This creamy tomato tortellini soup needs 20 minutes to make. This cozy, comforting, warm creamy vegetarian soup has cheese tortellini, canned tomatoes, fresh herbs, and spinach. Load up with parmesan cheese and serve along with crusty bread for a hearty comfort meal during the colder months.
If you love tortellini pasta, you must try creamy chicken tortellini soup or creamy marry-me chicken tortellini which are perfect for a busy day or weeknight dinner.
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Creamy one-pot tortellini soup
The reason we love this cozy, creamy, one-pot tomato tortellini soup is the flavors. The concentrated tomato-based flavored broth in which tortellini pasta is cooked is so full of flavors and easy to make, it’s a lifesaver on busy weeknights!
There is no better combination than tomato and cheese together. Cheese tortellini (fresh, frozen, or dried) pasta pairs very well with the rich tomato flavors. The richness of cream and freshness from the basil balances it out perfectly. This hearty vegetarian soup will keep you full and satiated and if you are in the mood for adding protein to your meal make this delicious creamy chicken tortellini soup. Or how about making baked tortellini casserole?
This soup is easy to make, in 15-20 minutes dinner is ready to be served. Oomph up the classic creamy tomato soup by upping it with flavors and tastes by adding aromats, cheese tortellini pasta.
Ingredients
Here’s what you’ll need to make creamy tomato tortellini soup –
- Olive oil
- Butter
- Onion
- Garlic
- Flour
- Can of crushed tomatoes
- Tomato puree
- Italian seasoning
- Sugar
- Red pepper flakes
- Salt & pepper
- Stock
- Tortellini pasta
- Heavy Cream
- Fresh basil
- Baby spinach
- Parmesan
All the ingredient’s exact measurements are mentioned in the recipe card below.
- Olive oil & butter – use good quality olive oil and butter. Used to sauté the aromats.
- Yellow onion and garlic – tasty aromats. To add flavor and taste to the soup.
- Flour – use plain flour or all-purpose flour. Used to thicken the soup.
- Canned tomatoes – I like to use a can of crushed tomatoes with basil and oregano flavors in it. Packs the soup with more flavors. You can also use canned diced tomatoes or canned fire-roasted tomatoes.
- Tomato puree – crushed tomatoes and tomato puree together make a concentrated tomato-flavored broth. This soup is rich in tomato flavors.
- Seasoning and herbs – I used Italian seasoning, dried red chili flakes for kick, salt and pepper, and a little sugar to bring out the richness of tomato flavors in the soup. Sugar helps take off some of the acidity of the tomatoes.
- Chicken stock – or can use vegetable stock or beef stock. Bone broth works too. Stock adds rich flavor to the tomato-based broth of the soup.
- Tortellini pasta – I have used dried 3-cheese tortellini pasta. You can use fresh tortellini from the refrigerator section in the supermarket or use frozen tortellini. Cheese tortellini is my favorite and it works well with the tomato-based soup dish, you may also use spinach stuffed tortellini, mushroom stuffed tortellini, or Italian sausage tortellini.
- Heavy cream – makes rich, silky-smooth broth. The cream does two things to the soup – adds richness and makes the broth silky smooth.
- Fresh basil – tomato and basil are a match made in heaven. Fresh basil adds freshness and a pop of color to the bright soup.
- Fresh baby spinach – I used regular spinach chopped up into small pieces. Baby spinach is best if you can get it, definitely use it. Always add spinach in the end, so spinach doesn’t overcook. If you don’t have fresh spinach, go ahead and use frozen spinach.
- Parmesan – optional. I love to stir in some freshly grated parmesan cheese at the end to enhance the flavor and taste of tortellini soup. Always use a parmesan cheese block and grate it fresh.
Step-by-step instructions
Making this one-pot tomato tortellini soup with spinach is very easy, you’ll need easily available pantry ingredients and 20 minutes on the timer to serve it for dinner. Here’s a step by step photos on how to make the soup-
Heat olive oil and butter in a large pot.
Sauté onion until softened and translucent.
Sauté garlic until garlic is fragrant, cooks in a minute or two. Add flour, constantly stir and cook for 2 minutes.
Add in a can of crushed tomatoes (with basil and oregano). Stir and cook for 3-5 minutes to build the flavors of tomatoes.
Add tomato puree. Stir well, and cook for a few minutes. Add Italian seasoning, red chili flakes, sugar, salt and pepper.
Let it cook for a minute or two to allow the seasoning to blend into the sauce.
Pour the stock (or use broth), and bring it to a boil.
Once the broth is boiling add tortellini pasta. Cook pasta as per packet instructions until al-dente. I used dried tortellini pasta, which cooks for 7 to 10 minutes.
Once pasta is cooked al-dente, turn off the heat.
Immediately stir heavy cream, fresh basil, and baby spinach into the soup.
Stir a little freshly grated parmesan cheese if you like.
Serve hot with shavings of parmesan, sprinkle of red chili flakes, and fresh basil on top. Enjoy with crusty bread and a glass of wine.
Useful tips
- Don’t overcook tortellini. Always cook pasta very al-dente. Pasta sitting in hot soup will continue to cook. Fresh tortellini cooks faster than dried tortellini.
- For completely creamy tomato-based soup, you can blend the aromats and tomatoes after sautéing in oil, pour it back into the pot, bring it to a boil, and then cook pasta in it.
- Don’t skip sugar. Sugar helps take off some of the acidity of the tomatoes.
- To add protein to the soup, brown Italian sausage and add to the soup.
Substitutions and variations
For completely creamy tomato-based soup, you can blend the aromats and tomatoes after sautéing in oil, pour it back into the pot, bring it to a boil, and then cook pasta in it.
Feel free to use any type of tortellini pasta. Fresh pasta from the refrigerator aisle, frozen pasta from the freezer aisle, or dried tortellini from the pasta section. You may also use spinach-stuffed tortellini, mushroom-stuffed tortellini, or meat-stuffed tortellini. Ravioli may be substituted for tortellini.
If using dried pasta, don’t bother to cook separately first. You can directly cook it in the broth, cooking time needs to be adjusted for dried pasta as compared to fresh pasta.
Fresh herbs make this soup more flavorful and add freshness. Fresh basil, fresh rosemary (in small quantities), fresh thyme, and fresh oregano are great in this soup.
Stir in some homemade pesto to enhance the flavor of the soup.
What to serve with this soup
Tortellini soup is great on its own. It’s creamy, hearty, filling, and very delicious.
To make it extra delicious serve it alongside crusty bread or a grilled cheese sandwich.
A generous portion of homemade crouton on top of the soup makes it extra incredible.
Cheesy garlic bread, garlic knots, or pull-apart bread are great with the soup.
For lighter paring, serve the simple chopped salad alongside.
Storage
Any leftover soup can be stored in the refrigerator for up to 3 days. Store it in an air-tight container and store it in the refrigerator.
To reheat the soup, reheat it in a microwave-safe bowl in microwave or reheat it on the stovetop on low heat.
If you want to freeze the soup, hold off the cream and pasta. Freeze the soup (without pasta and cream in it). It can be frozen for up to 3 months without the pasta and cream.
When ready to serve, defrost the soup reheat it, and then add pasta to the soup. Once pasta is cooked, turn off heat stir in cream, and serve.
Common questions
You can definitely make it ahead of time and store it in the refrigerator for 3-4 days but hold off adding pasta and cream to the soup. When ready to serve, reheat add pasta, and cook until al dente. Finally, stir in cream and serve.
Yes, you can. Add all the ingredients into the slow cooker except pasta, cream, and spinach. Cook on low for 4-6 hours and on high for 2-3 hours. Add tortellini pasta 10-15 minutes before serving and cream and spinach when ready to serve.
Feel free to use any type of tortellini pasta. Fresh pasta from the refrigerator aisle, frozen pasta from the freezer aisle, or dried tortellini from the pasta section. You may also use spinach-stuffed tortellini, mushroom-stuffed tortellini, or meat-stuffed tortellini. Ravioli may be substituted for tortellini.
Any leftover soup can be stored in the refrigerator for up to 3 days. Store it in an air-tight container and store it in the refrigerator.
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📋Creamy Tomato Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion
- 2 cloves garlic minced
- 2 tablespoons flour
- 1 can 28 ounces crushed tomatoes with basil and oregano
- 1 can 15 ounces tomato puree
- 1 teaspoon Italian seasoning
- 1 ½ teaspoon sugar
- ¾ teaspoon red pepper flakes
- ¾ teaspoon salt adjust to taste
- ¾ teaspoon pepper adjust to taste
- 3 cups chicken stock or vegetable stock
- 1 bag 20 ounce Tortellini cheese pasta
- ½ cup heavy cream
- 2 tablespoons fresh basil leaves
- 2 cups baby spinach tightly packed
- 2 tablespoons Fresh grated parmesan extra for garnish
Instructions
- Heat olive oil and butter in a large pot.
- Sauté onion until softened and translucent.
- Sauté garlic until garlic is fragrant, cooks in a minute or two.
- Add flour, constantly stir, and cook for 2 minutes.
- Add in a can of crushed tomatoes (with basil and oregano). Stir and cook for 3-5 minutes to build the flavors of tomatoes.
- Add tomato puree. Stir well, and cook for a few minutes. Time to add the seasonings – Italian seasoning, red chili flakes, sugar, salt and pepper.
- Let it cook for a minute or two to allow the seasoning to blend into the sauce.
- Pour the stock (or use broth), and bring it to a boil.
- Once the broth is boiling add tortellini pasta. Cook pasta as per packet instructions until al-dente. I used dried tortellini pasta, which cooks for 7 to 10 minutes.
- Once pasta is cooked al-dente, turn off the heat.
- Immediately stir heavy cream, fresh basil, and baby spinach into the soup.
- Stir a little freshly grated parmesan cheese if you like.
- Serve hot with shavings of parmesan, sprinkle of red chili flakes, and fresh basil on top. Enjoy with crusty bread and a glass of wine.
Notes
Nutrition
Recipe Notes
- Don’t overcook tortellini. Always cook pasta very al-dente. Pasta sitting in hot soup will continue to cook. Fresh tortellini cooks faster than dried tortellini.
- For completely creamy tomato-based soup, you can blend the aromats and tomatoes after sauteing in oil, pour it back into the pot, bring it to a boil, and then cook pasta in it.
- Don’t skip sugar. Sugar helps take off some of the acidity of the tomatoes.
- To add protein to the soup, brown Italian sausage and add to the soup.
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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