Description
Creamy Tomato Tortellini Soup is a comforting and flavorful dish featuring a smooth tomato base blended with tender cheese tortellini, fresh spinach, and enriched with cream. This hearty soup is perfect for an easy weeknight meal and topped with grated parmesan for added richness.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, small diced
- 3 cloves fresh garlic, minced
- 3 cups fresh baby spinach, loosely packed
Liquids and Dairy
- 2 tablespoons olive oil
- 3 cups chicken or vegetable broth, plus more as needed
- ½ to ¾ cup heavy cream or half-and-half, plus more to taste
Pantry Staples & Seasonings
- 1 teaspoon dried Italian seasoning or 2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 (28-ounce) can diced tomatoes, preferably fire-roasted
- 1 teaspoon granulated sugar, plus more as needed
- Salt and pepper, to taste
Pasta and Cheese
- 4 cups cheese tortellini, fresh or frozen
- Grated parmesan cheese, for serving
Instructions
- Heat the Aromatics: Heat 2 tablespoons of olive oil in a large 6-quart pot or Dutch oven over medium heat. Add the diced onions and sauté until softened, about 6 to 8 minutes. Add the minced garlic and Italian seasoning, stirring for another 1 minute until fragrant.
- Create the Roux and Add Liquids: Sprinkle the flour over the onions and garlic, cooking for 1 minute while stirring to coat everything evenly. Gradually pour in the chicken or vegetable broth, stirring constantly until the flour dissolves completely. Add the canned diced tomatoes, including all juices.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to a simmer and partially cover with the lid. Allow the soup to simmer for 5 to 6 minutes.
- Blend the Soup Base: Use an immersion blender to blend the soup until smooth directly in the pot. Alternatively, transfer the soup in batches to a countertop blender, blending carefully because the liquid is hot. Add more broth if the soup is too thick.
- Season the Soup: Stir in granulated sugar to reduce the acidity of the tomatoes, starting with 1 teaspoon and adjusting with additional ¼ teaspoon increments if needed. Season with salt and pepper to taste.
- Cook the Tortellini: Add the cheese tortellini to the soup. Simmer for 8 to 10 minutes, or according to the package instructions, with the lid half-covered. If using frozen tortellini, cook for a couple of additional minutes.
- Add Cream and Spinach: Stir in the heavy cream or half-and-half to taste. If the soup is too thick, add more broth until desired consistency is reached. Add the fresh baby spinach and simmer for another 1 to 2 minutes until wilted.
- Serve: Remove from heat and let the soup cool slightly before serving. Top each bowl with grated parmesan cheese and enjoy your creamy tomato tortellini soup.
Notes
- This recipe works best with fresh or frozen tortellini; adjust cooking time accordingly.
- An immersion blender is recommended for ease and safety, blending directly in the pot with minimal mess.
- Store leftovers in the refrigerator for up to 3 days. Reheat on the stovetop or microwave; tortellini may become soggy, so adding fresh tortellini when reheating is an option.
- For freezing, freeze only the soup base without cream, tortellini, or spinach for up to 3 months, then add fresh ingredients when reheating.
- Alternatively, freeze soup base with cooked tortellini but without cream or spinach, adding those fresh upon reheating.
- Substitute canned diced tomatoes with canned whole or crushed tomatoes if a blender is unavailable.
- Feel free to use any tortellini flavor or add cooked sausage, mushrooms, kale, or fresh basil for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 35 mg
