Roasted Red Pepper Tomato and Tortellini Soup

Kay's Clean Eats

Roasted Red Pepper Tomato and Tortellini soup is one you will want year-round! This is an easy recipe that feels so cozy and brimming with flavor. Thanks to canned tomatoes you can enjoy this soup year round!

Kay's Clean Eats


Key Ingredient

– butter – diced white onion – cloves of garlic, minced – pepper – dried oregano – salt, plus more to taste – diced fresh basil – fire-roasted red peppers – San Marzano peeled tomatoes ( any canned tomatoes with basil will work) –  canned diced tomatoes – chicken broth – cheese tortellini, or tortellini or choice – spinach – half & half, can sub heavy cream for a creamy soup – Basil for garnish – Parmesan for garnish


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melt & cook

1. Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, seasonings, basil, and cook, stirring occasionally, until tender, about 5 minutes.

add in

2. Add peeled tomatoes, diced tomatoes, roasted red peppers, broth, stir it and bring to a boil. Reduce heat to a simmer for 8-10 minutes. Using an immersion blender breaks down soup. Alternatively, you can do this in small batches in a blender, be careful working with hot soup.

add & stir

3. Add the tortellini and milk (optional) to soup until cooked through, 5 to 6 minutes more. Stir in spinach till wilted.

garinsh & serve

4. Ladle soup into bowls and serve with fresh basil, parmesan, and gooey grilled cheese for dunking! Enjoy!

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Roasted Red Pepper Tomato and Tortellini Soup

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