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Bowl of Creamy Tortellini Soup with Fresh Spinach Leaves
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5 from 1 vote

Creamy Tomato Tortellini Soup

This easy one pot tomato tortellini soup is creamy, flavorful, and comforting. Made with diced tomatoes, heavy cream, broth, cheese tortellini, and fresh spinach. It is a great weeknight dinner idea that everyone will love!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Soup
Cuisine: Italian
Keyword: tomato tortellini soup
Servings: 6 people
Calories: 320kcal
Author: Tania


  • Olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon 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 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 (if it's still too acidic, add a little bit more of sugar). Season with salt and pepper to taste. If the soup is too thick, add more broth to taste.
  • Add the tortellini and simmer for 8 to 10 minutes, or according to package instructions, with the lid half-covered. If you’re 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 needed, add more broth to taste. Then, add the 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.
Disclaimer: Nutritional values (per serving) are approximates only.


Calories: 320kcal | Carbohydrates: 37g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 757mg | Potassium: 233mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1707IU | Vitamin C: 14mg | Calcium: 147mg | Iron: 3mg