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Creamy Tomato Tortellini Soup

Close-up of a white bowl filled with rich Creamy Tomato Tortellini Soup, featuring tortellini pasta and green herbs.
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Make this simple, hearty soup featuring cheese tortellini in a rich, creamy tomato broth. It is a quick, one-pot meal perfect for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes and broth. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. Add the refrigerated tortellini to the simmering soup. Cook according to package directions, usually 3 to 5 minutes, until the tortellini float and are cooked through.
  5. Reduce the heat to low. Stir in the heavy cream until fully combined. Do not let the soup boil after adding the cream.
  6. Stir in the grated Parmesan cheese until melted and the soup is smooth.
  7. If using, stir in the fresh spinach until it wilts, about 1 minute.
  8. Serve the soup hot.

Notes

  • For a richer flavor, use chicken broth instead of vegetable broth.
  • If you want a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this slurry into the simmering soup before adding the cream.
  • You can substitute fresh basil for the Italian seasoning for a brighter flavor.
  • Add cooked, shredded chicken breast for a heartier meal.

Nutrition

Find it online: https://magazinemeal.com/creamy-tomato-tortellini-soup-recipe/