One-Pot Creamy Tomato Soup

Hello Lovely,

You will LOVE this creamy tomato soup. We’re entering soup weather and we’re coming into tomato weather soon so I feel like its a great time for us to discuss tomato soup. Who doesn’t love the fall season?

Theres almost no effort needed in making this soup, it is as easy as letting your dutch oven simmer on the stovetop with a few simple ingredients. This recipe isn’t full of lots of unique ingredients, herbs and spices, but I still had to add a bunch of spinach in the mix. It kinda kicked it up about 10 notches. The fanciest thing I’ve added here is heavy cream (and you can even sub half and half or whole milk), which totally makes this keto (I think).

Creamy Tomato Soup.jpg

One-Pot Creamy Tomato Soup

Prep time

10 mins

Cook time

37 mins

Total time

47 mins

Serves: 8


  • 1 medium onion diced or 1 cup

  • 3 garlic cloves, minced

  • 1 teaspoon olive oil

  • 1 spring of fresh rosemary chopped or ½ teaspoon dried

  • 28 ounce can diced tomatoes

  • 15 ounce can tomato sauce

  • ½ teaspoon dried oregano

  • 4 large fresh basil leaves or ½ teaspoon dried basil

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 4 cups chicken stock

  • ½ cup heavy cream

  • 20 ounces three-cheese tortellini

  • ½ cup shredded parmesan cheese + extra for garnish

  • salt and pepper, to taste (optional)

  • fresh basil, to garnish

  • shredded parmesan cheese, to garnish


  1. Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent.

  2. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.

  3. Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.

  4. Stir in the parmesan cheese.

  5. Serve and garnish with fresh basil and shredded parmesan cheese.