Creamy Tomato Tortellini Soup
This creamy tomato tortellini soup combines crushed tomatoes, refrigerated cheese tortellini, spinach, cream, and Parmesan in one pot. It is ready in 30 minutes for an easy weeknight dinner.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion finely diced
- ¾ teaspoon salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 794 g canned crushed tomatoes 1 can
- 2 tablespoons tomato paste
- 720 ml vegetable broth
- 120 ml heavy cream
- 255 g refrigerated fresh cheese tortellini
- 60 g fresh baby spinach
- 50 g freshly grated Parmesan cheese plus more for garnish
- Fresh basil for garnish
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium yellow onion, finely diced, ¾ teaspoon salt, and ½ teaspoon freshly ground black pepper. Cook for 4–5 minutes, stirring occasionally, until the onion is soft.
- Add 3 cloves garlic, minced, and 1 teaspoon Italian seasoning. Cook for 30 seconds, stirring, until fragrant. 1 teaspoon Italian seasoning
- Stir in 794 g canned crushed tomatoes and 2 tablespoons tomato paste. Cook for about 4 minutes, stirring occasionally, until slightly thickened and well combined.
- Pour in 720 ml vegetable broth and bring to a gentle boil. Reduce the heat and simmer for 8–10 minutes, stirring occasionally.
- Add 255 g refrigerated fresh cheese tortellini. Cook for 3 minutes, stirring once or twice to prevent sticking.
- Stir in 60 g fresh baby spinach and cook for 1–2 minutes, until wilted.
- Lower the heat. Stir in 120 ml heavy cream and 50 g freshly grated Parmesan cheese until the cheese melts and the soup becomes smooth. Taste and adjust the seasoning when needed.
- Serve the creamy tomato tortellini soup hot with extra Parmesan and fresh basil.
Notes
Watch the tortellini: Refrigerated fresh cheese tortellini needs only 3 minutes. Longer cooking can make it too soft.
Concentrate the tomato base: Cook the crushed tomatoes and tomato paste until slightly thickened before adding the broth.
Finish over low heat: Lower the heat before adding the cream and Parmesan so they blend smoothly into the soup.
Nutrition
Calories: 541kcal | Carbohydrates: 52g | Protein: 20g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 1975mg | Potassium: 846mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2888IU | Vitamin C: 27mg | Calcium: 363mg | Iron: 5mg
