Description
This Creamy Tomato Tortellini Soup is a comforting, flavorful dish featuring a smooth tomato base blended with tender cheese tortellini and fresh spinach. Perfect for an easy weeknight meal, it combines rich creaminess with savory spices, finished with a sprinkle of parmesan cheese for extra indulgence.
Ingredients
Scale
Soup Base
- 1 medium yellow onion, small diced
- 3 cloves fresh garlic, minced
- 2 tablespoons 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
Main Ingredients
- 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
Toppings
- Grated parmesan cheese for serving
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large 6-quart pot or Dutch oven over medium heat. Add the diced onions and cook until softened, about 6 to 8 minutes. Stir in the minced garlic and Italian seasoning and cook for an additional 1 minute until fragrant.
- Add Flour and Liquids: Sprinkle the flour over the mixture and cook for 1 minute, stirring continuously to coat the onions and garlic. Gradually pour in the chicken or vegetable broth while stirring to dissolve the flour without lumps. Add the canned diced tomatoes with all their juices and bring the mixture to a boil. Reduce heat and simmer with the lid partially covered for 5 to 6 minutes.
- Blend Soup Base: Use an immersion blender to blend the soup until smooth directly in the pot. Alternatively, carefully blend in batches in a countertop blender. Add more broth if needed to reach desired consistency.
- Adjust Flavor: Stir in granulated sugar to balance the tomato acidity, starting with 1 teaspoon and adding ¼ teaspoon increments as needed. Season with salt and pepper to taste.
- Cook Tortellini: Add the cheese tortellini to the soup and simmer for 8 to 10 minutes with the lid half-covered, or follow the package instructions. If using frozen tortellini, cook for a couple of extra minutes until tender.
- Add Cream and Spinach: Stir in the heavy cream or half-and-half to your preference. If the soup is too thick, add additional broth to loosen. Then add the fresh baby spinach and simmer for 1 to 2 minutes until wilted.
- Serve: Let the soup cool slightly. Serve hot topped with grated parmesan cheese. Enjoy your creamy, comforting tomato tortellini soup!
Notes
- This recipe works best with fresh or frozen cheese tortellini.
- An immersion blender is recommended for convenience and safety, allowing you to blend soup directly in the pot without mess.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. To avoid soggy tortellini, consider adding them during reheating.
- For freezing, either freeze the soup base without tortellini, cream, or spinach for up to 3 months or freeze soup base with cooked tortellini. Add cream and spinach when reheating.
- Substitutions: Use canned whole or crushed tomatoes if diced are unavailable. Any flavor of tortellini can be used.
- Optional add-ins include cooked crumbled sausage, mushrooms, kale, or fresh basil for extra flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 35 mg
