Tomato Tortellini Soup
A comforting tomato-based tortellini soup featuring tender cheese-filled pasta, crushed tomatoes, aromatic herbs, fresh spinach, Parmesan, and heavy cream. The finished soup is rich, smooth, and gently seasoned with garlic and red pepper flakes.
Pin it to remember it!
Print Recipe
Ingredients
For the Soup:
- 350 g cheese tortellini
- 3 garlic cloves finely minced
- 1 cup fresh spinach roughly chopped
- 2 1/2 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 2 tablespoons cooking oil
- 3/4 cup heavy cream
- 1/8 teaspoon red pepper flakes
- 2 tablespoons tomato paste preferably Mutti
- 1 onion chopped
- 1 teaspoon granulated sugar
- 28 oz canned crushed tomatoes preferably Cento
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1/8 teaspoon freshly ground black pepper
For the Garnish:
- 3 tablespoons finely grated Parmesan cheese
Instructions
- Heat the cooking oil in a large soup pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the chopped onion and sauté for several minutes, until softened and translucent.
- Stir in the tomato paste, minced garlic, dried basil, dried oregano, salt, black pepper, and red pepper flakes. Cook for approximately 1 minute, stirring continuously so the seasonings and aromatics blend together.
- Pour the low-sodium chicken broth into the pot, followed by the crushed tomatoes along with their liquid.
- Add the cheese tortellini and sugar, then stir thoroughly to distribute the ingredients evenly.
- Cover the pot and lower the heat to medium-low. Simmer for about 3–5 minutes, stirring frequently, until the tortellini is fully cooked and tender.
- After the tortellini has cooked through, pour in the heavy cream and add the chopped fresh spinach.
- Stir gently until the spinach wilts into the hot soup.
- Mix in the grated Parmesan cheese. Taste and adjust the seasoning as necessary with additional salt, pepper, or herbs according to preference.
- Divide the hot tomato tortellini soup among serving bowls and serve immediately.
Notes
Freshly ground black pepper and fresh spinach are preferred for the best flavor and texture. Cento crushed tomatoes and Mutti tomato paste may be used as the preferred tomato products. The soup may be served with crusty bread if desired.