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Creamy Tomato Tortellini Soup

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A creamy, comforting soup made with cheesy tortellini, a rich tomato base, and a splash of cream. Perfect for cozy nights and quick weeknight dinners.

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes or tomato puree
  • 4 cups chicken or vegetable broth
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup heavy cream or half-and-half
  • 10–12 oz fresh or refrigerated cheese tortellini
  • 2 cups fresh spinach or kale (optional)
  • Grated Parmesan cheese (optional, for garnish)
  • Chopped fresh basil or parsley (optional, for garnish)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute.
  2. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
  3. Add crushed tomatoes, broth, Italian seasoning, salt, pepper, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Stir in cream and return to a gentle simmer.
  5. Add tortellini and cook for 3–5 minutes, or according to package instructions, until tender.
  6. Stir in spinach or kale if using and cook until wilted, about 2 minutes.
  7. Adjust seasoning to taste. Serve hot, garnished with Parmesan and fresh herbs if desired.

Notes

  • Add cooked chicken or sausage for extra protein.
  • Use half-and-half or milk for a lighter version.
  • Frozen tortellini can be used; just increase the cook time slightly.
  • Store soup base separately from tortellini if freezing.
  • To thicken, simmer uncovered or stir in a bit of cream cheese or Parmesan.

Nutrition

Find it online: https://thefamilycooking.com/creamy-tomato-tortellini-soup/