Creamy Tortellini Soup

This creamy tortellini soup is the ultimate comfort food for these cold, wintery days. The combination of cheesy tortellini and the creamy tomato broth is reminiscent of the tomato soup with grilled cheese from childhood but elevated.

Course Main Course, Soup

Cuisine Italian Inspired

Diet Vegetarian

Keyword cream soups, mediterranean, pasta, soups

Total Time 25

Servings

Calories 511kcal

Equipment

1 Large Pot
1 Spoon

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons garlic minced
1 small yellow onion diced (about ¾ cup)
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons tomato paste
28 ounce can diced or crushed tomatoes undrained
32 ounce container vegetable broth 4 cups
1 cup heavy whipping cream
12 ounce package shelf-stable tortellini I used Barilla, Three Cheese
3 ounce package fresh baby spinach about 3 cups
½ cup finely shredded parmesan cheese + more for serving
Fresh basil leaves for serving

Instructions

Add butter and oil to a large stock pot and heat over medium heat until melted, then add onion and cook stirring often, until translucent, about 5 minutes.
Add garlic and seasonings, then continue cooking for about 2 more minutes.
Mix in tomato paste and continue heating for another 2 minutes.
Add in crushed tomatoes and vegetable broth.
Mix in tortellini, and bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until tortellini is cook through, about 9-10 minutes.
Slowly add in cream and mix until combined.
Stir in parmesan and spinach and cook over medium-low until wilted, about 2-3 minutes.
Serve and top with fresh basil leaves.

Notes

Serve with fresh cut buttered bread and a side salad.
Another fun serving option would be with grilled cheese.
You can substitute the vegetable broth with chicken broth.
You can substitute the dried tortellini with fresh, just don’t bother boiling, and skip the 10
minute cook time in step 5.

Nutrition