Creamy Tomato Tortellini Soup

About this recipe

Creamy Tomato Tortellini Soup is a one-pot dinner that comes together in about 35 minutes: a simple tomato and herb base, cheese tortellini, spinach, and a splash of cream for richness. It's a vegetarian comfort meal that feels more special than it is to make, and it's good with a grilled cheese or garlic bread.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 (28 oz) cans crushed tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1 (9 oz) package refrigerated cheese tortellini
• 1 cup heavy cream
• 2 cups baby spinach
• 1/2 cup grated Parmesan, plus more for serving
• Salt and pepper to taste

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion and cook 4-5 minutes until softened.
2. 2Add garlic and cook 30 seconds until fragrant.
3. 3Stir in crushed tomatoes, vegetable broth, basil, oregano, and red pepper flakes. Bring to a simmer.
4. 4Simmer uncovered for 10 minutes to let the flavors come together.
5. 5Add tortellini and cook according to package time, usually 3-5 minutes.
6. 6Stir in heavy cream, spinach, and Parmesan. Cook 2 more minutes until the spinach wilts.
7. 7Season with salt and pepper, and serve with extra Parmesan on top.

Tips for the best results

• Simmer the tomato base for the full 10 minutes. It mellows the acidity and lets the herbs come through.
• Use refrigerated tortellini and add it near the end. It cooks in just a few minutes, and overcooking makes it mushy.
• Stir in the cream and Parmesan over low heat. Boiling hard after the cream goes in can make the soup look separated.
• If the tomatoes taste sharp, add a small pinch of sugar, then taste and adjust the salt.
• For a smoother base, blend part of the soup with an immersion blender before adding the tortellini.

Swaps and variations

• Swap the vegetable broth for chicken broth, or add shredded rotisserie chicken or cooked Italian sausage for a heartier meal.
• Use half-and-half for a lighter soup.
• Swap the spinach for chopped kale, adding it a couple of minutes earlier since it takes longer to soften.

Storing and reheating

Refrigerate leftovers for up to 3 days. The tortellini keeps absorbing broth, so the soup will thicken; stir in a splash of broth or water when reheating. For longer storage, freeze the tomato base as described in the note above.