Creamy Tomato Tortellini Soup (Print version)
A cozy one-pot tomato soup with cheese tortellini, spinach, cream, Parmesan, and basil, ready in about 35 minutes.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
1 medium yellow onion, finely diced
03 -
3 garlic cloves, minced
04 -
2 tablespoons tomato paste
05 -
1 teaspoon Italian seasoning
06 -
1/4 teaspoon red pepper flakes, optional
07 -
1 (28 oz or 795 g) can crushed tomatoes
08 -
4 cups (950 ml) low-sodium vegetable broth
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1/4 teaspoon black pepper
To finish
11 -
18 oz (510 g) refrigerated cheese tortellini
12 -
3/4 cup (180 ml) heavy cream
13 -
1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
14 -
3 cups (85 g) baby spinach
15 -
1/4 cup fresh basil leaves, torn
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add the onion and cook for about 4 minutes, stirring often, until softened and translucent.
02 -
Add garlic, tomato paste, Italian seasoning, and red pepper flakes. Cook for 1-2 minutes, stirring constantly, until the paste darkens slightly and smells rich.
03 -
Stir in crushed tomatoes, vegetable broth, salt, and pepper. Bring to a simmer, then cook uncovered for 15 minutes so the tomato flavor rounds out.
04 -
Stir in the cheese tortellini and simmer gently for 4-6 minutes, or until tender. Do not boil hard or the tortellini can split.
05 -
Reduce the heat to low. Stir in the heavy cream, Parmesan, and spinach. Cook for 1-2 minutes, just until the cheese melts and the spinach wilts.
06 -
Taste and add more salt or pepper as needed. Serve hot with torn basil and extra Parmesan on top.
# Good to know:
01 -
Best served right after the tortellini is cooked.
02 -
Add extra broth when reheating because the pasta thickens the soup.
03 -
Use vegetable broth to keep the recipe vegetarian.