There isn't much seasoning besides the salt and pepper, but don't underestimate the flavor — the coarse grind of the pepper, followed by a sprinkle of paprika gives this soup all the depth it needs.

This roasted tomato tortellini soup is the kind of weeknight dinner that feels cozy but still exciting. You start by roasting cherry tomatoes and shallots until they’re sweet and jammy, then blend them into a velvety base with vegetable stock and a touch of paprika. The soup gets bulked up with cheese tortellini, creamy beans, and kale, so it’s hearty enough to be a full meal on its own.

The best part is how customizable it is: stir in a spoonful of tomato paste for a richer tomato flavor, then finish your bowl however you like. A sprinkle of lemon zest brightens everything, a drizzle of olive oil adds richness, and a little hot honey might just make you swear by sweet-heat soups forever.

And don’t underestimate the seasoning here — a few fresh twists of salt and pepper make all the difference. I’ve been using my Cole & Mason grinders, and they feel like the perfect fit for both this recipe and my kitchen. They’re the kind of tool you end up reaching for every day, and with a soup this simple, freshly cracked seasoning takes it from good to really special.

Click HERE to save on Cole & Mason’s high-quality salt & pepper mills (I got the colors of sage and rosemary, so gorgeous! Code: CLEANEATSFACTORY10

Roasted Tomato Tortellini Soup

Ingredients

600 g (about 21 oz) cherry tomatoes
2 medium shallots, peeled and halved
3 tablespoons extra-virgin olive oil or avocado oil
1–2 teaspoons tomato paste (optional, for extra depth)
4 cups (950 mL) vegetable stock
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
½ cup (120 mL) heavy cream
1 cup (170 g) cheese tortellini
1 can (15 oz / 425 g) beans of choice, drained and rinsed (cannellini, chickpeas, or lima beans work well)
1½ cups packed kale, stems removed and leaves roughly chopped
Optional for serving: lemon zest, a drizzle of olive oil, or hot honey

Instructions

Roast the base: Preheat the oven to 425°F (220°C). Place the cherry tomatoes and halved shallots in a Dutch oven or oven-safe pot. Drizzle with oil and toss until evenly coated. Roast, uncovered, for 25 minutes, until the tomatoes start to blister and the shallots are soft.
Build the soup: Transfer the pot to the stovetop over medium-high heat. Stir in the vegetable stock, paprika, optional tomato paste, and a good pinch of salt and pepper. Bring to a simmer and let cook for 8–10 minutes.
Blend until smooth: Use an immersion blender to puree the mixture until creamy (a few rustic tomato bits are fine). If using a countertop blender, carefully blend in batches, venting the lid so steam can escape. Return the blended soup to the pot.
Add the fillings: Stir in the tortellini, beans, kale, and heavy cream. Simmer gently, 8–10 minutes, or until the pasta is al dente and the kale has wilted. Taste and adjust seasoning.
Finish and serve: Ladle into bowls and finish with your choice of lemon zest, a drizzle of olive oil, or even a touch of hot honey for balance. Serve hot.