Tomato Tortellini Soup
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5.0
51 reviews
Excellent
Tomato Tortellini Soup
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This creamy Tomato Tortellini Soup recipe is easy to make with cheese-filled tortellini, spinach, and the most flavorful broth. It also makes the best freezer meal idea!
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Ingredients
Seasonings
- 1 teaspoon Italian seasonings
- 1 teaspoon mustard powder
- ½ teaspoon dried basil
- 1 pinch red pepper flakes
Soup
- 2 Tablespoons butter
- 2 teaspoons olive oil
- 1 yellow onion diced
- ½ cup carrots diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/2 cup dry white wine see notes
- 3 cups chicken broth
- 2 14.5 oz. cans diced tomatoes undrained
- ¾ cup heavy cream
- 2 cups spinach
- 2 cups refrigerated Tortellini see notes
- ½ teaspoon salt optional
For Serving
- Parmesan Cheese
Instructions
Instructions
- Take out the heavy cream to allow it to come down to room temperature while the soup cooks. Combine the seasonings and set aside.
- Heat the butter and olive oil in a large pot over medium heat. Add the onions and carrots and stir to coat. Reduce to medium-low, cover and cook until the onions begin to caramelize, about 25 minutes. Lift the lid and stir every few minutes during cooking and reduce heat to low if vegetables begin to cook too rapidly.
- Add the garlic, seasonings, tomato paste, hot sauce, and Worcestershire sauce. Stir to combine, then add the wine. Let the wine bubble gently until reduced by half, about 4 minutes. Use a silicone spatula to stir and “clean” the bottom of the pot as it cooks.
- Add the diced tomatoes and chicken broth and remove from heat. Use an immersion blender to blend until smooth, or carefully transfer to a blender.
- Return to the stove. Bring to a boil, then reduce to a simmer. Let it simmer and reduce for 30 minutes, uncovered. It will thicken and the flavors will concentrate and blend together. Stir occasionally as it simmers.
- Reduce heat to low. Slowly add the cream, stirring continuously. Taste the soup and stir in ½ teaspoon of salt if desired.
- Add the spinach. (Optional: roughly chop the spinach prior to adding it.) Add the tortellini and cook for 3-4 minutes, or as instructed on Tortellini package. (If the tortellini requires a longer cooking time, add the spinach during the last 2-3 minutes.)
- Garnish with Parmesan cheese and serve!
Notes
- Pro Tips
- Storage
- You can't taste the mustard powder, Worcestershire sauce, or hot sauce outright in this soup, they act as flavor enhancers and make a big difference in the end result. (The hot sauce doesn't make the soup hot/spicy.)
- I use RANA refrigerated cheese-filled tortellini for this recipe. (A variety of different filling options may be used!)
- I also use Frank's Hot Sauce, but any variety is fine.
- For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer and flavor the soup. If any remains at the end of cooking, it can be discarded. Salt will likely not need to be added if you do this.
- The wine adds a really nice flavor element to this soup but if you don't cook with wine, you can use chicken broth instead.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Top this soup with Ranch Oyster Crackers for even more flavor!
- Store in an airtight container and refrigerate for up to 3 days. Note that the tortellini will continue to absorb some of the broth during storage. I like to remove the tortellini from the soup and store it separately. You can also boil it on the side and add it directly to serving bowls.
- This soup does freeze well. Consider boiling the tortellini separately so that it doesn’t absorb too much broth or get overly soft.
- Nutritional information is per cup, there are approximately 11 cups in this recipe.
Nutrition Information
Show Details
Calories
172kcal
(9%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
587mg
(24%)
Potassium
294mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1901IU
(38%)
Vitamin C
15mg
(17%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 11cups
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 587mg | 24% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1901IU | 38% |
| Vitamin C | 15mg | 17% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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