Description
Creamy Tomato Tortellini Soup is a comforting and hearty dish featuring a smooth tomato base blended with cheese tortellini, fresh spinach, and a touch of cream. This easy-to-make soup combines savory sautéed onions and garlic with fire-roasted tomatoes and Italian seasoning to create a flavorful, satisfying meal perfect for any day.
Ingredients
Scale
Soup Base
- 1 medium yellow onion, small diced
- 3 cloves fresh garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning or 2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth, plus more as needed
- 1 (28-ounce) can diced tomatoes, preferably fire-roasted
- 1 teaspoon granulated sugar, plus more as needed
- Salt and pepper, to taste
Pasta and Finishings
- 4 cups cheese tortellini, fresh or frozen
- ½ to ¾ cup heavy cream or half-and-half, plus more to taste
- 3 cups fresh baby spinach, loosely packed
- Grated parmesan cheese, for serving
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a large 6-quart pot or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 6 to 8 minutes. Add the minced garlic and Italian seasoning, stirring for another 1 minute until fragrant.
- Thicken the soup: Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 minute to coat and cook out the raw flour taste.
- Add liquids and tomatoes: Gradually pour in the broth while stirring to dissolve the flour completely. Add the canned diced tomatoes along with their juices. Bring the mixture to a boil, then reduce the heat to a simmer with the lid partially covered and cook for 5 to 6 minutes.
- Blend the soup: Using an immersion blender, blend the soup until smooth directly in the pot. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot. Add more broth if the soup is too thick.
- Adjust flavor: Stir in the granulated sugar to balance the acidity of the tomatoes, starting with 1 teaspoon and adding more in ¼ teaspoon increments if needed. Season with salt and pepper to taste.
- Cook the tortellini: Add the cheese tortellini and simmer with the lid half-covered for 8 to 10 minutes, or according to package instructions. If using frozen tortellini, cook for an additional 2 minutes.
- Add cream and spinach: Stir in ½ to ¾ cup heavy cream or half-and-half to your desired creaminess. If the soup is too thick, add extra broth to adjust the consistency. Then, add the fresh baby spinach and simmer for 1 to 2 minutes until wilted.
- Serve: Remove from heat and allow the soup to cool slightly before serving. Ladle into bowls and top with grated parmesan cheese. Enjoy warm.
Notes
- This recipe works best with fresh or frozen cheese tortellini.
- An immersion blender is recommended for convenience and safety when blending hot soup.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat on the stovetop or microwave; add tortellini fresh if concerned about sogginess.
- For freezing, freeze only the soup base without cream, tortellini, or spinach for up to 3 months, then add these fresh when reheating.
- Alternatively, freeze the soup base with cooked tortellini (without cream or spinach) for up to 3 months, adding cream and spinach when reheating.
- Substitute canned diced tomatoes with canned whole or crushed tomatoes if preferred.
- Feel free to add cooked crumbled sausage, mushrooms, kale, or fresh basil for variations.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 35 mg
