Creamy Tomato Tortellini Soup
Tomato Tortellini Soup is creamy and comforting, loaded with cheese tortellini, tomatoes, and spinach in a savory herbed tomato broth.
This soup is easy and quick to put together, using pantry ingredients for a low effort weeknight meal!
You can easily freeze Tomato Tortellini Soup! It makes a great meal prep option; I like to freeze individual servings in zip top freezer storage bags.
Let’s talk about the ingredients for Tomato Tortellini Soup
Tortellini – Cheese tortellini works best in this recipe. You can usually find it in the refrigerated section of your grocery store. It cooks up quick and tastes great! If you’re feeling adventurous, why not try one of the other flavours?
Tomatoes — Here, canned crushed and diced tomatoes are doing the heavy lifting. Using both kinds of tomatoes create different textures and consistency. I add the tomatoes undrained; this adds more liquid to be absorbed by the cooking pasta. If available, you can try using Fire Roasted, Seasoned, or Heirloom types of these tomatoes — all would be just as tasty!
Aromatics — This recipe uses diced onion, crushed garlic, and seasonings including red pepper flakes, Italian seasoning blend, and salt & pepper. You can make your own Italian seasoning, so you can adjust it to your taste. Also, while I feel the red pepper flakes are necessary, you can reduce or eliminate the red pepper flakes according to your preference.
Spinach – I have added chopped, tender baby spinach leaves to this soup. It cooks fast and adds nutrition and a green element to the soup.
Chicken Stock – Stock is the powerhouse of soup! It adds richness and seasoning. You can also use Vegetable Stock.
Heavy Cream – This small amount of cream adds a bit of body and silkiness to the soup.
Garnish – Fresh, torn basil leaves add their floral aroma and just GO with tomatoes, you know? Grated Parmesan cheese is optional but I will always add it, if I have some!
Can Tomato Tortellini Soup be Gluten-Free?
Yes! Substitute a gluten-free tortellini.
How do I make Tomato Tortellini Soup to be Dairy-Free?
You can make Tomato Tortellini Soup dairy-free, by using a dairy-free cream substitute such as coconut cream, and a dairy-free cheese tortellini.
Make Tomato Tortellini Soup Vegan
To alter this recipe for a vegan diet, use vegetable stock instead of chicken stock, a plant-based cream, and vegan tortellini. Garnish with vegan parmesan or leave out.
Tomato Tortellini Soup
Equipment
- Large soup pot
- Knife & cutting board
- Garlic press or grater
Ingredients
- 14 g butter 1 tablespoon
- 30 ml olive oil 1 tablespoon
- ½ large onion diced
- 4 cloves garlic crushed or grated
- 1/2 tsp red pepper flakes
- 1 tbsp Italian seasoning blend or 1 tsp each dried thyme, dried rosemary, and dried marjoram or see Notes below
- ½ tsp kosher salt
- ½ tsp freshly cracked black pepper
- 796 ml can crushed tomatoes about 14 fl oz
- 796 ml can diced tomatoes about 14 fl oz
- 1 litre chicken stock 4 cups
- 350 g package fresh cheese tortellini about 12 oz
- 125 ml heavy cream ½ cup
- Handful baby spinach leaves roughly chopped, about 2 cups
For garnishing & serving
- Small handful fresh basil leaves torn
- Grated Parmesan cheese optional
Instructions
- In a large soup pot over medium heat, add butter and olive oil. When heated, add onion and stir until onion starts to soften, about 3-5 minutes.
- Add garlic, red pepper flakes, Italian seasoning, salt & pepper, and stir until fragrant, about a minute.
- Add both cans of tomatoes, chicken stock, and tortellini. Bring to a boil, then lower heat to a gentle, bubbling simmer and cook until tortellini is done, about 10 minutes (depending on the brand you purchased).
- When the tortellini is done, add heavy cream and spinach leaves. Stir until the spinach is wilted, the cream is heated, and soup has thickened a bit, about 5 minutes. Taste, and add more salt & pepper to taste, if necessary.
- Serve with fresh, torn basil leaves and optionally you can add some grated Parmesan cheese.
Notes
