Description
Creamy Tomato Tortellini Soup is a comforting and hearty dish featuring a smooth tomato base blended with Italian seasonings, tender cheese tortellini, and fresh spinach. This easy stovetop recipe is perfect for a cozy meal and is finished with a touch of cream and Parmesan cheese for extra richness.
Ingredients
Scale
Sauté Base
- 1 medium yellow onion, small diced
- 3 cloves fresh garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
Soup Base
- 2 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 1 (28-ounce) can diced tomatoes, preferably fire-roasted
- 1 teaspoon granulated sugar
- Salt and pepper, to taste
Main Ingredients
- 4 cups cheese tortellini, fresh or frozen
- ½ to ¾ cup heavy cream or half-and-half
- 3 cups fresh baby spinach, loosely packed
For Serving
- Grated Parmesan cheese
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 sauté until softened, about 6 to 8 minutes. Add minced garlic and Italian seasoning, stirring for another 1 minute until fragrant.
- Create Roux and Add Broth: Sprinkle the flour over the sautéed onions and garlic, cooking for 1 minute while stirring to coat everything evenly. Gradually pour in the chicken or vegetable broth, stirring continuously until the flour dissolves to avoid lumps. Then add the canned diced tomatoes with all their juices.
- Simmer Soup Base: Bring the mixture to a boil, then reduce heat to a simmer. Cover partially with a lid and let it simmer for 5 to 6 minutes to develop flavors.
- Blend Soup: Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully blend in batches using a regular blender. Add more broth if needed to reach desired consistency.
- Season to Taste: Stir in 1 teaspoon granulated sugar to balance the acidity of the tomatoes. Taste and add more sugar ¼ teaspoon at a time if needed. Season with salt and pepper according to preference.
- Cook Tortellini: Add the cheese tortellini to the soup and simmer with the lid half-covered for 8 to 10 minutes or according to the package instructions. Add a couple more minutes if using frozen tortellini to ensure they cook through.
- Finish with Cream and Spinach: Stir in ½ to ¾ cup heavy cream or half-and-half to your desired creaminess. If the soup feels too thick, add additional broth to loosen it. Add fresh spinach and simmer for another 1 to 2 minutes until wilted.
- Serve: Let the soup cool slightly before serving. Ladle into bowls and garnish 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 ease and safety when blending hot soup directly in the pot.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding tortellini fresh during reheating to avoid sogginess.
- For freezing, freeze only the soup base (without cream, tortellini, or spinach) for up to 3 months. Thaw overnight in the fridge and add remaining ingredients when reheating.
- Alternatively, freeze the soup base with cooked tortellini (without cream or spinach) and add cream and spinach when reheating.
- Substitutions: Use canned whole or crushed tomatoes if diced are unavailable.
- Feel free to add cooked sausage, mushrooms, kale, or fresh basil for variation.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 40 mg
