This Tortellini Tomato Bisque recipe is about to become a family favorite. Rich tomato flavor with bites of tortellini throughout. We love this easy soup!
Table of Contents
- An Easy Tomato Bisque Recipe
- What You’ll Need
- How to Make Tortellini Tomato Bisque
- Do I Have To Use Fire Roasted Tomatoes?
- What Kind of Blender Do I Need To Make Soup?
- Can I Use Different Pasta?
- Can I Use Milk Instead of Heavy Cream?
- How To Serve Tortellini Tomato Bisque
- How To Store Leftover Tomato Bisque Soup
- Get the Recipe
An Easy Tomato Bisque Recipe
If you haven’t made a homemade tomato bisque before, no worries, it’s pretty simple to prepare. You’ll need a blender to give you that creamy smooth bisque texture. Other than needing a blender, the rest is a piece of cake! I’ll walk you through each step.
Try my Weeknight Chicken Tortellini Soup too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- extra virgin olive oil– Olive oil is used to saute the vegetables.
- chopped onion– Finely chop onion before adding to soup.
- chopped carrot– I like to make sure my carrots, onion and celery is chopped the same size so they cook the same time.
- chopped celery– Finely chop celery the same size as onion and carrots.
- minced garlic- Mince your own fresh garlic or use the minced garlic that’s sold in little jars near the produce section.
- chicken broth– I use a low sodium chicken broth when available.
- crushed tomatoes– Muir Glen has really good canned tomatoes. I recommend this brand.
- salt, pepper, garlic salt– Seasonings to taste.
- heavy whipping cream– Just a touch of heavy cream to drizzle over top.
- tortellini, if adding the pasta– Check the refrigerated section of the grocery store for fresh tortellini or you can get dry tortellini to cook yourself.
- chopped fresh basil or parsley– I love garnishing the soup with chopped fresh basil. Adds a nice freshness and color.
How to Make Tortellini Tomato Bisque
- Heat oil in large cast iron pot over medium heat. When hot add onion, cooking and stirring until softened, about 5 minutes. Add garlic and cook/stir for 1 minute. Pour in chicken broth, tomatoes, salt, pepper, and garlic salt. Stir to combine. Turn off heat and transfer mixture to large blender such as a Vitamix. Using the soup setting, blend soup mixture until creamy and smooth, about 3 minutes on medium speed. Pour blended soup back to pot over medium heat. When soup is hot add tortellini, cover lid and cook for 6-7 minutes or until tortellini is al dente. Reduce heat to low and stir in heavy whipping cream. Simmer on low until ready to serve. Careful not to keep soup too hot once tortellini is cooked, over cooking it will make it too soft and will fall apart.
- Top each bowl of soup with a pinch or two of chopped fresh parsley or basil and a drizzle of heavy whipping cream if desired.
Do I Have To Use Fire Roasted Tomatoes?
While I prefer the flavor that the Fire Roasted Tomatoes bring to the soup, you can use regular crushed tomatoes if you have a hard time finding the other.
Once your crushed tomatoes are added to the pot, add your seasonings.
Slowly pour in the chicken broth.
When the chicken broth has been added, turn off the heat and carefully transfer this mixture to your blender. You can blend in 2 batches if needed for a smaller blender. I used a Vitamix and fit the whole soup in one batch.
What Kind of Blender Do I Need To Make Soup?
A high powered blender is preferred, but you can use any blender, just observe and blend in a couple batches if needed. Don’t overfill your blender and make sure the lid is on securely.
Blend soup until blended well. Should be a nice and smooth consistency.
Pour blended soup back to the same pot over medium heat.
When soup is nice and hot, add 20 ounces (about 5 cups) fresh tortellini to the liquid. Cover with a lid and cook for 6-7 minutes until al dente. Be very careful to not overcook your tortellini. I typically undercook for about 1 minute less than the package says since the pasta will continue to cook in the hot soup. Once tortellini is cooked, reduce heat to very low and simmer.
Can I Use Different Pasta?
Yes, ravioli works very similar to the tortellini. If you use a smaller pasta, I would recommend boiling it before adding it to the soup so you can control the cooking. Be careful not to overcook your pasta.
Carefully pour in heavy cream stirring to combine.
Can I Use Milk Instead of Heavy Cream?
Yes, but note that the rich, ultra creamy texture is helped by the cream.
Top each bowl of bisque with a drizzle more of heavy cream and some chopped fresh basil or parsley.
How To Serve Tortellini Tomato Bisque
Serve the bisque with a nice chopped salad of your choice. Since it’s got tortellini in each bite, you don’t need much more than a nice bowl!
How To Store Leftover Tomato Bisque Soup
Place leftover soup in an airtight container in the refrigerator for 3-5 days. Reheat in microwave as needed.
Tortellini Tomato Bisque
Equipment
- Stove
- Blender
- cutting board
- chef knife
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup finely chopped white onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 tablespoons minced garlic
- 32 ounces Low Sodium Chicken Broth
- 28 ounces Fire Roasted Crushed Tomatoes Muir Glen is my favorite
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon Lawry's Garlic Salt
- 20 ounces Fresh 3 Cheese Tortellini I use the Buitoni brand
- 8 ounces heavy whipping cream
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Heat oil in large cast iron pot over medium heat. When hot add onion, carrots and celery cooking and stirring until softened, about 5-8 minutes. Add garlic and cook/stir for 1 minute. Pour in chicken broth, tomatoes, salt, pepper, and garlic salt. Stir to combine. Turn off heat and transfer mixture to large blender such as a Vitamix. Using the soup setting, blend soup mixture until creamy and smooth, about 3 minutes on medium speed. Pour blended soup back to pot over medium heat. When soup is hot add tortellini, cover lid and cook for 6-7 minutes or until tortellini is al dente. Reduce heat to low and stir in heavy whipping cream. Simmer on low until ready to serve. Careful not to keep soup too hot once tortellini is cooked, over cooking it will make it too soft and will fall apart.
- Top each bowl of soup with a pinch or two of chopped fresh parsley or basil and a drizzle of heavy whipping cream if desired.
Nutrition
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