Tomato Tortellini Soup
User Reviews
5
Tomato Tortellini Soup
Description
Tomato Tortellini Soup starts with slowly caramelized onions and carrots in butter and olive oil, forming a sweet base. Garlic, dried herbs, mustard powder, and red pepper flakes add complexity. Tomato paste and diced tomatoes contribute the tomato foundation, lifted by Worcestershire sauce and hot sauce which enhance savoriness without significant heat. White wine reduces to impart mild acidity before chicken broth is added and the mixture pureed for smoothness.
The addition of heavy cream enriches the broth, creating a velvety mouthfeel complimenting the tender tortellini and fresh spinach cooked gently in the soup. The seasoning is subtle but layered, supporting the mild cheese-filled pasta.
Serve with grated Parmesan sprinkled on top for extra savoriness. This soup can stand alone as a filling meal or pair with light breads or salads. The dish stores well, though tortellini may soften further; removing and refrigerating pasta separately can help maintain texture. The recipe allows for substituting vegetable broth for a vegetarian version.
Ingredients
Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- ½ teaspoon basil dried
- 1 pinch red pepper flakes
Soup
- 2 Tablespoons butter
- 2 teaspoons olive oil
- 1 yellow onion diced
- ½ cup carrot diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/2 cup white wine see notes, dry
- 3 cups chicken broth
- 2 diced tomatoes undrained, 14.5 oz. cans (multiple
- ¾ cup heavy cream
- 2 cups spinach
- 2 cups tortellini see notes, refrigerated
- 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
- The mustard powder, Worcestershire sauce, and hot sauce serve as background flavor enhancers without making the soup spicy.
- Use refrigerated cheese tortellini, such as RANA, or fill them with your choice of cheese or fillings.
- Adding a Parmesan or Romano rind while simmering deepens flavor; remove rind before serving.
- Store soup in an airtight container up to 3 days; keep tortellini separate to prevent over-softening.
- Freeze soup without tortellini; boil pasta fresh to maintain texture upon serving.
- Chicken broth can be substituted with vegetable broth for a vegetarian alternative.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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