Description
A creamy tomato tortellini soup made in one pot with tender cheese tortellini, fresh spinach, and a rich tomato broth. Ready in 30 minutes and perfect for weeknights.
Ingredients
1 medium yellow onion, small diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried Italian seasoning or 2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 cups chicken or vegetable broth
1 (28-ounce) can diced tomatoes, preferably fire-roasted
1 teaspoon granulated sugar
Salt and pepper to taste
4 cups cheese tortellini, fresh or frozen
1/2 to 3/4 cup heavy cream or half-and-half
3 cups fresh baby spinach
Grated parmesan cheese for serving
Instructions
1. Heat olive oil in a large pot and sauté onions until softened.
2. Stir in garlic and Italian seasoning until fragrant.
3. Add flour and cook for 1 minute, stirring to coat.
4. Slowly pour in broth and mix until smooth.
5. Add diced tomatoes and bring to a boil, then simmer for 5 minutes.
6. Blend the soup with an immersion blender until smooth.
7. Add sugar, salt, and pepper to adjust flavor.
8. Add tortellini and simmer until tender.
9. Pour in heavy cream and stir to combine.
10. Add spinach and cook until wilted.
11. Serve warm with grated parmesan.
Notes
Use fresh or frozen tortellini for best results.
An immersion blender is safer and easier for pureeing hot liquids.
Store leftovers for 3 days in the fridge.
Freeze the soup base without cream, tortellini, or spinach for up to 3 months.
Add sausage, mushrooms, kale, or basil for variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 361
- Sugar: 5
- Sodium: 858
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 4
- Protein: 13
- Cholesterol: 52
Keywords: creamy tomato tortellini soup, tortellini soup, tomato soup, one pot soup, quick soup