Creamy Tomato Tortellini Soup (Printable version)
Velvety tomato broth with cheese tortellini and tender spinach for a comforting, hearty dish.
# What you need:
→ Fresh Produce
01 - 1 medium yellow onion, finely diced
02 - 3 cloves garlic, minced
03 - 4 cups baby spinach, packed
04 - 1 (28 oz) can crushed tomatoes
→ Dairy
05 - 1 cup heavy cream
06 - ½ cup grated Parmesan cheese
→ Pasta
07 - 10 oz refrigerated cheese tortellini
→ Broth
08 - 4 cups vegetable broth
→ Pantry & Spices
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried basil
11 - ½ teaspoon dried oregano
12 - ½ teaspoon sugar
13 - Salt and freshly ground black pepper, to taste
# How To:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4 to 5 minutes until softened.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Stir in crushed tomatoes, vegetable broth, dried basil, oregano, and sugar. Season with salt and pepper. Bring to a gentle boil, then reduce heat to a simmer.
04 - Let the soup simmer for 10 minutes, stirring occasionally to meld flavors.
05 - Add cheese tortellini and cook according to package instructions, usually 4 to 7 minutes, until al dente.
06 - Reduce heat to low. Stir in heavy cream, grated Parmesan, and baby spinach.
07 - Simmer gently for 2 to 3 minutes until the spinach wilts and the soup is creamy. Adjust seasoning if needed.
08 - Serve hot, optionally garnished with additional Parmesan and black pepper.
# Expert Advice:
01 -
- It's ready in 35 minutes, which means weeknight dinner without the stress.
- The soup tastes rich and restaurant-worthy despite being completely straightforward to make.
- Spinach adds brightness and nutrition without feeling like you're being virtuous about it.
- It stretches easily to feed a crowd or leaves perfect leftovers for tomorrow.
02 -
- Don't let the cream boil once you add it, or it can break and become grainy, which is why you reduce the heat to low and keep everything at a gentle simmer.
- Taste the soup before serving and adjust the salt and pepper, because the flavors really depend on your broth and tomato can brand.
- Fresh spinach reduces to almost nothing, so four packed cups looks like a lot but actually integrates beautifully into the creamy broth.
03 -
- Blooming your dried herbs in the warm broth for a few minutes before adding the pasta releases their essential oils and deepens the flavor in ways that feel almost magical.
- Tasting as you go and adjusting seasoning in stages rather than all at the end prevents under or over-seasoning and gives you more control over the final result.