Creamy Tomato Tortellini Soup
This easy, one-pot creamy tomato tortellini soup is the ultimate comfort food. Tender cheese tortellini swims in a rich, velvety tomato broth that’s finished with heavy cream and fresh spinach for a delicious meal the whole family will adore.
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.