Creamy Tortellini Soup
User Reviews
4.5
Creamy Tortellini Soup
Description
This Creamy Tortellini Soup starts with sautéed onion, carrot, celery, and garlic cooked in olive oil, which forms a flavorful foundation. Tomato paste is stirred in and cooked down before crushed tomatoes, Italian seasoning, and vegetable broth are added. The soup simmers to meld the flavors, then frozen cheese tortellini are added and cooked until tender.
Heavy cream is stirred in at the end to give a smooth, lush texture, balancing the acidity of the tomatoes. Fresh spinach is added just before serving to wilt gently into the soup, contributing a mild green freshness. The resulting soup features tender cheese-filled pasta amid a creamy, tomato-forward broth that carries herbaceous notes from the Italian seasoning.
This soup can be served as a satisfying lunch or a light dinner and pairs well with a simple crusty bread to soak up the creamy broth. Its approachable seasoning and rich mouthfeel make it an inviting choice for cooler days.
The recipe allows flexibility: you may substitute Italian seasoning with basil and oregano, choose any tortellini flavor, and omit the cream if preferred, though it contributes a richer taste.
Ingredients
- 1 yellow onion $0.70
- 2 carrot $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 $2.98, frozen
- 1/2 cup heavy cream $0.82
- 4 oz. spinach $1.20, fresh
- 3/4 tsp salt $0.04
- 1/4 tsp black pepper $0.02, freshly cracked
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
- Italian seasoning can be replaced with a mixture of basil and oregano if needed.
- Any flavor of tortellini works well in this soup to suit different preferences.
- The heavy cream adds richness but can be omitted for a lighter version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81.5 cups each
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 355kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Sodium | 1209mg | 50% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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