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.
Servings: 6 people
Calories: 361kcal
Equipment
Ingredients
- 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
Instructions
- 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!
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: 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.
- 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.
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