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Creamy Tortellini Soup (30 minutes!)

Tortellini soup
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5 from 4 reviews

This 5-star tortellini soup is lusciously creamy! It’s easy and under 30 minutes, with big flavor from tomatoes, spinach, and Parmesan.

Ingredients

Scale
  • 1 small yellow onion
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 28-ounce fire roasted crushed tomatoes
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 1 teaspoon each dried oregano and dried basil
  • 1 teaspoon kosher salt, plus more to taste
  • 4 cups baby spinach (or chopped standard spinach), packed
  • 1 handful fresh basil leaves (about 6 to 8 large leaves)
  • 1/2 cup heavy cream (or half and half or whole milk)*
  • 1/2 cup grated Parmesan cheese
  • 12 to 16 ounces frozen or refrigerated tortellini, any flavor

Instructions

  1. Dice the onion. Mince the garlic.
  2. In a large pot or Dutch oven, heat the olive oil. Add the onion and sauté for about 5 to 6 minutes until translucent. Add the garlic and sauté 30 seconds more. 
  3. Add the crushed tomatoes, tomato paste, broth, herbs and kosher salt. Bring to a simmer and simmer for 8 minutes. 
  4. Stir in the spinach, basil leaves, heavy cream and Parmesan cheese. Bring to simmer and add the tortellini. Cook according to the package instructions: about 2 to 3 minutes for refrigerated and 3 to 5 minutes for frozen. Taste and add additional salt as desired (we added another 1/4 teaspoon). Serve immediately.
  5. Make ahead and storage: Store leftovers refrigerated. The pasta does soak up quite a bit of the broth, so you may want to add a splash of water when reheating. If you make it ahead, we recommend making the soup without the tortellini; then heat it up and cook the pasta right before serving. 

Notes

*Vegan variation: use vegan tortellini and substitute 1/2 cup Cashew Cream for the heavy cream and Parmesan, adding more to taste as desired.

Find it online: https://www.acouplecooks.com/tortellini-soup/