Creamy Tomato Tortellini Soup
The ultimate one-pot wonder! This creamy tomato tortellini soup comes together in just 30 minutes. It's comforting and so cozy. Made with a creamy tomato broth, cheesy tortellini, and fresh spinach.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course, Soup
Cuisine: Italian
Servings: 6 people
Calories: 361kcal
- Olive oil
- 1 medium yellow onion, small diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 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, or as needed
- Salt and pepper to taste
- 4 cups fresh or frozen cheese tortellini
- ½ to ¾ cup heavy cream, plus more to taste
- 2 to 3 cups fresh baby spinach leaves, loosely packed
- Shredded or grated parmesan cheese for topping
Heat about 2 tablespoons of olive oil in a large pot or Dutch oven (I use a 5-quart). Cook the onions 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 to coat. Add the broth and stir until the flour dissolves. Stir in the canned diced tomatoes, with all its juices. Bring to a boil and then reduce to a simmer for 5-6 minutes, uncovered.
Blend the soup using an immersion blender until smooth. If needed, add more broth. Note: if you don’t have an immersion blender, use a regular blender and return to the pot after blending. Do it in batches and carefully since the liquid will be hot (hot liquids tend to expand).
Stir in the sugar to reduce the acidity of the tomatoes. If it's still too acidic, add a little bit more, ¼ teaspoon or less at a time, to taste. Season with salt and pepper to taste.
Add the tortellini and simmer for 8 to 10 minutes, or according to package instructions, with the lid half-covered. Note: If using frozen tortellini, you may have to cook it a bit longer.
Stir in heavy cream to taste and simmer for 1-2 minutes. If the soup is too thick, add more broth to taste. Then, add the spinach and cook for another 1-2 minutes, stirring. Top with parmesan cheese when serving. Enjoy!
- 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: Freeze only the soup base (without the heavy cream, tortellini, or spinach) for up to 2 months. Thaw in the fridge overnight. Then, reheat over the stovetop and incorporate the cream, tortellini, and spinach per recipe directions.
Substitutions and variations:
- Canned diced tomatoes: Canned whole tomatoes work too.
- Tortellini: I use cheese tortellini, but feel free to use any flavor.
- Add-ons: cooked crumbled sausage, mushrooms, kale, fresh basil.
Disclaimer: Nutritional values (per serving) are approximates only.
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