Description
A rich and comforting creamy tomato tortellini soup made with a flavorful tomato base, tender cheese tortellini, fresh spinach, and finished with a touch of cream and parmesan cheese. Perfect for a cozy meal that’s easy to prepare and satisfying.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, small diced
- 3 cloves fresh garlic, minced
- 3 cups fresh baby spinach, loosely packed
Liquids and Dairy
- 3 cups chicken or vegetable broth
- ½ to ¾ cup heavy cream or half-and-half
- 2 tablespoons olive oil
Pantry Staples and Seasonings
- 1 teaspoon dried Italian seasoning or 2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 (28-ounce) can diced tomatoes, preferably fire-roasted
- 1 teaspoon granulated sugar, plus more as needed
- Salt and pepper, to taste
Pasta
- 4 cups cheese tortellini, fresh or frozen
For Serving
- Grated parmesan cheese
Instructions
- Prepare the Aromatics: Heat 2 tablespoons of olive oil in a large 6-quart pot or Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 6 to 8 minutes. Then stir in the minced garlic and Italian seasoning, cooking for an additional 1 minute until fragrant.
- Make the Roux and Add Liquids: Sprinkle the flour evenly over the onion mixture and cook for 1 minute while stirring to coat the onions and garlic. Gradually pour in the chicken or vegetable broth while stirring continuously to prevent lumps. Add the canned diced tomatoes with their juices, stir to combine, and bring the soup to a boil. Reduce heat and simmer with the lid partially covered for 5 to 6 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer soup in batches to a countertop blender and blend until smooth, returning it to the pot afterward. Add more broth if needed to achieve desired consistency.
- Balance the Flavor: Stir in 1 teaspoon of granulated sugar to reduce the acidity of the tomatoes. Taste the soup and if it is still too acidic, add more sugar ¼ teaspoon at a time. Season with salt and black pepper to your preference.
- Cook the Tortellini: Add the cheese tortellini to the soup and simmer gently for 8 to 10 minutes, or follow the package instructions, with the lid half-covered. If using frozen tortellini, extend cooking time by a couple of minutes until tender but firm.
- Finish the Soup: Stir in the heavy cream or half-and-half to your desired creaminess. Add extra broth if the soup is too thick. Then add the baby spinach and cook for another 1 to 2 minutes until wilted and tender.
- Serve: Let the soup cool slightly before serving. Ladle into bowls and top with grated parmesan cheese. Enjoy warm!
Notes
- This soup works best with fresh or frozen tortellini for optimal texture.
- An immersion blender is recommended to blend the soup directly in the pot safely and with minimal mess.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave. Tortellini may become soft, so you can add it fresh when reheating.
- For freezing, you can freeze only the soup base (without cream, tortellini, or spinach) for up to 3 months, then thaw and add fresh ingredients when reheating.
- Alternatively, freeze the soup base with cooked tortellini (without cream or spinach) and add those later when reheating.
- Substitutions: use canned whole or crushed tomatoes if diced tomatoes are unavailable; any flavor of tortellini works well.
- Optional add-ins include cooked crumbled sausage, mushrooms, kale, or fresh basil for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg
