Creamy Tomato Tortellini Soup (Printable)
Comforting tomato base with tender tortellini and fresh spinach in a creamy, one-pot preparation.
# What You'll Need:
→ Vegetables & Aromatics
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 carrot, peeled and diced
05 - 1 celery stalk, diced
→ Soup Base
06 - 1 can (28 oz) crushed tomatoes
07 - 4 cups vegetable broth
08 - 1 teaspoon dried basil
09 - 1 teaspoon dried oregano
10 - ½ teaspoon crushed red pepper flakes (optional)
11 - Salt and black pepper, to taste
→ Dairy & Tortellini
12 - ½ cup heavy cream
13 - 1 package (9 oz) cheese tortellini (fresh or refrigerated)
14 - 4 cups baby spinach leaves
→ Finishing Touches
15 - ¼ cup grated Parmesan cheese, plus more for serving
16 - Fresh basil leaves, for garnish (optional)
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrot, and diced celery. Sauté for 5 minutes until softened.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Pour in crushed tomatoes and vegetable broth. Stir in dried basil, oregano, and crushed red pepper flakes. Season with salt and black pepper to taste.
04 - Bring the mixture to a gentle boil. Reduce heat and simmer uncovered for 10 minutes to develop flavors.
05 - Add cheese tortellini to the pot and simmer for 5 to 7 minutes until tender and cooked through.
06 - Lower the heat to low. Stir in heavy cream and baby spinach leaves. Cook for 2 to 3 minutes until spinach wilts and the soup becomes creamy.
07 - Stir in grated Parmesan cheese. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls. Garnish with additional Parmesan and fresh basil leaves if desired. Serve hot.
# Expert Advice:
01 -
- One pot means one cleanup, and honestly, that's half the battle on a weeknight.
- Cheese tortellini melts into the creamy sauce, making every spoonful feel indulgent without any pretense.
- Fresh spinach wilts right in at the end, sneaking in nutrition without changing the flavor you fell in love with.
02 -
- Don't add the cream until the very end and on low heat—if it boils, it can separate and look grainy, which is a real shame when you've done everything else right.
- Fresh or refrigerated tortellini is non-negotiable here; dried pasta will bloat up and fall apart instead of staying tender and creamy.
- The spinach has to go in raw, not pre-wilted—it adds a brightness that cooked spinach can't give you, and it wilts in seconds anyway.
03 -
- If you want to make this ahead, cook everything except the tortellini and spinach, then reheat and add those components fresh when you're ready to eat.
- A wooden spoon is your best friend here—it won't scratch your pot and it feels honest in your hand while you're stirring.