Tomato Tortellini Soup
User Reviews
5
Tomato Tortellini Soup
Description
This soup starts by sautéing onions and garlic in olive oil with optional crushed red pepper flakes for subtle heat. It incorporates crushed tomatoes and chicken broth to build a flavorful base, seasoned with fresh basil, Italian seasoning, salt, pepper, and a touch of sugar to temper acidity. After a 30-minute simmer, the soup is pureed until smooth, then finished with heavy cream for richness.
Adding cheese tortellini into the simmering soup cooks the pasta directly in the broth, contributing soft, filled bites that contrast with the creamy tomato base. Fresh spinach is stirred in near the end to wilt just enough for bright color and mild flavor. Adjustment of seasoning ensures balance.
The soup can be garnished with freshly grated Parmesan cheese optionally, enhancing umami. It serves well as a hearty lunch or dinner, combining savory pasta and creamy tomato flavors in one bowl.
Ingredients
- 3 Tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes optional
- 1 cup onion yellow, finely chopped
- 2 cloves garlic minced
- 4 cups chicken broth or vegetable broth
- 2 crushed tomatoes with basil, 28 fluid ounce cans
- 2 Tablespoons basil fresh, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt more if needed
- 1/2 teaspoon black pepper
- 1 granulated sugar 1/2 teaspoons
- 3/4 cup heavy cream
- cheese tortellini 20 ounce bag
- 2 cups spinach fresh, add more if you want
- Parmesan Cheese freshly grated, optional
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!
User Reviews
Overall Rating
5
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