Description
This creamy tomato tortellini soup is a comforting and delicious dish perfect for any day. Made with sautéed onions and garlic, fire-roasted diced tomatoes, fresh or frozen cheese tortellini, and baby spinach, all brought together in a rich creamy broth. Topped off with grated parmesan cheese, it's a perfect hearty meal that’s easy to prepare and full of flavor.
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
For Serving
- Grated parmesan cheese
Instructions
- Sauté the aromatics: Heat 2 tablespoons of olive oil in a large 6-quart pot or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 6 to 8 minutes. Add the minced garlic and Italian seasoning, stirring constantly for another 1 minute until fragrant.
- Add flour and broth: Sprinkle the all-purpose flour over the sautéed onions and garlic, cook for 1 minute while stirring to coat everything evenly. Gradually pour in the chicken or vegetable broth, stirring to dissolve the flour and avoid lumps.
- Add tomatoes and simmer: Stir in the entire can of diced tomatoes with their juices. Bring the mixture to a boil, then reduce heat to a simmer and partially cover with a lid. Let it simmer for 5 to 6 minutes to develop flavors.
- Blend the soup: Using an immersion blender, puree the soup until smooth directly in the pot. Alternatively, carefully blend in batches using a countertop blender, letting the hot liquid expand safely. If needed, add more broth to reach desired consistency.
- Season the soup: Stir in 1 teaspoon of granulated sugar to balance the acidity of the tomatoes. Taste and add more sugar in ¼ teaspoon increments if the soup tastes too acidic. Season with salt and pepper to your preference.
- Cook the tortellini: Add the fresh or frozen cheese tortellini to the simmering soup. Cook for 8 to 10 minutes or according to package instructions, keeping the lid half-covered. If using frozen tortellini, cook for an extra 2 minutes to ensure they are fully cooked.
- Add cream and spinach: Stir in ½ to ¾ cup heavy cream or half-and-half to your taste preference for creaminess. If the soup feels too thick, add more broth until desired consistency is reached. Add the fresh baby spinach and simmer for another 1 to 2 minutes until wilted.
- Serve: Let the soup cool slightly before serving. Ladle into bowls and top with grated parmesan cheese. Enjoy your warm, creamy tomato tortellini soup!
Notes
- The recipe works best with fresh or frozen cheese tortellini for texture and flavor.
- An immersion blender is recommended for ease and safety when pureeing hot soup directly in the pot, avoiding mess and burns.
- Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop or microwave. Tortellini may soften over time, so consider adding it fresh when reheating.
- For freezing, you can freeze only the soup base without cream, tortellini, or spinach for up to 3 months. Thaw in fridge overnight and add the remaining ingredients while reheating.
- Alternatively, freeze the soup base with cooked tortellini but without cream and spinach. Add cream and spinach fresh upon reheating.
- Substitutions: Whole canned tomatoes or crushed tomatoes can replace diced tomatoes; any flavor tortellini can be used in place of cheese tortellini.
- Enhance with add-ins like cooked crumbled sausage, mushrooms, kale, or fresh basil for extra flavor and variety.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 25 mg
