Creamy Tortellini Tomato Soup

Name: Creamy Tortellini Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 can (28 ounces) crushed tomatoes; 3 cups vegetable or chicken broth; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper; 1 package (9 ounces) refrigerated cheese tortellini; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese, plus more for serving; 2 cups fresh baby spinach; Fresh basil, for garnish

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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Creamy Tortellini Tomato Soup takes the basic tomato-soup idea and quietly turns it into dinner. Crushed tomatoes simmer with onion, garlic, basil, oregano, and broth until the sharp canned-tomato edge softens, then refrigerated cheese tortellini go straight into the pot. Heavy cream and Parmesan round everything out, while baby spinach wilts into the soup at the end so you can claim there is a vegetable involved.

The order matters more than the effort. Give the tomato base its full simmer before adding the tortellini, because the herbs need time to bloom and the tomatoes need time to lose that just-opened-the-can taste. Tortellini cook fast, so they belong near the finish line; leave them bubbling away too long and they go from tender to swollen little pasta pillows with no respect for boundaries. Keep the heat low when the cream goes in, then finish with fresh basil and more Parmesan.

It is rich, tomatoey, cheesy, and substantial enough that crusty bread becomes optional. Technically optional. Emotionally, that is a different conversation.

Prep20 minutes

Cook35 minutes

Total55 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
3 cups vegetable or chicken broth
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 package (9 ounces) refrigerated cheese tortellini
1/2 cup heavy cream
1/4 cup grated Parmesan cheese, plus more for serving
2 cups fresh baby spinach
Fresh basil, for garnish

Instructions

1Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook until fragrant, 30 seconds.
2Stir in the crushed tomatoes, broth, dried basil, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes to let the flavors meld.
3Add the tortellini and cook according to the package time, usually 3 to 5 minutes, until they float and are tender.
4Reduce heat to low and stir in the heavy cream and Parmesan. Simmer for 2 minutes until the soup turns a rich orange-red and slightly thickens.
5Stir in the spinach and cook just until wilted, about 1 minute.
6Taste and adjust salt as needed. Ladle into bowls, garnish with fresh basil and extra Parmesan, and serve.

Nutrition Information

Estimated per serving: 1 of 4 servings.

410Calories

14 gProtein

39 gCarbohydrates

25 gTotal Fat

11 gSaturated Fat

4 gFiber

9 gTotal Sugars

1390 mgSodium

70 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Simmer the tomato base for the full 10 minutes before adding tortellini -- this cooks out the raw tomato taste and lets the herbs bloom.
Add the tortellini toward the end so they don't overcook and turn mushy; fresh, refrigerated tortellini cook fast.
Stir the cream in over low heat, not a hard boil, to keep the soup smooth instead of separated.