Tomato Tortellini Soup

Name: Tomato Tortellini Soup
Yield: 6 servings
Ingredients: 3 Tablespoons olive oil; 1/4 teaspoon crushed red pepper flakes (optional); 1 cup yellow onion, finely chopped; 2 cloves garlic, minced; 4 cups chicken broth (or vegetable broth); 2 (28 fluid ounce) cans crushed tomatoes with basil; 2 Tablespoons fresh basil, chopped; 1 teaspoon Italian seasoning; 1 teaspoon salt (more if needed); 1/2 teaspoon black pepper; 1 and 1/2 teaspoons granulated sugar; 3/4 cup heavy cream; (1) 20 ounce bag cheese tortellini; 2 cups fresh spinach (add more if you want!); Freshly grated parmesan cheese (optional)

User Reviews

5.0

57 reviews

Excellent

Servings
6 servings
Course
Dessert
Cuisine
Italian

Tomato Tortellini Soup

Iris Warren

Report

This Creamy Tomato Tortellini Soup is so easy and always a crowd-pleaser! Perfect for those chilly nights when you need a little comfort food in your life! Top with plenty of Parmesan cheese and serve with crusty Italian bread (and maybe a glass of red wine...) for an extra tasty meal!

Share:

I Made This!

42 people made this

Print

19 people printed this

Save this

34 people saved this

Ingredients

Servings

3 Tablespoons olive oil
1/4 teaspoon crushed red pepper flakes (optional)
1 cup yellow onion, finely chopped
2 cloves garlic, minced
4 cups chicken broth (or vegetable broth)
2 (28 fluid ounce) cans crushed tomatoes with basil
2 Tablespoons fresh basil, chopped
1 teaspoon Italian seasoning
1 teaspoon salt (more if needed)
1/2 teaspoon black pepper
1 and 1/2 teaspoons granulated sugar
3/4 cup heavy cream
(1) 20 ounce bag cheese tortellini
2 cups fresh spinach (add more if you want!)
Freshly grated parmesan cheese (optional)

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Add the olive oil to a large soup pot and bring to a simmer over medium heat. Add the crushed red pepper flakes and onion and sauté, stirring occasionally, for 5-7 minutes, or until softened.
Stir in the garlic and cook for 1 minute, or until fragrant.
Add in the broth and crushed tomatoes. Increase heat to medium-high and bring to boil.
Stir in the fresh basil, Italian seasoning, salt, pepper, and sugar. Reduce the heat and simmer, stirring occasionally, for 30 minutes. Remove from heat and let cool slightly.
Using a food processor or blender, working in small batches, puree the soup until completely smooth.
Return the soup to the pot, add the cream, and simmer over low heat for 10 minutes, or until slightly thickened. Stir in the tortellini and cook for 5 to 8 minutes, or until the tortellini is cooked through.
Stir in the spinach and cook for another 2 to 3 minutes, or until slightly wilted. Taste and adjust the seasoning, adding more salt and pepper if needed.
Ladle the soup into mugs or bowls and top each with plenty of Parmesan cheese. Serve warm!