If you’re craving a comforting bowl of soup that feels like a warm hug, let me introduce you to my absolute favorite: the Velvety Tomato Tortellini Soup to Savor. This delightful Italian-American classic brings together the lusciousness of creamy tomatoes and the satisfying bite of cheese-filled tortellini, perfectly balanced with fragrant herbs and fresh spinach. Whether it’s a chilly evening or a simple weekday dinner, this soup is an inviting, cozy meal that you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a special role in building the rich, creamy texture and vibrant flavor of the soup. From the aromatic garlic and onion to the fresh tortellini and spinach, every element shines in harmony.
- 1 tablespoon olive oil: For sautéing the aromatics and adding a fruity, smooth base.
- 1 small onion (finely chopped): Provides sweetness and depth when softened.
- 2 cloves garlic (minced): Adds that irresistible, savory punch.
- 4 cups vegetable broth: The flavorful liquid foundation that keeps the soup light yet hearty.
- 1 (28-ounce) can crushed tomatoes: Responsible for the vibrant red color and tangy tomato essence.
- 1 teaspoon dried basil: Gives an herby sweetness that complements the tomatoes beautifully.
- 1/2 teaspoon dried oregano: Adds a little earthiness and authenticity.
- 1/4 teaspoon crushed red pepper flakes (optional): A subtle kick for those who like a hint of spice.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Balances the taste with slight warmth.
- 1 cup heavy cream: The secret to that luxuriously smooth and velvety texture.
- 9 ounces fresh cheese tortellini: Soft, pillowy pasta pockets that soak up the soup’s flavor.
- 2 cups fresh spinach (roughly chopped): Adds color, nutrition, and a touch of leafy freshness.
- 1/4 cup grated Parmesan cheese: Stirred in at the end for a deep, savory finish.
- Fresh basil leaves for garnish (optional): Bright, fragrant, and visually appealing.
How to Make Velvety Tomato Tortellini Soup to Savor
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and cook gently until it turns translucent and soft, about 4 minutes. Next, stir in the minced garlic and let it cook for just 30 seconds until you can smell that beautiful garlicky aroma. This simple step awakens the flavors that form the base of the soup.
Step 2: Build the Tomato Broth
Pour in the vegetable broth and crushed tomatoes, stirring to combine. Sprinkle in the dried basil, oregano, crushed red pepper flakes if you like a slight spicy note, salt, and black pepper. Bring the whole mixture to a gentle simmer and let it simmer for 10 minutes, allowing the herbs and tomatoes to meld into a harmonious broth bursting with flavor.
Step 3: Stir in Cream for Velvety Texture
Lower the heat to low and slowly stir in the heavy cream, watching as the soup transforms into a smooth, velvety delight. This step is what makes the soup so irresistibly creamy and soothing—trust me, it’s magic in a pot.
Step 4: Add Tortellini and Spinach
Next, add the fresh cheese tortellini. Cook according to the package instructions, typically about 3 to 4 minutes, until they are tender and pillowy. In the last minute of cooking, toss in the chopped spinach, letting it wilt gently into the soup for a fresh pop of green and added nutrients.
Step 5: Finish with Parmesan Cheese
Remove the pot from heat and stir in the grated Parmesan cheese until it melts seamlessly into the soup, lending a savory lift and a touch of umami richness. Ladle the soup into bowls, garnish with fresh basil leaves if you prefer, and get ready to savor every comforting spoonful of this luscious creation.
How to Serve Velvety Tomato Tortellini Soup to Savor
Garnishes
Adding fresh basil leaves on top not only makes the soup look beautiful but infuses a bright, herbal note with every bite. A sprinkle of extra Parmesan cheese or a drizzle of high-quality olive oil can elevate the flavors even more, making each bowl truly special.
Side Dishes
This soup pairs wonderfully with a crusty baguette or garlic bread to soak up all the delicious broth. A simple mixed green salad dressed in balsamic vinaigrette provides a fresh, light balance to the creamy richness of the soup.
Creative Ways to Present
For a charming touch, serve the soup in mini bread bowls or hollowed-out tomatoes, turning a comforting meal into an impressive presentation. You can also sprinkle toasted pine nuts on top for a delightful crunch or add a handful of fresh baby arugula right before serving for a peppery bite.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Velvety Tomato Tortellini Soup to Savor keep beautifully in the fridge for up to 3 days. Be sure to store it in an airtight container to maintain freshness and flavor.
Freezing
While fresh tortellini doesn’t freeze well cooked, you can freeze the soup base without the tortellini for up to 3 months. When ready to enjoy, thaw the base and add freshly cooked tortellini and spinach before serving.
Reheating
When reheating, do it gently over low heat on the stovetop to keep the cream from curdling and preserve that signature velvety texture. Add an extra splash of broth or cream if the soup thickens too much.
FAQs
Can I use dried tortellini instead of fresh?
Yes, dried tortellini works fine but requires a slightly longer cooking time. Just be careful not to overcook so the pasta stays tender and the soup maintains its creamy consistency.
How can I make this soup vegan?
To make a vegan version, substitute the heavy cream with full-fat coconut milk or cashew cream, and choose dairy-free tortellini or omit it altogether. Use nutritional yeast instead of Parmesan for that cheesy flavor.
Is it possible to make this soup gluten-free?
Absolutely! Just swap the regular tortellini for gluten-free tortellini, which is widely available in many supermarkets or specialty stores. The rest of the recipe remains unchanged and equally delicious.
What kind of cheese tortellini is best for this soup?
Fresh cheese tortellini with a mild ricotta filling works beautifully here because it melts softly into the soup, enhancing the creamy texture without overpowering the tomato flavor.
Can I add protein to make this soup more filling?
Yes, cooked Italian sausage, shredded rotisserie chicken, or even white beans can be stirred in to add heartiness and variety to this already satisfying meal.
Final Thoughts
There’s nothing quite like the pure comfort found in a bowl of Velvety Tomato Tortellini Soup to Savor. It’s simple to make, incredibly delicious, and perfect for cozying up any day of the week. I hope this recipe inspires you to bring a touch of warmth and joy to your table—happy cooking and even happier eating!
Print
Velvety Tomato Tortellini Soup to Savor
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Velvety Tomato Tortellini Soup is a comforting and creamy Italian-American main course featuring tender cheese tortellini simmered in a rich tomato broth with fresh spinach and Parmesan cheese. This easy stovetop recipe combines savory herbs and a splash of cream for a luscious soup perfect for cozy dinners.
Ingredients
Sauce and Soup Base
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Ingredients
- 1 cup heavy cream
- 9 ounces fresh cheese tortellini
- 2 cups fresh spinach (roughly chopped)
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, add the olive oil and warm it until shimmering. Add the finely chopped onion and cook until translucent, about 4 minutes, stirring occasionally to prevent burning.
- Sauté the garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
- Add broth and tomatoes: Pour in the vegetable broth and crushed tomatoes, then season with dried basil, oregano, crushed red pepper flakes if using, salt, and black pepper. Stir well to combine.
- Simmer the soup: Bring the mixture to a gentle simmer and let it cook uncovered for 10 minutes to allow the flavors to meld and deepen.
- Incorporate the cream: Lower the heat to low and stir in the heavy cream slowly, mixing until the soup becomes velvety and smooth.
- Cook the tortellini: Add the fresh cheese tortellini to the pot and cook according to package instructions, typically 3 to 4 minutes, until tender.
- Wilt the spinach: In the last minute of cooking, toss in the chopped fresh spinach and stir gently until wilted into the soup.
- Finish with Parmesan: Remove the pot from heat and stir in the grated Parmesan cheese until melted and fully incorporated.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve immediately and enjoy the comforting, creamy flavors.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Add cooked Italian sausage or shredded rotisserie chicken for extra protein.
- Use gluten-free tortellini to make the soup gluten-free.
- Leftovers keep well refrigerated for up to 3 days and taste even better reheated after the flavors have mingled.
- A splash of balsamic vinegar added at the end brightens the soup beautifully.
