Description
This Creamy Tomato Tortellini Soup is a comforting and hearty dish perfect for warming your soul. Featuring a rich tomato base enhanced with garlic, onion, and fragrant basil, it’s blended with creamy heavy cream and tender cheese-filled tortellini. Fresh spinach adds a burst of color and nutrients, making this soup both flavorful and nourishing. Ready in just 30 minutes, it’s an easy-to-make meal ideal for busy weeknights or cozy gatherings.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 28 oz canned crushed tomatoes (preferably San Marzano)
- 4 cups vegetable broth
- 1 tsp dried basil
- Salt, to taste
- Black pepper, to taste
Soup Add-ins
- 9 oz cheese-filled tortellini (fresh or frozen)
- 1 cup heavy cream
- 2 cups fresh spinach
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the minced garlic and diced onion, cooking until the onion becomes translucent and the mixture is fragrant, about 3-4 minutes.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, then season with salt and black pepper to taste. Bring the mixture to a gentle simmer.
- Cook Tortellini: Add the tortellini directly into the simmering soup. Cook according to package instructions, usually about 7-9 minutes, until tender but still holding shape.
- Incorporate Cream and Spinach: Reduce the heat to low and stir in the heavy cream, allowing the soup to become creamy and rich. Add the fresh spinach and cook for another 2-3 minutes, just until it wilts.
- Final Seasoning and Serve: Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with extra basil or grated cheese if desired.
Notes
- For a vegetarian version, ensure the vegetable broth is vegetable-based and tortellini is cheese-filled (no meat).
- Using San Marzano tomatoes enhances the soup’s rich tomato flavor but any high-quality crushed tomatoes can work.
- Fresh tortellini cooks faster than frozen, so check package instructions for timing.
- To make this soup lighter, substitute heavy cream with half-and-half or a non-dairy milk alternative.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop to avoid curdling the cream.
