Description
This creamy tomato tortellini soup is a comforting and flavorful dish featuring a smooth tomato base, tender cheese tortellini, and fresh baby spinach, all enriched with a touch of cream and parmesan cheese. Perfect for a cozy meal any day of the week.
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
- Grated parmesan cheese, for serving
Instructions
- Sauté aromatics: Heat 2 tablespoons of olive oil in a large 6-quart pot or Dutch oven over medium heat. Add the diced onions and sauté until softened, about 6 to 8 minutes. Then add the minced garlic and Italian seasoning; stir and cook for another 1 minute until fragrant.
- Add flour and broth: Sprinkle in the flour and cook for 1 minute, stirring constantly to coat the ingredients. Gradually add the broth, stirring continuously until the flour dissolves completely.
- Cook tomatoes: Add the canned diced tomatoes with their juices to the pot. Bring the mixture to a boil, then reduce heat to a simmer and cover partially. Simmer for 5 to 6 minutes to meld flavors.
- Blend soup: Use an immersion blender to blend the soup until smooth right in the pot. If needed, add more broth to reach your desired consistency. Alternatively, blend carefully in batches in a standard blender.
- Season soup: Stir in granulated sugar to balance the acidity of the tomatoes, adding in small increments (¼ teaspoon at a time) until taste is balanced. Season with salt and pepper to your preference.
- Cook tortellini: Add the tortellini to the soup and simmer for 8 to 10 minutes, or according to package instructions, with the lid half-covered. If using frozen tortellini, cook a few minutes longer.
- Add cream and spinach: Stir in heavy cream or half-and-half to taste. If the soup appears too thick, add broth to adjust consistency. Add fresh baby spinach and simmer for 1 to 2 more minutes until wilted.
- Serve: Let the soup cool slightly before serving. Ladle into bowls and top with grated parmesan cheese. Enjoy your creamy tomato tortellini soup!
Notes
- This recipe works best with fresh or frozen cheese tortellini.
- An immersion blender is recommended for ease and safety; it allows you to blend the soup directly in the pot with minimal mess.
- Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop or microwave. Tortellini may get soggy; consider adding fresh tortellini when reheating and cooking it until hot.
- For freezing, either freeze the soup base without cream, tortellini, or spinach for up to 3 months or freeze the base with cooked tortellini (without cream and spinach).
- You can substitute canned whole or crushed tomatoes if preferred or if no blender is available.
- Feel free to experiment with tortellini flavors and add-ins such as cooked sausage, mushrooms, kale, or fresh basil.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 35 mg
