Creamy Tomato Tortellini Soup
This creamy tomato tortellini soup is rich, comforting, and ready in under 30 minutes. With tender cheese tortellini, a tomato-based broth, and a touch of cream, it’s the perfect cozy weeknight meal.
Servings: 6 bowls
Calories: 340kcal
Cost: 12
Equipment
- large pot
- wooden spoon
- measuring cups and spoons
- ladle
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 tsp dried basil
- 0.5 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 package (9 oz) cheese tortellini (fresh or refrigerated)
- 1 cup heavy cream
- 0.5 cup grated parmesan cheese
- 2 cups fresh spinach (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for another 1 minute until fragrant.
- Stir in crushed tomatoes, broth, basil, oregano, salt, and pepper. Bring to a simmer.
- Add tortellini and cook according to package directions, about 7–8 minutes, until tender.
- Reduce heat to low and stir in heavy cream and parmesan cheese until smooth and creamy.
- Optional: Add spinach and cook for 2 more minutes until wilted.
- Serve hot, garnished with extra parmesan if desired.
Notes
For extra flavor, add spinach or kale in the last few minutes of cooking. You can also use sausage tortellini for a heartier version. Leftovers reheat well, though the pasta may absorb some liquid — add extra broth as needed.