Hearty Tomato Tortellini Soup Recipe

My creamy Tomato Tortellini Soup is exactly that kind of recipe, offering rich flavors with minimal effort on busy weeknights.

I rely on this dish whenever the weather turns gray and I need a meal that brings instant warmth to the kitchen. The combination of tender cheese-filled pasta and a velvety tomato broth creates a satisfying dinner that disappears from the bowl in record time.

Why This Tomato Tortellini Soup is a Weeknight Savior

One of the best things about this recipe is how it transforms pantry staples into a meal that tastes luxurious and special. You do not need any fancy equipment or complicated techniques to achieve that perfect restaurant-quality texture.

The cheese tortellini cooks directly in the broth, absorbing all those incredible Italian herbs and spices as it softens. This simple one-pot method means fewer dishes to wash and more flavor in every single bite.

I also appreciate how versatile this soup is, allowing me to toss in extra veggies like spinach or kale without altering the base flavor profile. It is a forgiving recipe that always turns out creamy and comforting, no matter how tired I am when I start cooking.

If you enjoyed this creamy bowl, you will want to try My Epic Wild Rice Soup for another cozy option, and the Easy Baked Penne and Smoked Sausage Casserole has become a regular in my meal rotation.

Your Tomato Tortellini Soup Shopping List

Here is what you will need to grab from the store to make this happen:

• Olive Oil: Used to sauté the aromatics and build the flavor foundation.
• Yellow Onion: Adds a gentle sweetness and depth to the savory broth.
• Garlic Cloves: Fresh minced garlic provides the essential aromatic punch.
• Tomato Paste: Concentrates the tomato flavor and adds richness.
• Dried Basil: Gives the soup that classic, warm Italian herbal note.
• Dried Oregano: Adds an earthy and slightly peppery flavor profile.
• Chicken Broth: Forms the savory base of the soup liquid.
• Crushed Tomatoes: Provides the main body and texture for the soup.
• Cheese Tortellini: I use refrigerated pasta for the best texture and speed.
• Heavy Cream: Creates the luxurious, velvety finish that makes this soup cozy.
• Fresh Spinach: Wilts quickly into the hot soup for color and nutrition.
• Parmesan Cheese: A salty, nutty finishing touch that ties everything together.
• Salt and Pepper: Essential for seasoning the soup to your personal taste.

My Method for Perfect Tomato Tortellini Soup

Let’s get cooking and fill your kitchen with amazing smells:

1. I start by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil shimmers, I add the diced onion and cook it for about five minutes until it softens and turns translucent. Then, I stir in the minced garlic and cook for just another minute until it becomes incredibly fragrant, being careful not to let it brown too much.
2. Next, I stir in the tomato paste, dried basil, and dried oregano, coating the onions and garlic thoroughly. I let this mixture cook for about two minutes, stirring constantly, which “blooms” the spices and caramelizes the tomato paste slightly to deepen the flavor. This step is crucial for getting rid of that raw tomato taste and building a robust base.
3. I pour in the chicken broth and crushed tomatoes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. I bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for ten minutes to allow the flavors to meld together.
4. Once the soup base has simmered, I add the refrigerated cheese tortellini directly into the pot. I cook the pasta for about three to five minutes, or until the tortellini are tender and floating to the top, checking the package instructions for precise timing.
5. To finish, I turn the heat down to low and stir in the heavy cream and fresh spinach. I continue stirring gently until the spinach has completely wilted and the soup is hot and creamy, then I season with salt and pepper before serving immediately.

My Best Tips for Perfect Tomato Tortellini Soup

I always recommend using refrigerated tortellini rather than the dried shelf-stable variety found in the pasta aisle. The fresh pasta has a much better texture and cooks in minutes, preventing the noodles from becoming mushy in the hot liquid.

If you plan to have leftovers, you might want to cook the tortellini separately and add it to individual bowls. The pasta will continue to absorb the broth as it sits in the fridge, which can make the soup very thick by the next day.

For an extra layer of flavor, I sometimes add a parmesan rind to the broth while it simmers. It infuses the Tomato Tortellini Soup with a savory, nutty depth that you just cannot get from grated cheese alone.

How I Like to Serve This Tomato Tortellini Soup

I think this rich soup pairs perfectly with a slice of crusty garlic bread for dipping. The crunch of the toasted bread offers a nice contrast to the soft pasta and creamy broth.

A simple green salad with a sharp vinaigrette also works wonders to balance out the richness of the meal. The acidity from the dressing cuts through the creamy tomato flavor, making the whole dinner feel lighter and more balanced.

Make sure to follow me on Pinterest for more easy family dinner ideas!

Creamy Tomato Tortellini Soup

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• Author: Amelia Bryan
• Total Time: 30 min
• Yield: 4 servings
• Diet: Vegetarian

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Description

A rich and comforting tomato soup filled with cheese tortellini and fresh spinach, ready in just 30 minutes.

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Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried basil
• 0.5 tsp dried oregano
• 4 cups chicken broth
• 28 oz can crushed tomatoes
• 10 oz refrigerated cheese tortellini
• 2 cups fresh spinach
• 0.5 cup heavy cream
• 0.5 cup parmesan cheese, grated
• Salt and black pepper to taste

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until soft.
2. Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste, basil, and oregano, stirring constantly for 2 minutes to darken the paste.
3. Pour in the chicken broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the cheese tortellini and cook for 3-5 minutes until tender.
5. Stir in the heavy cream and fresh spinach. Cook until the spinach wilts, then season with salt and pepper and serve with parmesan cheese.

Notes

If you want to add protein, cooked ground turkey or beef works well in this base. For a lighter version, swap heavy cream for half-and-half.

• Prep Time: 10 min
• Resting Time: 5 min
• Cook Time: 20 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 8g
• Sodium: 980mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 6g
• Protein: 16g
• Cholesterol: 65mg

Keywords: tomato tortellini soup, creamy soup recipe, easy weeknight dinner, vegetarian pasta soup, 30 minute meal