before you start making this tomato dill tortellini soup:
- Large Dutch oven or stock pot
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Immersion blender (or a regular blender, if that’s what you have)
- Ladle for serving
- Soup bowls and spoons (the cozier, the better)
How to Make Tomato Dill Tortellini Soup
This soup comes together in just a few simple steps, but each one builds layers of flavor.
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large Dutch oven over medium heat. Once the oil shimmers, add your chopped onion. Cook for about 6–7 minutes until it turns translucent and smells sweet.
Add the minced garlic, chopped fresh tomatoes, and carrots. Stir everything together and let it cook for another 5 minutes. This step is all about developing flavor, letting those veggies soften and caramelize just a bit before adding liquid.
Step 2: Build the Soup Base
Pour in the vegetable broth, tomato sauce, and diced tomatoes. Stir everything together, scraping the bottom of the pot to loosen any flavorful bits stuck there.
Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 15–20 minutes, until the carrots are soft. Your kitchen will smell amazing by this point, like a cozy Italian kitchen meets summer garden.
Step 3: Add the Dill and Blend
Once the carrots are tender, stir in your fresh dill. Then grab your immersion blender and blend the soup right in the pot until smooth.
If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. Just make sure to vent the lid slightly so steam can escape (and prevent any soup explosions).
You can blend it as smooth or as chunky as you like, I prefer it mostly smooth with just a little texture. The tortellini with help to thicken the soup base too so don’t worry if it’s a thin consistency.
Step 4: Add the Tortellini
Return the soup to medium heat and gently stir in the tortellini. Let them simmer for 15–20 minutes, stirring occasionally.
If you’re using frozen tortellini, don’t thaw them, just toss them right in and cook for an extra few minutes.
Step 5: Stir in the Coconut Cream
Once the tortellini are tender and cooked through, stir in the coconut cream. You’ll see the soup transform instantly, it turns a beautiful creamy orange color and smells heavenly.
If you’d like, you can also toss in a handful of fresh spinach or chopped basil here. It adds extra color, nutrients, and a bit of freshness.
Step 6: Serve and Garnish
Ladle the soup into bowls, top with grated Parmesan cheese, and a sprinkle of fresh basil or dill. Serve with a slice of crusty bread or warm focaccia for dipping.
Cooking Tips and Tricks
Over the years, I’ve learned a few small tweaks that make a big difference in soups like this one.
- Fresh vs. Frozen Tortellini: Fresh cooks in 5–7 minutes, while frozen takes closer to 12–15.
- Don’t skip the dill. It gives the soup its unique flavor. If you’re unsure about dill, start with a smaller amount and add more to taste.
- Coconut cream vs. coconut milk: Coconut cream is thicker and richer. If you only have coconut milk, you can use it, but reduce the broth slightly to keep the texture creamy.
- Blending: Blend longer for a smoother soup, or just pulse a few times if you like a rustic, chunky texture.
- Reheating: Tortellini tends to absorb liquid, so add a splash of broth or water before reheating leftovers.
- Storage: This soup keeps for 3–4 days in the fridge. I don’t recommend freezing it since the pasta can get mushy, but you can freeze the base (before adding tortellini) and add fresh pasta later.
Variations to Try
One of the best things about this recipe is how flexible it is. You can easily adapt it to suit your mood or what’s in your pantry.
1. Spicy Tomato Dill Soup
Add a pinch of red pepper flakes or a dash of cayenne to give it a kick.
2. Protein Boost
Toss in some shredded rotisserie chicken, white beans, or even a some roasted tofu for extra protein.
3. Vegan Version
Use spinach or mushroom tortellini and skip the Parmesan. Nutritional yeast makes a great dairy-free topping.
4. Chunky Style
Don’t blend the soup all the way, leave some carrot and tomato pieces intact for a more rustic texture.
5. Summer Garden Version
Use freshly picked tomatoes and herbs from the garden, and skip the coconut cream for a lighter, more refreshing soup.
Serving Suggestions
I love serving this soup with:
- Garlic bread or buttery focaccia for dipping, try out our 5 hour focaccia recipe
- A simple salad with lemon vinaigrette to balance the richness
- A glass of crisp white wine or sparkling water with lemon
If you’re hosting friends or family, you can easily double the recipe and keep it warm on the stove, it actually tastes better as it sits.
Tomato Dill Tortellini Soup and Comfort Cooking
There’s something about making soup that feels therapeutic. The chopping, the stirring, the slow simmering, it forces you to slow down a bit.
This recipe always reminds me of evenings after long days when I want something nourishing and unfussy. The kind of meal that requires just enough attention to keep your hands busy but not so much that you can’t sip a glass of wine and unwind while it cooks.
Cooking is a form of self-care for me, and soups like this are at the heart of it. They’re flexible, forgiving, and deeply satisfying. Every time I make this Tomato Dill Tortellini Soup, I’m reminded that simple ingredients can create something truly special.
Make Ahead, Storage, and Freezing Tips
One of the best things about this Tomato Dill Tortellini Soup is how well it stores. It’s the kind of recipe that tastes even better the next day, the flavors deepen and the dill becomes more aromatic as it sits.
Here’s how to make the most of your leftovers or prep it ahead for easy meals later:
Storing in the Fridge
Once the soup has cooled completely, transfer it to an airtight container and refrigerate. It will keep well for up to 3–4 days.
When reheating, do so gently over medium-low heat. The tortellini will absorb some of the broth as it sits, so add a
splash of water or vegetable broth to loosen it back up.
Freezing Options
If you’d like to freeze this soup, the best approach is to freeze it before adding the tortellini. Cook and blend the soup base (through the dill and blending step), then let it cool and transfer it to freezer-safe containers or bags.
It will keep beautifully for up to 3 months in the freezer. When ready to use, thaw overnight in the fridge, warm it on the stove, and add the tortellini to simmer fresh. Finish with coconut cream just before serving.
If you freeze it after adding tortellini, note that the pasta may soften a bit more when reheated, but it’s still delicious for quick weeknight lunches.
Meal Prep Tips
- Divide the soup into individual containers for ready-to-grab lunches during the week.
- Store the tortellini separately if you plan to meal prep more than two days in advance, that way it keeps its texture.
- Top with fresh basil and Parmesan just before serving to make each meal feel freshly made.
- I use these soup tupperware containers with snap on lids and they work so great for soup meal prep
Having a few servings of this cozy soup in the fridge or freezer is like having comfort on standby, perfect for busy days, cold nights, or when you just need something that tastes like home.
Pairing Ideas & Cozy Serving Moments
One of my favorite parts of making this Tomato Dill Tortellini Soup is how easy it is to turn it into a full meal with just a few sides or little touches. It’s simple enough for a weeknight dinner but feels special enough for a slow Sunday supper with family or friends.
Here are a few of my go-to ways to serve it:
Simple Pairings
- Crusty Bread or Focaccia: Nothing beats dipping warm, freshly baked bread into creamy tomato soup. If you have leftover sourdough or focaccia, toast it lightly and brush it with olive oil.
- Garlic Bread or Cheese Toast: For an extra-indulgent touch, sprinkle Parmesan or mozzarella on a slice of bread and broil until bubbly and golden.
- Side Salad: A crisp salad with lemon vinaigrette or balsamic dressing balances the richness of the soup. Try arugula, spinach, or mixed greens with shaved Parmesan and cherry tomatoes.
- Wine Pairing: A light-bodied red like Pinot Noir or a crisp white like Sauvignon Blanc complements the tomato and dill beautifully.
Serving Moments
This soup fits so many occasions:
- Cozy Night In: Light a candle, pour a glass of wine, and settle in with a warm bowl of this soup. It’s the perfect slow-evening meal.
- Weekend Meal Prep: Make a big batch on Sunday so you have ready-to-reheat lunches all week long.
- Dinner Party Starter: Serve small portions in bowls topped with a swirl of coconut cream and fresh herbs, elegant, simple, and crowd-pleasing. When hosting a big party I love to use Ramekins to serve smaller portions of soup.
- Comfort Meal for Friends: This is one of my go-tos when I want to bring something homemade to someone who’s had a long week or just needs a little comfort.
Food has a way of making ordinary days feel special, and this soup is exactly that kind of recipe, humble ingredients, simple steps, but something about it feels nurturing. It’s the kind of meal that warms you from the inside out and makes everyone at the table pause for a moment, smile, and say, “This is really good.”
Frequently Asked Questions
Can I use heavy cream instead of coconut cream?
Yes! If you’re not dairy-free, heavy cream or half-and-half works beautifully.
Can I freeze this soup?
You can freeze the soup. I recommend freezing before adding the tortellini. Once pasta is added, it tends to get mushy when thawed.
What’s the best tortellini to use?
I like refrigerated cheese or spinach tortellini, but any filling you love works.
Can I use dried dill instead of fresh?
Absolutely, use about 2 tablespoons of dried dill in place of the ¼ cup of fresh.
Try out this Tomato Dill Tortellini Soup
This Tomato Dill Tortellini Soup has become one of my most-loved recipes, not just because it’s delicious, but because it’s reliable. It’s that perfect mix of creamy, herby, and comforting.
Every time I make it, I end up eating two bowls and wondering why I don’t make it more often. It’s simple, warm, and full of flavor, everything I want in a cozy homemade soup.
Whether you’re cooking for your family, meal prepping for the week, or just craving a bowl of something soothing, this soup won’t let you down.
Serve it with crusty bread, a sprinkle of Parmesan, and a cozy blanket nearby. You’ve earned it.
Creamy Tomato Dill Tortellini Soup Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 4 oz olive oil
- 1 white onion, chopped
- 4 cloves garlic, minced
- 4 medium tomatoes, diced (Better Boy or similar)
- 2 large carrots, chopped
- 8 cups vegetable broth
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) diced tomatoes
- ¼ cup fresh dill (or 2 tbsp dried)
- 20 oz fresh cheese or spinach tortellini (see note for frozen)
- 1 can (13.5 oz) coconut cream
- Fresh basil or spinach (optional)
- Parmesan cheese for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook for 6–7 minutes until translucent.
- Add garlic, fresh tomatoes, and carrots. Cook for 5 minutes, stirring occasionally.
- Add vegetable broth, tomato sauce, and diced tomatoes. Bring to a boil, then reduce heat and simmer 15–20 minutes until carrots are soft.
- Stir in dill and blend the soup using an immersion blender until smooth.
- Add tortellini and simmer 15–20 minutes (or longer if using frozen).
- Stir in coconut cream and optional chopped spinach. Heat until warmed through.
- Serve topped with fresh basil and Parmesan cheese.
Notes
- If using frozen tortellini, add 5–7 minutes to cooking time.
- Store leftovers up to 3 days in the fridge. Add a splash of broth when reheating.
- For extra flavor, finish with a drizzle of olive oil or a squeeze of lemon juice.
With Love,
Bri & Cat
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