Tomato Tortellini Soup
Tomato Tortellini Soup is creamy and comforting, loaded with cheese tortellini, tomatoes, and spinach in a savory herbed tomato broth.
Servings: 6
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
Here's an easy recipe to make your own Italian seasoning.
Did you make Tomato Tortellini Soup? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.