Description
This creamy tomato tortellini soup with spinach is the ultimate comfort food. With its rich, velvety tomato broth, cheesy tortellini, fresh spinach, and a touch of Parmesan cheese, it’s a cozy, satisfying meal that’s ready in just 30 minutes. Perfect for chilly nights or when you need something deliciously comforting.
Ingredients
For the Soup Base:
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1 tbsp olive oil
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1 small onion, finely chopped
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3 cloves garlic, minced
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4 cups chicken or vegetable broth
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1 (14.5 oz) can diced tomatoes (undrained)
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1 cup heavy cream
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1/2 tsp dried basil
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1/2 tsp dried oregano
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Salt and pepper, to taste
For the Main Ingredients:
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1 (9 oz) package cheese tortellini (fresh or frozen)
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4 cups fresh baby spinach
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1/2 cup grated Parmesan cheese
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Fresh basil, chopped (for garnish, optional)
Instructions
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Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add onions and cook until softened (about 4–5 minutes). Add garlic and cook for an additional minute until fragrant. -
Build the Soup Base:
Add broth, diced tomatoes, heavy cream, dried basil, oregano, salt, and pepper. Stir well and bring to a simmer. -
Cook the Tortellini:
Add tortellini to the simmering soup. Cook according to package instructions (about 5–7 minutes for fresh and 8–10 minutes for frozen). -
Add the Spinach:
During the last 2 minutes of cooking, add spinach and stir until wilted. -
Finish with Parmesan:
Stir in Parmesan cheese until melted. Adjust seasoning as needed. -
Serve and Garnish:
Ladle into bowls, garnish with fresh basil if desired, and enjoy!
Notes
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For a lighter version, use half-and-half instead of heavy cream.
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To make it vegetarian, use vegetable broth.
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To freeze, prepare the creamy tomato base without the tortellini and spinach. Add them when reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian-American