Creamy Tortellini Soup
User Reviews
4.4
10 reviews
Good
-
Prep Time
15 mins
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Total Time
15 mins
-
Servings
4 people
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Calories
474 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Creamy Tortellini Soup
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Creamy Tortellini Soup is made with refrigerated cheese tortellini cooked in a cheesy tomato sauce with garlic and spinach. This vegetarian recipe is made in one pot, in just 15 minutes for a quick and easy meal!
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Ingredients
- 1 tablespoon olive oil
- ½ cup onion diced
- 3 cloves garlic minced
- 4 cups spinach fresh
- 28 ounces crushed tomatoes or diced tomatoes
- 15 ounces tomato sauce
- 4 cups vegetable broth
- 2 tablespoons Italian seasoning click link for the recipe
- 10 ounces fresh cheese tortellini see notes below, refrigerated
- ½ cup heavy cream
- ¼ cup Parmesan Cheese grated
- 2 tablespoons basil fresh
Instructions
- Add the olive oil to a large pot on the stove over medium high heat.
- Once the oil is hot, add the diced onions and cook for 4 minutes.
- Add the minced garlic and spinach leaves, and cook for an additional 1-2 minutes.
- Add the diced tomatoes, tomato sauce, vegetable broth and Italian seasoning to the pot with the vegetables and bring the liquid to a simmer.
- Once simmering, add the tortellini and cook 3-4 minutes. Add 1 additional minute if the tortellini is frozen.
- Add the heavy cream and parmesan cheese, stir to combine and simmer for an additional 1-2 minutes.
- Remove from the heat and serve topped with fresh basil.
Notes
- Spinach – you can use fresh baby spinach or frozen spinach for this recipe. If using fresh spinach, you’ll want 4 cups of leaves. If using frozen spinach, I recommend using one 16 ounce bag of frozen, chopped spinach leaves.
- Crushed tomatoes – using canned crushed tomatoes in this recipe creates a rich, tomato sauce, that’s smooth and creamy. You can also use canned diced tomatoes if you prefer a chunky tomato sauce.
- Cheese tortellini – for this recipe, I recommend refrigerated cheese tortellini. You can usually find these in bags near the deli section of most major grocery stores. The tortellini can come out of the refrigerator, or straight from the freezer. If the tortellini are frozen, you’ll want to add 1 more minute to the cooking time. If using dried cheese tortellini, you will need to add 7 minutes to the cooking time, after the pasta has been added to the soup.
- Leftovers - store leftover soup in an airtight container in the fridge, and consume within 6 days. I do not recommend freezing the soup because of the heavy cream and pasta in the recipe.
- To reheat this soup on the stove - add it to a medium pot over medium heat. Stir frequently for 8-10 minutes, or until the soup is hot.
- To reheat the soup in the microwave - place it in a microwave-safe bowl and reheat it for 2 minutes.
Nutrition Information
Show Details
Calories
474kcal
(24%)
Carbohydrates
53g
(18%)
Protein
17g
(34%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
71mg
(24%)
Sodium
1961mg
(82%)
Potassium
984mg
(21%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
4605mg
(92%)
Vitamin C
36.7mg
(41%)
Calcium
347mg
(35%)
Iron
6.6mg
(37%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 1961mg | 82% |
| Potassium | 984mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 4605mg | 92% |
| Vitamin C | 36.7mg | 41% |
| Calcium | 347mg | 35% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
10 reviews
Good
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