This easy Creamy Tomato Tortellini Soup is full of flavor and is perfect for dinner. Made with your favorite tortellini, tomatoes, and fresh spinach. It’s pure comfort food that everyone will love!
I think I’ve mentioned this before: winter is one of my favorite seasons of the year. It’s the perfect time for cozy afternoons and comfort food, like this one pot creamy tomato tortellini soup. Don’t get me wrong, summer is great but there’s just something about comforting and cozy food that puts a huge smile on my face.
I love this easy tomato tortellini soup because it is very easy and flavorful. Make a creamy tomato soup base with aromatics (garlic, onion, spices), tomatoes, broth, and heavy cream. Then, all that’s left to do is add and cook your favorite store-bought tortellini and spinach, and serve with parmesan cheese. It’s that easy, and everything is made in one pot! No need to pre-boil the tortellini or anything.
So let’s get started!
Tomato Tortellini Soup Ingredients
The ingredients in this tomato tortellini soup are pretty easy to find. In fact, you may already have most of these in your pantry!
Here’s what you’ll need:
- Onions and garlic: These aromatics will add tons of flavor for the soup base.
- Olive oil: For the pot.
- Italian seasoning: If you don’t have Italian seasoning, you can also use oregano or even fresh herbs, such as thyme.
- All-purpose flour: This will help thicken the soup for texture.
- Broth: Chicken or vegetable broth.
- Canned diced tomatoes: I love using fire-roasted tomatoes for extra flavor.
- Granulated sugar: Only about 1 teaspoon…this will get rid of the natural acidity in tomatoes.
- Salt and pepper: For seasoning.
- Tortellini pasta: Preferably fresh tortellini, bur frozen will work too.
- Fresh spinach: Adds freshness and nutrients!
- Shredded parmesan: For garnish and extra flavor.
It’s Very Easy to Make!
You’ll see that most of my recipes are really simple, easy, and quick. That’s my goal, sharing delicious and easy homemade recipes with you.
This creamy tomato tortellini soup is one of my favorite home-cooked meals. I like making this during weeknights because it is easy and fast, and makes enough for about 6 people. Since I have a small family, I usually freeze it for later. Yup, this tomato tortellini soup is freezer friendly!
Here’s how to make it:
- Prepare the soup base: You’ll need onions, garlic, and dried Italian herbs seasoning. Then, flour, broth, and canned diced tomatoes.
- Blend: Use an immersion blender if you can. If you don’t have one, you can use a regular blender but be careful since the soup will be hot. If using a stand blender, I’d recommend doing it in batches to be safe.
- Add the tortellini and simmer: About 10-15 minutes should suffice.
- Make it creamy: Add heavy cream to taste.
- Add spinach and serve! Let the spinach cook for a minute or so to soften it.
Serve with shredded parmesan – it adds great flavor. If you want to, garnish with basil or parsley as well.
Can I Use Frozen Tortellini?
Yes, absolutely! You may just have to cook it a bit longer for the tortellini to fully cook.
Variations and Customizations
Soups are very customizable, especially this tomato tortellini soup recipe. Here are some ideas:
- Instead of spinach, add fresh basil.
- If you want the soup to be less thick, skip the flour.
- Tortellini: I used cheese tortellini, but feel free to use choose whatever tortellini filling you’d like, such as spinach, spinach and cheese, mushrooms, etc.
- Other pastas: If you’d prefer not to use tortellini, try other stuffed pastas, such as ravioli, mezzelune, or agnolotti.
Alright, that’s all! This tomato tortellini soup is fantastic, not to mention easy and quick. You’ll love it!
I love serving this with toasted bread. Simple and easy. Other simple sides you should definitely try are my lemon roasted broccoli, roasted cauliflower and kale salad, or my easy kale and apple salad. Also check out SueBee Homemaker’s classic wedge salad!
Thank you for stopping by! I hope you like this comforting winter soup as much as I do.
Tips for Success
- To make the soup a bit thinner, skip the flour. It will taste great either way!
- Customize it by using different stuffed pastas, such as ravioli, mezzelune, or agnolotti.
- Spinach: use fresh spinach. Frozen spinach will turn out a bit mushy in this soup.
Creamy Tomato Tortellini Soup
- Olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 1 (28 oz) can diced tomatoes (preferably fire-roasted)
- 1 teaspoon granulated sugar
- Salt and pepper to taste
- 4 cups fresh or frozen cheese tortellini
- 1/2 cup heavy cream, plus more to taste
- 3 cups fresh spinach leaves, packed
- Shredded parmesan cheese for topping
- Heat about 2 tablespoons of olive oil in a large Dutch oven. Cook the onion until softened, about 6-8 minutes. Add garlic and Italian seasoning, cook for another 2 minutes until fragrant.
- Sprinkle the flour and cook for 1 minute, stirring. Add broth, and stir until the flour dissolves. Stir in the canned diced tomatoes. Bring to a boil and then reduce to a simmer for 5-6 minutes, uncovered. Blend the soup using an immersion blender until smooth. Note: if you don’t have an immersion blender, you can use a regular blender and return to the pot after blending. Just be sure to do it in batches and carefully since the liquid will be hot.
- Stir in the sugar to reduce the acidity of the tomatoes. Season with salt and pepper to taste.
- Add the tortellini and simmer for 12-15 minutes or according to package instructions. If you’re using frozen tortellini, you may have to cook it a bit longer.
- Add heavy cream to taste and simmer for 3 minutes. Add spinach, and cook for another 1-2 minutes, stirring. Top with parmesan cheese when serving. Enjoy!
- Special equipment: Immersion blender.
- Storing: Refrigerate in an airtight container for up to 3 days. To reheat, simmer in a saucepan or a pot until warmed up. Or microwave.
- Freezing: This soup will freeze well for up to 2 months. Let the soup cool completely and freeze in freezer-friendly containers or bags. To reheat, thaw in the refrigerator first, usually overnight or over 2 days.