Curried tomato tortellini soup—coming right up!
I love a little alliteration at dinnertime.
Just when I thought I had my go-to tomato soup, I found another one worth keeping. This version isn’t the classic grilled-cheese companion—though you could pair them if you wanted. It’s built to cradle cheese tortellini, and it’s perfect with brown butter garlic toasts for dipping.
Trust me: you are going to love it.
There are so many great tomato soups out there—I’ve tried a few—but this one stands out for its silky texture and bold flavor.
Fun fact: my family didn’t grow up eating tomato soup because of an old memory of canned tomato soup being used as spaghetti sauce. That made my mom steer clear of it for years. Still, I’ve come around and now make tomato soup in many versions—this curried tortellini soup is one of the best.
My mom’s tomato-sauce memory aside, I’ve always had an odd habit of dipping grilled cheese in ketchup—true story, even though I’m not usually a ketchup person.
The soup itself is simple but loaded with flavor: red curry paste, tomato paste, and coconut milk combine into a silky, aromatic base. Toss in cheese tortellini so the bowl is both comforting and filling.
There’s no dairy in the broth aside from the tortellini, so if you need a dairy-free version swap the cheese tortellini for a vegetable or olive oil-based tortellini and it will be just as delicious.
Hello, dinner tonight.
Curried Tomato Tortellini Soup
Curried Tomato Tortellini Soup
4
people
15 mins
30 mins
45 mins
Ingredients
- 2 tablespoons unsalted butter
- 2 shallots, diced
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon dried basil
- 2 tablespoons red curry paste
- 1 1/2 tablespoons brown sugar
- 1 tablespoon tomato paste
- 4 cups chicken or vegetable stock
- 1 (28 ounce) can crushed tomatoes
- 1 (14 ounce) can coconut milk (full fat or light)
- 2 cups uncooked cheese tortellini
- fresh basil for garnish
Brown Butter Garlic Toasts
- 3 tablespoons unsalted butter
- 1 garlic clove
- 4 slices sourdough bread
- pinch salt
Instructions
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Heat a large pot over medium-low and add the butter. Add the shallots, garlic, salt, pepper and dried basil. Cook, stirring occasionally, for 5–6 minutes until the shallots soften.
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Stir in the red curry paste, brown sugar and tomato paste. Cook for about 5 minutes, stirring often, until the pastes darken and become aromatic.
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Add the stock and crushed tomatoes, scraping any browned bits from the bottom of the pot. Stir in the coconut milk and bring to a boil, then reduce to a simmer. Add the tortellini right before serving and cook until tender, about 5 minutes.
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Serve immediately topped with fresh basil and alongside the brown butter garlic toasts.
Brown Butter Garlic Toasts
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Heat a skillet over medium and add the butter. Whisk constantly until it foams and brown bits form. As soon as the solids turn golden, remove from heat and stir in the garlic.
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Preheat the broiler (or oven to 425°F). Brush the bread with the garlic brown butter and place on a baking sheet. Broil 2–3 minutes (or bake 10–12 minutes) until golden and crisp. Sprinkle with a pinch of salt and serve with the soup.
Did you make this recipe?
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Can totally taste it.