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5.0 from 3 votes

Creamy Tomato Tortellini Soup

20 minutes is all you need to make this ultimate comforting creamy tomato tortellini soup. This cozy, warm creamy vegetarian soup has cheese tortellini, canned tomatoes, fresh herbs, and spinach. Load up with parmesan cheese and serve along with crusty bread for a hearty comfort meal during the colder months.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6 servings
Calories: 232 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion
  • 2 cloves garlic minced
  • 2 tablespoons flour
  • 1 can 28 ounces crushed tomatoes with basil and oregano
  • 1 can 15 ounces tomato puree
  • 1 teaspoon Italian seasoning
  • 1 ½ teaspoon sugar
  • ¾ teaspoon red pepper flakes
  • ¾ teaspoon salt adjust to taste
  • ¾ teaspoon pepper adjust to taste
  • 3 cups chicken stock or vegetable stock
  • 1 bag 20 ounce Tortellini cheese pasta
  • ½ cup heavy cream
  • 2 tablespoons fresh basil leaves
  • 2 cups baby spinach tightly packed
  • 2 tablespoons fresh grated parmesan extra for garnish

Instructions

    Cup of Yum
  1. Heat olive oil and butter in a large pot.
  2. Sauté onion until softened and translucent.
  3. Sauté garlic until garlic is fragrant, cooks in a minute or two.
  4. Add flour, constantly stir, and cook for 2 minutes.
  5. Add in a can of crushed tomatoes (with basil and oregano). Stir and cook for 3-5 minutes to build the flavors of tomatoes.
  6. Add tomato puree. Stir well, and cook for a few minutes. Time to add the seasonings – Italian seasoning, red chili flakes, sugar, salt and pepper.
  7. Let it cook for a minute or two to allow the seasoning to blend into the sauce.
  8. Pour the stock (or use broth), and bring it to a boil.
  9. Once the broth is boiling add tortellini pasta. Cook pasta as per packet instructions until al-dente. I used dried tortellini pasta, which cooks for 7 to 10 minutes.
  10. Once pasta is cooked al-dente, turn off the heat.
  11. Immediately stir heavy cream, fresh basil, and baby spinach into the soup.
  12. Stir a little freshly grated parmesan cheese if you like.
  13. Serve hot with shavings of parmesan, sprinkle of red chili flakes, and fresh basil on top. Enjoy with crusty bread and a glass of wine.

Notes

  • Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition Information

Calories 232kcal (12%) Carbohydrates 20g (7%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 32mg (11%) Sodium 616mg (26%) Potassium 268mg (8%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 1421IU (28%) Vitamin C 5mg (6%) Calcium 65mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 232

% Daily Value*

Calories 232kcal 12%
Carbohydrates 20g 7%
Protein 7g 14%
Fat 14g 22%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.1g 5%
Cholesterol 32mg 11%
Sodium 616mg 26%
Potassium 268mg 6%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 1421IU 28%
Vitamin C 5mg 6%
Calcium 65mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.