Creamy Tortellini Soup

Name: Creamy Tortellini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 1.5 cups each
Ingredients: 1 yellow onion; 2 carrots; 2 talks celery; 4 cloves garlic; 2 Tbsp olive oil; 4 Tbsp tomato paste; 1 oz. can crushed tomatoes; 1.5 tsp Italian seasoning*; 4 cups vegetable broth; 19 oz. cheese tortellini (frozen)**; 1/2 cup heavy cream***; 4 oz. fresh spinach****; 3/4 tsp salt; 1/4 tsp freshly cracked black pepper

User Reviews

4.5

102 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
8 1.5 cups each
Calories
355 kcal
Course
Soup, Lunch, Dinner
Cuisine
American

Creamy Tortellini Soup

Nancy Wheeler

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This Creamy Tortellini Soup features a rich tomato broth, hearty cheese tortellini, a medley of vegetables and tons of comfort in one bowl!

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Ingredients

Servings

1 yellow onion $0.70
2 carrots $0.20
2 talks celery $0.20
4 cloves garlic $0.16
2 Tbsp olive oil $0.44
4 Tbsp tomato paste $0.36
1 oz. can crushed tomatoes $1.67
1.5 tsp Italian seasoning* $0.15
4 cups vegetable broth $0.52
19 oz. cheese tortellini (frozen)** $2.98
1/2 cup heavy cream*** $0.82
4 oz. fresh spinach**** $1.20
3/4 tsp salt $0.04
1/4 tsp freshly cracked black pepper $0.02

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Instructions

Dice the onion, carrot, and celery. Mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with the olive oil. Sauté over medium heat until the onions soften (about 5 minutes).
Add the tomato paste and continue to stir and cook over medium heat for about three minutes more.
Add the crushed tomatoes, Italian seasoning, and vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.
Turn the heat up to medium-high and bring the soup up to a simmer. Let the soup simmer for about 10 minutes, stirring occasionally.
Add the frozen tortellini to the soup and boil for about 3 minutes, or the recommended time on the package needed to cook the tortellini.
Turn the heat off. Stir the heavy cream into the soup. Stir the fresh spinach into the soup until wilted.
Taste the soup and season with salt and pepper to taste (we added about ¾ tsp salt and ¼ tsp pepper).

Notes

*I kept the seasoning simple here by using an Italian seasoning blend instead of using several individual spices. If you don’t have Italian seasoning, you can substitute it with a mix of basil and oregano.
**I used a bag of frozen small cheese tortellini to give the soup extra belly-filling power. You can use just about any flavor of tortellini you’d like for this soup.
***A splash of heavy cream makes the broth extra lush, but you can skip it if you’d like! I love adding the cream because it makes the soup taste like a really rich tomato soup.