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
Scale
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.
