Description
This creamy tomato tortellini soup combines a rich tomato base with tender cheese tortellini and fresh spinach for a comforting and hearty meal. Perfect for a cozy dinner, it’s made with simple ingredients and blended to a velvety smooth texture, then finished with a touch of cream and parmesan cheese.
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
Main Ingredients
- 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
Garnish
- 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. Sauté the diced onions until softened, about 6 to 8 minutes. Then 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 for 1 minute, stirring constantly to coat evenly. Gradually add the broth while stirring to dissolve the flour completely. Add the canned diced tomatoes with their juices, then bring the mixture to a boil. Reduce to a simmer and cover partially for 5 to 6 minutes to blend flavors.
- Blend the soup: Using an immersion blender, blend the soup until smooth directly in the pot. If you don’t have an immersion blender, carefully blend the soup in batches in a countertop blender, allowing steam to escape. Add more broth if the soup is too thick.
- Balance the flavor: Stir in 1 teaspoon of granulated sugar to reduce tomato acidity. Taste and add more sugar—about ¼ teaspoon at a time—if necessary. Season with salt and pepper to your preference.
- Cook the tortellini: Add the cheese tortellini to the soup and simmer with the lid half-covered for 8 to 10 minutes, or according to the tortellini package instructions. If using frozen tortellini, cook for an extra couple of minutes to ensure they are fully cooked.
- Add cream and spinach: Stir in the heavy cream or half-and-half to taste. If the soup is too thick, add additional broth to reach desired consistency. Add the fresh spinach and continue simmering for 1 to 2 minutes until the spinach is wilted.
- Serve: Remove the soup from heat and let it cool slightly before serving. Ladle into bowls and top generously with grated parmesan cheese. Enjoy your creamy tomato tortellini soup!
Notes
- This recipe works best with fresh or frozen tortellini for ideal texture.
- An immersion blender is highly recommended for ease and safety when blending hot soup.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding tortellini during reheating to avoid sogginess.
- For freezing, freeze only the soup base without cream, tortellini, or spinach for up to 3 months; add these fresh when reheating. Alternatively, freeze soup base with cooked tortellini but add cream and spinach fresh.
- Substitute canned whole or crushed tomatoes if diced are unavailable, adjusting blending method as needed.
- Feel free to use any tortellini flavor or add-ins like cooked sausage, mushrooms, kale, or fresh basil for variety.
