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A simple tomato base with cream and cheesy tortellini makes the best soup recipe. This Creamy Tomato Tortellini Soup Recipe is so simple to make and so full of flavor.
Soup has to be one of my favorite foods. Something so warm and comforting about it.
I’ve always loved tomato soup even as a child. I’ve been making it homemade tomato soup for years and it’s always been a favorite of mine. For this recipe, I added cream, spinach, and even cheese-filled tortellini.
How to make Creamy Tomato Tortellini Soup:
Step one: Get started by warming a large soup pot on the stove top. Add oil to warm and then sautee onions and cook until translucent.
Step two: Next add in crushed tomatoes and diced tomatoes. Then season with thyme, oregano, basil, sugar, salt, and pepper.
Step three: Add broth along with butter and cheese tortellini. Allow to cook for 25-30 minutes or until cheese tortellini is cooked through. Then add your spinach and allow it to cook for 10 minutes to allow the spinach to wilt.
Step four: Remove from heat and mix in half and half and parmesan cheese. Mix until well combined and then serve.
Serving Options:
I serve this soup with shredded parmesan cheese.
Soup Recipes:
Nothing beats warm and cozy soup. Here are a few more of my favorite soup recipes for you to try.
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Creamy Tomato Tortellini Soup Recipe
Ingredients
- 1 tablespoon oil
- 1 small white onion, (diced)
- 28 oz crushed tomatoes
- 30 oz diced tomatoes, (dried)
- 1 teaspoon thyme, (dried)
- 1 teaspoon oregano, (dried)
- 1/2 teaspoon basil, (dried)
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 32 oz vegetable broth
- 4 tablespoon unsalted butter
- 8 oz cheese tortellini, (frozen)
- 1 1/2 cup spinach
- 1 cup half and half
- 1/2 cup parmesan cheese, (shredded)
Instructions
- Add oil to a large soup pot. Sautee onions and cook until translucent.
- Add in crushed tomatoes and diced tomatoes. Season with thyme, oregano, basil, sugar, salt, and pepper.
- Add broth along with butter and cheese tortellini. Allow to cook for 25-30 minutes or until cheese tortellini is cooked through. Add your spinach and allow it to cook for 10 minutes to allow the spinach to wilt.
- Remove from heat and mix in half and half and parmesan cheese. Mix until well combined and then serve.
Notes
Serving Options:
I serve this soup with shredded parmesan cheese.Nutrition
