Creamy Tomato Tortellini Soup
User Reviews
5
Creamy Tomato Tortellini Soup
Description
This soup is built on a tomato-rich broth made from sautéed onion and garlic, blending diced tomatoes with passata, tomato paste, and chicken stock seasoned with Italian dried herbs and optional chili flakes for subtle heat. The addition of heavy cream softens the acidity of the tomatoes and produces a velvety texture. Cheese tortellini are cooked in the simmering broth until tender, imparting a satisfying richness.
Fresh spinach and basil are stirred in near the end, wilting gently to complement the creamy base. Parmesan cheese added before serving deepens the flavor and brings a savory note. The soup is warm and filling, suitable as a lunch or light dinner option.
You can prepare this soup in advance by cooking and cooling the tomato base separately, then adding fresh tortellini just before serving to maintain their texture. This helps accommodate meal timing without loss of quality.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 4 cloves garlic minced
- 28 ounces diced tomatoes or 6 fresh vine-ripened tomatoes, chopped
- 2 teaspoons Italian dried herbs or seasoning
- ½-1 teaspoon red chili flakes adjust to suit your taste, optional
- 4 cups chicken stock
- 28 oz passata
- 3 tablespoons tomato paste
- 1 cup heavy cream or half-and-half
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 2 cheese tortellini I use dried not fresh; choose any flavour you like, packet
- ½ cup Parmesan Cheese shredded
- 4 cups baby spinach leaves washed and dried
- ¼ cup basil roughly torn or chopped, fresh
Instructions
- Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and sauté until fragrant (about 1 minute).
- Add tomatoes, Italian herbs (or seasoning) and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste.
- Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes.
- Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the parmesan cheese, spinach and basil; stir until wilted. Serve warm.
Notes
- Prepare the tomato soup base ahead of time; refrigerate and add fresh tortellini just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 56mg | 19% |
| Sodium | 517mg | 22% |
| Potassium | 1.325mg | 0% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 4.087IU | 0% |
| Vitamin C | 54mg | 60% |
| Calcium | 212mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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