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Image of Creamy Tomato Tortellini Soup
Michonne Zendaya

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian-American
Calories: 340
Ingredients Equipment Method Notes

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)

Equipment

  • large pot
  • wooden spoon
  • measuring cups and spoons
  • ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for another 1 minute until fragrant.
  3. Stir in crushed tomatoes, broth, basil, oregano, salt, and pepper. Bring to a simmer.
  4. Add tortellini and cook according to package directions, about 7–8 minutes, until tender.
  5. Reduce heat to low and stir in heavy cream and parmesan cheese until smooth and creamy.
  6. Optional: Add spinach and cook for 2 more minutes until wilted.
  7. 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.