Creamy Tomato Tortellini Soup
A rich, creamy soup bursting with tomato flavor, perfect for cozy dinners and family gatherings.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional for a hint of heat
- 28 oz can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Finishing Ingredients
- 18 oz refrigerated cheese tortellini
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 3 cups baby spinach
- 1/4 cup fresh basil leaves, torn
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the finely diced onion and cook until soft and translucent, about 4 minutes.
Cooking
- Add the minced garlic, tomato paste, Italian seasoning, and optional red pepper flakes to the pot. Cook for 1-2 minutes, stirring constantly.
- Stir in the crushed tomatoes and vegetable broth. Season with kosher salt and black pepper. Bring to a gentle simmer for about 15 minutes.
- Add the cheese tortellini and simmer gently for 4-6 minutes until tender.
- Lower the heat and stir in the heavy cream, Parmesan cheese, and baby spinach. Cook for an additional 1-2 minutes until the cheese melts and the spinach wilts.
- Taste and adjust seasoning as needed. Serve hot, garnished with torn basil and extra Parmesan.
Notes
For added nutrition, you can incorporate vegetables such as carrots or zucchini. If you enjoy a bit of spice, feel free to increase the amount of red pepper flakes. This soup pairs wonderfully with a slice of crusty bread for dipping.