Creamy Tomato Tortellini Soup

Creamy tortellini soup in black bowl with fresh basil garnish.

5 from 1 vote

Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup is a cozy, one-pot dinner made with cheese tortellini, tomatoes, cream, and spinach. Ready in about 35 minutes and perfect for cold days.

Course Soup

Cuisine American

Keyword tomato soup

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 706kcal

Author Stacie Vaughan

Ingredients

1 tbsp extra virgin olive oil
1 medium sweet onion diced
3 cloves garlic minced
1 tsp dried basil
1 tsp dried oregano
¼ tsp red pepper flakes optional
1 can crushed tomatoes 28oz can
4 cups chicken broth
½ cup heavy cream
1 package cheese tortellini 9oz/250g package
1 ½ cups baby spinach
½ cup grated Parmesan cheese
salt and pepper to taste
chopped fresh basil for garnish, optional

US Customary - Metric

Instructions

Heat olive oil in a Dutch oven over medium heat. Add onion and cook for 4 to 5 minutes, until softened. Stir in garlic, basil, oregano, and red pepper flakes; cook for 1 minute more.
Stir in crushed tomatoes and broth. Bring to a gentle boil, then reduce heat and simmer on medium-low, uncovered, for 10 minutes to let the flavors meld.
Stir in tortellini. Cook for 7 to 10 minutes on medium-low, uncovered, or until the tortellini is tender and cooked through.
Stir in spinach, cream and Parmesan, cooking until the spinach wilts and the cheese melts into the broth, about 2 to 3 minutes. Taste and season with salt and pepper.
Ladle into bowls, garnish with fresh basil, and enjoy with crusty bread.

Notes

Make it extra cheesy: Top each bowl with shredded mozzarella before serving.
Add protein: Stir in cooked Italian sausage or shredded rotisserie chicken for a heartier version.
No spinach? Swap with kale or leave it out altogether.
Lighter option: Use evaporated milk or half-and-half instead of heavy cream for a lower-fat version.
Storage: Leftovers keep in the fridge for up to 3 days (the pasta will soften).

Nutrition