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Creamy Tomato Cheese Tortellini Soup Recipe

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3.9 from 20 reviews

This Creamy Tomato Cheese Tortellini Soup is a comforting and hearty dish perfect for a cozy meal. Featuring a flavorful blend of sautéed vegetables, garlic, Italian herbs, and diced tomatoes simmered in vegetable broth, it incorporates tender cheese tortellini and creamy heavy cream with fresh spinach for added nutrition. Finished with freshly grated Parmesan, basil, and a drizzle of olive oil, this soup is both rich and satisfying, served best with crusty bread to soak up the delightful broth.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Aromatics

  • 2 tablespoons olive oil (plus more for topping)
  • 1 medium carrot, diced small
  • 1 medium celery stalk, diced small
  • 1 small yellow onion, diced small
  • 3 cloves garlic, minced

Seasonings

  • 2 teaspoons dried Italian herb seasoning
  • 1 pinch red chili flakes
  • ½ teaspoon garlic powder
  • salt and pepper, to taste

Liquids & Base

  • 1 (28 ounce) can Tuttorosso diced tomatoes
  • 5 cups vegetable broth
  • 1 cup heavy cream

Pasta & Greens

  • 9 ounces refrigerated or fresh cheese tortellini (not dried)
  • 3 loosely packed cups baby spinach

Garnishes

  • Freshly grated Parmesan cheese
  • Fresh basil, torn
  • Additional olive oil for drizzling

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium-low heat. Add the diced carrot, celery, and onion. Sauté until the vegetables soften, about 8 to 10 minutes. Stir in the minced garlic, dried Italian herb seasoning, and red chili flakes. Continue sautéing for an additional minute until fragrant.
  2. Add Tomatoes and Broth: Pour in the diced tomatoes, garlic powder, and vegetable broth. Season with salt and pepper to taste. Cover the pot, increase the heat to medium, and bring the broth to a boil. Then reduce to simmer and cook until the carrots are fork-tender, approximately 10 to 15 minutes.
  3. Cook Tortellini: Remove the lid and add the cheese tortellini to the pot. Cook just until the pasta is al dente, about 3 to 5 minutes depending on your tortellini brand. Avoid overcooking as the tortellini will continue to expand in the warm broth.
  4. Add Cream and Spinach: Turn the heat down to low. Once the soup is settled, stir in the heavy cream and baby spinach. Simmer gently until the spinach wilts and the soup is warmed through. Taste and adjust seasoning with salt and pepper if needed. Remove the pot from heat immediately.
  5. Serve and Garnish: Ladle the soup into bowls and garnish with torn fresh basil and freshly grated Parmesan cheese. Drizzle a little olive oil over the top for extra flavor. Serve with freshly baked bread for soaking up the rich broth.

Notes

  • Make sure not to overcook the tortellini; it should be al dente as it will soften further in the hot soup.
  • You can substitute heavy cream with half-and-half for a lighter version but the soup may be less creamy.
  • For a spicier kick, increase the amount of red chili flakes according to your preference.
  • Use fresh herbs if available for more vibrant flavor in place of dried Italian seasoning.
  • This soup pairs wonderfully with crusty bread or garlic bread for dipping.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to preserve creaminess.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/creamy-tomato-cheese-tortellini-soup-recipe/