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Creamy Tomato Tortellini Soup

Close-up of a white bowl filled with rich Creamy Tomato Tortellini Soup, featuring tortellini pasta and wilted spinach.
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A simple recipe for a comforting, creamy tomato soup featuring cheese tortellini.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 cup fresh spinach (optional)
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, dried oregano, and red pepper flakes, if using. Bring the mixture to a simmer.
  4. Add the tortellini to the simmering soup. Cook according to package directions, usually 3 to 5 minutes, until the tortellini float and are cooked through.
  5. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until fully combined and the soup is creamy. Do not let the soup boil after adding the cream.
  6. If using, stir in the fresh spinach until it wilts.
  7. Taste the soup and season with salt and black pepper as needed.
  8. Serve hot, garnished with extra Parmesan cheese.

Notes

  • For a richer flavor, you can substitute chicken broth for vegetable broth.
  • If you want a thicker soup, let it simmer uncovered for a few extra minutes before adding the cream.
  • You can add cooked Italian sausage or shredded cooked chicken for added protein.

Nutrition

Find it online: https://spoonswirl.com/creamy-tomato-tortellini-soup-recipe/