Tomato Tortellini Soup

This creamy Tomato Tortellini Soup is the ultimate comfort food, combining tender tortellini, rich tomato broth, and a perfect balance of seasonings. Made with fresh ingredients like chicken broth, spinach, and a splash of dry white wine, this easy soup recipe is ideal for a cozy dinner or a quick weeknight meal. The addition of Parmesan cheese creates a deliciously savory finish. Whether you prefer a vegetarian version or want to add extra spice, this customizable soup recipe will satisfy your taste buds. Perfect for meal prep, freezing, and serving with garlic bread or a side salad. Try this healthy, hearty tomato soup with tortellini today!

Ingredients

Seasonings

• 1 teaspoon Italian seasoning
• 1 teaspoon mustard powder
• ½ teaspoon dried basil
• 1 pinch red pepper flakes

Soup

• 2 tablespoons butter
• 2 teaspoons olive oil
• 1 yellow onion, diced
• ½ cup carrots, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• ½ cup dry white wine (see notes)
• 3 cups chicken broth
• 2 (14.5 oz) cans diced tomatoes, undrained
• ¾ cup heavy cream
• 2 cups spinach
• 2 cups refrigerated tortellini (see notes)
• ½ teaspoon salt (optional)

For Serving

• Parmesan cheese, for garnish

Instructions

1. Allow the heavy cream to come to room temperature while the soup cooks. Combine all seasonings and set aside.
2. In a large pot, heat the butter and olive oil over medium heat. Add the onions and carrots, stirring to coat. Lower the heat to medium-low, cover, and cook until the onions begin to caramelize, about 25 minutes. Stir occasionally and adjust heat if the vegetables cook too quickly.
3. Add the garlic, seasonings, tomato paste, hot sauce, and Worcestershire sauce. Stir well to combine, then pour in the wine. Let the wine simmer for about 4 minutes until it reduces by half, stirring occasionally to “clean” the bottom of the pot.
4. Stir in the diced tomatoes and chicken broth, then remove from heat. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a regular blender.
5. Return the soup to the stove. Bring to a boil, then reduce to a simmer. Let it cook uncovered for about 30 minutes to thicken and blend the flavors, stirring occasionally.
6. Lower the heat and slowly add the cream, stirring continuously. Taste and add salt, if desired.
7. Add the spinach (roughly chopped, if preferred) and tortellini. Cook for 3-4 minutes or according to package instructions. If the tortellini requires a longer cooking time, add the spinach 2-3 minutes before it’s done.
8. Garnish with Parmesan cheese and serve. Enjoy!

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Why You’ll Love This Recipe

This Tomato Tortellini Soup is a rich and comforting dish perfect for any season. The combination of creamy broth, tender tortellini, and sautéed vegetables creates a delicious, hearty meal that’s full of flavor. The easy-to-follow steps and simple ingredients make it an accessible recipe for both beginner and seasoned cooks.

Tips

• Slowly add the cream: To prevent curdling, make sure the soup is on low heat when adding the cream, and stir continuously.
• Adjust thickness: If you prefer a thicker soup, allow it to simmer longer before adding the cream.
• Tortellini variations: You can use any kind of tortellini, such as cheese, spinach, or meat-filled, depending on your preference.
• Blending method: If you don’t have an immersion blender, you can use a regular blender in batches. Just be careful when transferring hot liquids.

Variations and Substitutions

• Vegetarian version: Use vegetable broth instead of chicken broth and substitute the tortellini with a plant-based option.
• Spicier soup: Increase the red pepper flakes or add a few dashes of your favorite hot sauce for extra heat.
• Dairy-free: Use coconut cream or a dairy-free alternative instead of heavy cream. Choose dairy-free tortellini as well.
• Herbs: Feel free to experiment with additional herbs like thyme, rosemary, or oregano for a more complex flavor.

FAQs

• Can I make this soup in advance?
  Yes! This soup stores well in the fridge for up to 3-4 days. Reheat on the stove and add a little extra broth if it thickens too much.
• Can I freeze the soup?
  While the soup can be frozen, the cream may separate after thawing. To avoid this, you can freeze the soup without the cream and add it in after reheating.
• Can I use frozen spinach?
  Yes! You can substitute frozen spinach for fresh. Just make sure to thaw and drain it before adding it to the soup.

Serving Suggestions

This soup pairs beautifully with a crusty loaf of bread or a side salad. For a fuller meal, try serving it with garlic bread or a charcuterie board. The Parmesan cheese on top enhances the creamy texture and adds a nice salty contrast.