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Tomato Tortellini Soup
5 from 57 votes

Tomato Tortellini Soup

Tomato Tortellini Soup features a creamy tomato base blended smooth and simmered with Italian herbs and spices. Cheese tortellini and fresh spinach finish the soup, creating comforting bites of pasta in a rich, velvety broth. The recipe balances the acidity of crushed tomatoes with cream and fresh basil for warmth and mild herbiness.

Servings: 6 servings
Course: Dessert
Cuisine: Italian

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

    Cup of Yum
  1. 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. 
  2. Stir in the garlic and cook for 1 minute, or until fragrant.
  3. Add in the broth and crushed tomatoes. Increase heat to medium-high and bring to boil.
  4.  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. 
  5. Using a food processor or blender, working in small batches, puree the soup until completely smooth.
  6. 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. 
  7. 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. 
  8. Ladle the soup into mugs or bowls and top each with plenty of Parmesan cheese. Serve warm!