Creamy Tomato Tortellini Soup Recipe

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.

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Soup

Cuisine: American

Keyword: Creamy Tomato Tortellini Soup Recipe

Servings: servings

Author: Jennie Duncan

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

Heat the oil in a large soup pot over medium heat. Add the onion and sauté until translucent, about 4 to 5 minutes.
Stir in the crushed tomatoes, diced tomatoes, thyme, oregano, basil, sugar, salt, and pepper.
Add the vegetable broth and butter. Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
Add the frozen tortellini and cook for 5 to 7 minutes, until tender. Stir in the spinach and cook 1 to 2 minutes, just until wilted.
Remove from the heat and stir in the half and half and parmesan cheese until combined. Serve warm.

Notes

Tortellini: Frozen or refrigerated both work. Refrigerated tortellini cooks faster, so start checking at about 3 minutes.

Adding the cream: Remove the pot from the heat before stirring in the half and half so it doesn't curdle.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. The tortellini will soak up some broth, so add a splash of broth when reheating.

Freezing: Freeze the soup without the tortellini for up to 3 months. Thaw overnight in the fridge, reheat, then add fresh tortellini.

Serving: Top with extra parmesan and serve with grilled cheese or garlic bread.

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