If you love a good, comforting bowl of soup that’s both creamy and tangy, you’re going to flip for this Creamy Tomato Tortellini Soup with Greek Yogurt Recipe. It’s one of those recipes I keep coming back to because it’s cozy, loaded with flavor, and surprisingly light thanks to Greek yogurt swapping in for heavy cream. Trust me—this soup will quickly become your weeknight favorite.
Why You’ll Love This Recipe
- Creamy Flavor Without the Guilt: Greek yogurt gives you that luscious, creamy texture with way less fat than traditional cream soups.
- Quick and Easy to Make: This soup comes together in about 30 minutes—perfect for busy nights when you want something homemade but don’t want to slave over the stove.
- Hearty and Filling: The cheese tortellini adds just the right amount of bite and protein to keep you satisfied.
- Bright and Fresh Flavor: Fresh basil and a pinch of red pepper flakes give this soup complexity that keeps you coming back for more.
Ingredients You’ll Need
The ingredients for this Creamy Tomato Tortellini Soup with Greek Yogurt Recipe are simple, fresh, and pantry-friendly. I love that it leans on canned tomatoes and broth, making it easy to grab last-minute, but the fresh basil and Greek yogurt really elevate the flavor.
- Olive oil: Use extra virgin for the best flavor; this is your base so don’t skimp!
- Onion: Adds sweetness and depth when sautéed—yellow or white onions work great.
- Garlic: Fresh minced is key here; it wakes up the whole soup.
- Bay leaves: These subtle aromatics transform your stock into something special.
- Crushed red pepper flakes: A little heat balances the creamy soup nicely.
- Diced tomatoes: San Marzano or any good quality canned tomatoes make a huge difference.
- Vegetable broth: Provides body and makes the soup rich without overpowering flavors.
- Fresh basil: Adds brightness and a fresh herbal punch.
- Salt and black pepper: To taste—season thoughtfully to bring out every note.
- Plain Greek yogurt: This is the star swap—you get creaminess with a subtle tang and added protein.
- Cheese tortellini: Fresh or frozen both work; choose your favorite cheese stuffed variety.
- Parmesan cheese and fresh basil (optional): Perfect garnishes to add texture and flavor at the end.
Variations
I love making this Creamy Tomato Tortellini Soup with Greek Yogurt Recipe my own, and you can too! Whether you want it vegetarian, a bit spicier, or loaded with veggies, there’s plenty of room to play.
- Make it vegan: Swap the cheese tortellini for a vegan alternative and use dairy-free yogurt instead of Greek yogurt—still delicious, just plant-based.
- Add veggies: I sometimes toss in spinach, kale, or mushrooms toward the end for extra nutrition and texture.
- Spicy kick: If you like heat, add a pinch more crushed red pepper or a dab of harissa for fun.
- Protein boost: Toss in cooked chicken or sausage slices for a meaty, hearty bowl.
How to Make Creamy Tomato Tortellini Soup with Greek Yogurt Recipe
Step 1: Sauté Your Aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then cook them gently until they’re soft and fragrant—about five minutes. This step is crucial because it builds the flavor foundation for your soup. Don’t rush it or let the garlic burn; you want a nice golden translucence in the onions. Once softened, toss in the bay leaves and crushed red pepper flakes to give that subtle warmth and complexity.
Step 2: Bring on the Tomatoes and Broth
Pour in the canned diced tomatoes and vegetable broth, stirring to combine everything nicely. Next, stir in your fresh chopped basil and season with salt and freshly ground black pepper to taste. Lower the heat and let the soup simmer for about 15 minutes. This simmering allows the flavors to meld beautifully, and your kitchen will smell amazing, which is always a good sign!
Step 3: Blend and Add Greek Yogurt
Now, carefully remove the bay leaves and blend the soup until smooth. I prefer using an immersion blender for ease, but a traditional blender works just fine—just blend in batches and be cautious of the hot liquid. Once blended, stir in the plain Greek yogurt until the soup is silky and creamy. This is the trick I discovered that makes this soup so indulgent without being heavy. Just be sure the yogurt is at room temperature to prevent curdling.
Step 4: Cook the Tortellini
Finally, add your fresh or frozen cheese tortellini straight into the pot and cook over medium-low heat for about 7–8 minutes until the pasta is tender and cooked through. Stir occasionally to prevent sticking. Once done, ladle into bowls and get ready for some serious comfort food happiness.
Pro Tips for Making Creamy Tomato Tortellini Soup with Greek Yogurt Recipe
- Don’t Overheat the Yogurt: I learned the hard way that adding cold yogurt straight from the fridge can cause it to curdle—warm it first for a smoother soup.
- Use Fresh Basil at the End: Adding basil too early can weaken the flavor, so toss it in during the last few minutes of cooking or as a garnish.
- Immersion Blender Is Your Best Friend: Blending the soup right in the pot saves time and avoids mess. If you don’t have one, just be patient with a regular blender.
- Simmer, Don’t Boil Tortellini: Boiling can overcook tortellini and make them mushy—gentle simmering keeps the perfect texture.
How to Serve Creamy Tomato Tortellini Soup with Greek Yogurt Recipe
Garnishes
I always top my bowls with a generous sprinkle of freshly grated Parmesan and a few torn basil leaves. The cheese adds a salty, nutty hit that plays so well against the tangy tomato and creamy yogurt. Sometimes I also drizzle a little extra virgin olive oil on top for a glossy finish and extra richness.
Side Dishes
This soup pairs beautifully with a simple green salad or some crusty garlic bread to soak up every last drop. When my family is extra hungry, I serve it alongside a grilled cheese sandwich, and it’s like a match made in comfort food heaven.
Creative Ways to Present
For special occasions, I like to serve the soup in individual mini cocottes with basil pesto drizzled around the edges. It makes the meal feel fancy but is effortless to pull off. If you’re hosting a cozy dinner, try hollowing out small bread bowls for an edible serving vessel—guests always love that!
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in an airtight container in the fridge for up to 3 days. Because of the yogurt, it’s best to reheat gently to keep the creaminess intact. Stirring occasionally while warming helps maintain texture and flavor.
Freezing
I’ve tried freezing this soup a couple of times, and it freezes reasonably well. However, I recommend freezing without the tortellini—it tends to lose its texture once thawed. Add fresh tortellini when reheating for the best results.
Reheating
To reheat, warm the soup gently on the stove over low heat. Add the tortellini fresh into the simmering soup so it stays tender and doesn’t get mushy. Avoid microwaving straight from the fridge as it can cause the yogurt to separate.
FAQs
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Can I use plain yogurt instead of Greek yogurt in this soup?
While you can use plain yogurt, Greek yogurt is thicker and creamier, which gives this soup its luscious texture. If you use regular yogurt, it might make the soup a bit thinner and could curdle more easily when heated.
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Is this soup vegetarian?
Yes! This recipe is naturally vegetarian if you use vegetable broth and cheese tortellini without meat. To keep it vegan, you’d need to substitute the Greek yogurt and cheese tortellini for plant-based versions.
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Can I make this soup ahead of time?
Absolutely! It reheats beautifully and can be made a day in advance. Just keep the tortellini separate if you plan to store it for more than a day to avoid it becoming mushy.
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What can I substitute for fresh basil?
If you don’t have fresh basil, dried basil works in a pinch, but add it earlier during cooking to release its flavors. Fresh basil really does bring the soup to life, so I recommend picking up some when you can.
Final Thoughts
I absolutely love how this Creamy Tomato Tortellini Soup with Greek Yogurt Recipe manages to feel indulgent while still being wholesome and simple to make. When I first tried swapping Greek yogurt in, I was blown away by how creamy and smooth it got without the heaviness of cream. It’s become my go-to, and my family goes crazy for it every time. Give it a try—you might just find your new favorite bowl of creamy, comforting soup that’s quick enough for any night of the week.
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Creamy Tomato Tortellini Soup with Greek Yogurt Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Creamy Tomato Tortellini Soup is a comforting and flavorful dish featuring a rich tomato base blended to a smooth consistency and enhanced with Greek yogurt for creaminess. Filled with tender cheese tortellini and fresh basil, it’s a delicious and satisfying meal perfect for any season.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 2 bay leaves
- Dash of crushed red pepper flakes
- 2 (28 oz) cans diced tomatoes
- 32 oz vegetable broth
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper, to taste
Final Ingredients
- 1/2 cup plain Greek yogurt, at room temperature
- 18 oz fresh or frozen cheese tortellini
- Grated Parmesan cheese and fresh basil, for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until tender and fragrant, about 5 minutes. Then stir in the bay leaves and crushed red pepper flakes to infuse the flavors.
- Add Liquids and Herbs: Pour in the diced tomatoes and vegetable broth. Stir in the chopped fresh basil, and season the mixture with salt and freshly ground black pepper to your taste. Allow the soup to simmer gently on low heat for 15 minutes, blending the flavors.
- Blend the Soup: Remove the bay leaves from the pot to avoid any bitter taste. Using a hand immersion blender, carefully blend the soup to a smooth and creamy texture. Alternatively, transfer the soup in batches to a blender, blend until smooth, then return the soup to the pot.
- Add Creaminess and Pasta: Stir in the room temperature Greek yogurt until it is fully incorporated, adding a luscious creaminess to the soup without heavy cream. Next, add the fresh or frozen cheese tortellini and cook on medium-low heat until the tortellini are tender, approximately 7 to 8 minutes.
- Serve: Ladle the hot soup into bowls and garnish with grated Parmesan cheese and fresh basil if desired. Serve immediately for a warm, comforting meal.
Notes
- This soup uses Greek yogurt to achieve a creamy texture without heavy cream, making it lighter but still rich.
- Fresh basil adds a burst of herbaceous flavor but can be substituted with dried basil if fresh is unavailable.
- Feel free to adjust the crushed red pepper flakes to control the level of heat to your preference.
- Use fresh tortellini for more tender pasta or frozen for convenience; cooking times may vary slightly.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt and use vegan tortellini.
Nutrition
- Serving Size: 1 serving
- Calories: 334 kcal
- Sugar: 8 g
- Sodium: 937 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 33 mg
