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Creamy tomato tortellini soup with cheese tortellini, spinach, and fresh basil in a bowl with a spoon

Creamy Tomato Tortellini Soup

This creamy tomato tortellini soup is a fast, one-pot dinner made with crushed tomatoes, tender cheese tortellini, spinach, and Parmesan. It’s rich, cozy, and perfect for an easy weeknight meal. 
Recipe Developer-Estefania
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 3 tablespoon 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
  • 1 can crushed tomatoes 28 oz / 794 g
  • 2 tablespoon tomato paste
  • 720 ml vegetable broth
  • 120 ml heavy cream
  • 255 g cheese tortellini refrigerated or frozen
  • 60 g fresh baby spinach
  • 50 g freshly grated parmesan cheese extra for garnish
  • fresh basil for garnish

Instructions

  • Heat the extra virgin olive oil in a large pot over medium heat, add the onion, season with the salt and black pepper, and cook for 4–5 minutes until soft.
  • Stir in the minced garlic and Italian seasoning and cook for 30 seconds until fragrant.
  • Add the crushed tomatoes and tomato paste, then cook for about 4 minutes, stirring occasionally until slightly thickened and well combined.
  • Pour in the vegetable broth, stir well, and bring to a gentle boil. Reduce the heat and simmer for 8–10 minutes, stirring occasionally.
  • Add the tortellini and cook according to package directions, stirring once or twice to prevent sticking.
  • Stir in the baby spinach and cook for 1–2 minutes until wilted.
  • Lower the heat and stir in the heavy cream and Parmesan until fully melted and smooth, then adjust seasoning if needed.
  • Serve hot with extra Parmesan and fresh basil on top.

Notes

Tomato Base: I like to let the crushed tomatoes and tomato paste cook together for a few minutes, which helps soften the acidity and build a deeper tomato flavor. 
Tortellini Timing: The tortellini is best added after the soup has simmered, so it stays tender and doesn’t absorb too much of the broth. 
Cream Step: When adding the cream, I keep the heat low so it blends in smoothly and keeps the soup silky. 

Nutrition

Calories: 513kcal | Carbohydrates: 45g | Protein: 18g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 2049mg | Potassium: 695mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3109IU | Vitamin C: 18mg | Calcium: 311mg | Iron: 4mg