Creamy Tomato Tortellini Soup
This weeknight creamy tomato tortellini soup comes together in just 30 minutes, and it's very easy to make. It's a comforting one pot wonder. Made with a creamy tomato broth, tender tortellini, and fresh baby spinach.
Servings: 6 people
Calories: 361kcal
Equipment
- 6-quart Dutch oven or a large pot for soup
Ingredients
- 1 medium yellow onion, small diced
- 3 cloves fresh garlic, minced
- Olive oil
- 1 teaspoon dried Italian seasoning or 2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth plus more as needed
- 1 (28-ounce) can diced tomatoes preferably fire-roasted
- 1 teaspoon granulated sugar plus more as needed
- Salt and pepper to taste
- 4 cups cheese tortellini, fresh or frozen
- ½ to ¾ cup heavy cream or half-and-half plus more to taste
- 3 cups fresh baby spinach loosely packed
- Grated parmesan cheese for serving
Instructions
- Heat 2 tablespoons of olive oil in a large 6-quart pot or Dutch oven. Sauté onions until softened, 6 to 8 minutes. Then, add minced garlic and Italian seasoning, stir for another 1 minute until fragrant.
- Sprinkle the flour and cook for 1 minute, stirring to coat. Gradually add the broth and stir until the flour dissolves. Add canned diced tomatoes, with all its juices. Bring to a boil and then reduce to a simmer for 5 to 6 minutes, with the lid partially covered.
- Blend the soup using an immersion blender until smooth. If needed, add more broth. Note: you can also use a regular countertop blender. Do it in batches and carefully since the liquid will be hot (hot liquids tend to expand).
- Stir in granulated sugar to reduce the acidity of the tomatoes. If it's still too acidic, add a little bit more, ¼ teaspoon at a time to taste. Season with salt and pepper to taste.
- Add the tortellini pasta and simmer for 8 to 10 minutes (or according to package instructions) with the lid half-covered. Note: If using frozen tortellini, cook for an extra couple of minutes.
- Stir in heavy cream or half-and-half to taste. If the soup is too thick, add more broth to taste. Then, add the spinach and simmer for another 1 to 2 minutes.
- Let cool slightly before serving. Top with grated parmesan cheese when serving. Enjoy!
Notes
- This recipe works best with fresh tortellini or frozen tortellini.
- I’d highly recommend using an immersion blender. It’s so much easier, safer, and more convenient than a regular blender. You can blend the soup right in the pot with zero mess.
- Leftovers and storage: Store for 3 days in the fridge. Reheat over the stovetop or in the microwave oven. The tortellini may get soggy with time, so you could always add it when reheating - simmer for 8 minutes until cooked through.
- Freezing (option 1): Freeze only the soup base (without the heavy cream, tortellini, or spinach) for up to 3 months. Thaw in the fridge overnight or reheat from frozen. Reheat over the stovetop and incorporate the tortellini, heavy cream, and spinach per recipe directions.
- Freezing (option 2): Freeze only the soup base with the cooked tortellini (without heavy cream or spinach) for up to 3 months. Reheat and add cream and spinach.
- Canned diced tomatoes: Canned whole tomatoes work. Or canned crushed tomatoes if you don't have a blender.
- Tortellini: I use cheese tortellini, but feel free to use any flavor.
- Add-ins: cooked crumbled sausage, mushrooms, kale, fresh basil.
Nutrition
Serving: 1bowl | Calories: 361kcal | Carbohydrates: 37g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 858mg | Potassium: 164mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1707IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 3mg