Creamy Tomato Tortellini Soup
Oh, hello there! Are you looking for a recipe that feels like a warm hug on a chilly day? You’ve come to the right place.
I remember the first time I made this creamy tomato tortellini soup. The whole house smelled AMAZING. It was one of those rainy evenings, and this soup just saved the day. It’s so simple, so full of flavor, and it comes together in a snap.
Seriously, it’s a recipe I keep in my back pocket for busy weeknights. It’s pure comfort, and I just know you’re going to love it.
Why You’ll Love Tomato Tortellini Soup?
- It’s a super quick and easy one-pot meal.
- The rich, creamy tomato flavor is absolutely out of this world.
- Cheesy tortellini makes this soup SO hearty and satisfyingly good.
- Your whole family, even the picky eaters, will ask for seconds.
- It’s perfect for a cozy night in or impressing your guests.
Ingredients You’ll Need
Here are the simple, wonderful ingredients that make this soup sing. You can find the exact amounts on the recipe card below!
- Tortellini: I love using refrigerated cheese tortellini; they cook up fast!
- Fresh spinach: You can add this for a pop of color and healthy greens.
- Canned crushed tomatoes: I find these give you the BEST tomato flavor, hands down.
- Olive oil: I use this to get things started and sauté our yummy onions.
- Chicken broth (or vegetable broth): You can use this as the flavorful liquid base for our soup.
- Crushed red pepper flakes (optional): You can add a pinch for a tiny bit of background warmth.
- Yellow onion: This builds our soup’s delicious base layer of savory, sweet flavor.
- Garlic: I mean, is a soup even complete without some fragrant garlic?
- Fresh basil: This adds a bright, fresh, peppery bite that cuts the richness.
- Italian seasoning: This is my favorite little shortcut for that classic Italian herb flavor.
- Salt and black pepper: You’ll use these to make all the other amazing flavors pop.
- Granulated sugar: Just a tiny bit of sugar balances the acidity from the tomatoes.
- Heavy cream: This is the magic touch that makes the soup creamy.
- Parmesan cheese (optional): I love to sprinkle this on top for a final salty, cheesy kick.
Equipment You’ll Need
- Large Pot or Dutch Oven: You’ll need a nice, big pot for this recipe. My trusty Dustch oven is my go-to because it holds heat so well, which is perfect for simmering soups and preventing any scorching.
- Immersion Blender: This handy Immersion blender is a game-changer! You can use it to blend the soup right in the pot, making it smooth and creamy without the hassle of transferring hot liquid to a regular blender. I love my Breville one!
How to Make Tomato Tortellini Soup?
This cozy soup comes together so quickly! Just follow these easy steps for a perfect, comforting meal every single time.
Step 1 – Sauté the aromatics. First, 1 tablespoon olive oil in your large pot over medium heat. Add your chopped onion and cook for about 5 minutes until it’s soft. Then, stir in the minced garlic and optional red pepper flakes. Cook for one more minute until you can smell that wonderful garlic.
Step 2 – Simmer the soup base. Now, pour in 4 cups of chicken broth and canned crushed tomatoes. Add the Italian seasoning, salt, pepper, and sugar. Stir it all together, bring it to a gentle boil, and then lower the heat. Let it simmer for at least 15 minutes to let the flavors get to know each other.
Step 3 – Blend it smooth. This is the fun part! Turn off the heat. Use your immersion blender right in the pot to blend the soup until it’s smooth and velvety. If you don’t have one, see my notes in the FAQ below!
Step 4 – Make it creamy: Turn the heat back on to low. Slowly stir in 1 cup of heavy cream and the fresh chopped basil. Let it heat through for a couple of minutes, but don’t let it boil after you add the cream!
Step 5 – Cook the tortellini and spinach. Add the tortellini pasta right into the soup. Let it cook according to the package directions, which is usually just 3-5 minutes. During the last minute of cooking, stir in a few big handfuls of fresh spinach until it wilts.
Step 6 – Finish the soup. Ladle your beautiful soup into bowls. Top it with a sprinkle of fresh Parmesan cheese and maybe a little more basil. Now, grab a spoon and enjoy.
Tips for the Best Tortellini Soup
Want to knock this recipe out of the park? Here are a few of my favorite little tricks.
- Use high-quality crushed tomatoes; it makes a HUGE flavor difference in the final soup.
- Be careful not to overcook the tortellini, or it might get a little mushy.
- For the creamiest texture, make sure you use heavy cream, not half-and-half or milk.
- Taste and adjust your seasonings! You might need a bit more salt or a pinch of sugar.
- Let the soup simmer for at least 15 minutes to develop those deep, rich flavors.
Variations and Substitutions
Feel like mixing things up? This soup is super forgiving! Here are some fun ideas to make it your own.
- Add cooked Italian sausage or shredded rotisserie chicken for a protein-packed meal.
- Stir in other veggies like chopped carrots or zucchini with the onion.
- Swap the spinach for kale, but be sure to add it with the tortellini.
- Make it spicy! Add a little more red pepper flakes or a dash of hot sauce.
- Use different types of tortellini, like spinach or sausage-filled ones. SO GOOD!
Make-Ahead and Storage Tips
- To make ahead: You can make the soup base (without cream or tortellini) 2 days ahead.
- To store: Store leftover soup in an airtight container in the fridge for up to 3 days.
- To reheat: Gently reheat the soup on the stove, adding a splash of broth if needed.
- To freeze: I recommend freezing the soup base only…It freezes wonderfully for up to 3 months! Add the cream and tortellini when you reheat it.
FAQs
Can I make this soup in a slow cooker?
Yes, absolutely! Sauté the onions and garlic first, then add everything except the cream, tortellini, and spinach to your slow cooker. Cook on low for 4-6 hours before blending and adding the final ingredients.
What to serve with tortellini tomato soup?
This soup is a star on its own, but it’s even better with something to dip! I love serving it with warm garlic knots, cheesy garlic bread, an avocado Caesar salad, or sautéed mushrooms.
Can this soup recipe be doubled?
You bet! This recipe is perfect for doubling. Just make sure you are using a large enough pot to hold all of the liquid and ingredients without it boiling over.
What can I add instead of heavy cream?
For a slightly lighter version, you can use half-and-half. For a dairy-free option, full-fat coconut milk from a can is a great substitute and adds a lovely, subtle flavor.
What if you don’t have an immersion blender?
No worries! You can carefully transfer the soup in batches to a regular blender. Just be sure to let it cool slightly and don’t fill the blender more than halfway.
Creamy Tomato Tortellini Soup
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion (finely chopped)
- 4 cloves garlic (minced)
- ¼ tsp crushed red pepper flakes (optional)
- 4 cups chicken or vegetable broth
- 2 (28-ounce) cans crushed tomatoes with basil
- 1 tsp Italian seasoning
- 1 tsp granulated sugar
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 cup heavy cream
- 1 (9-ounce) package refrigerated cheese tortellini
- 3 cups fresh spinach
- ¼ cup fresh basil (chopped)
- Freshly grated Parmesan cheese for serving
Instructions
- Sauté aromatics: In a Dutch oven or large pot over medium heat, heat 2 tbsp olive oil. Add the chopped onion and cook for 5 minutes until soft, then stir in 4 cloves minced garlic and ¼ tsp red pepper flakes and cook for 1 minute more.
- Simmer the base: Pour in 4 cups broth and canned crushed tomatoes. Add 1 tsp Italian seasoning, 1 tsp sugar, 1 tsp salt, and ½ tsp pepper. Bring the soup to a simmer and cook for 15 minutes.
- Blend the soup: Turn off the heat and use an immersion blender to carefully blend the soup until it's smooth. This step is key for that perfectly velvety and luscious texture you’re looking for.
- Add cream and tortellini: Stir in 1 cup heavy cream and ¼ cup fresh basil. Add tortellini to the pot and cook according to the package instructions, usually about 3-5 minutes.
- Wilt spinach and serve: During the final minute of cooking, stir in 3 cups fresh spinach until it has just wilted. Serve your delicious soup hot, topped with lots of grated Parmesan cheese if you need. ENJOY!!!
Notes
- For the best flavor, I really recommend using good-quality canned tomatoes.
- Taste the soup before serving and add more salt if you think it needs it.
- If you don’t want to blend the soup, you can leave it chunky!
- Store any leftovers in the fridge; they will thicken up as they sit.
- The soup base (without tortellini or cream) freezes beautifully for later.
