Description

This creamy Tortellini Soup is cozy, hearty, and loaded with cheese tortellini, tender spinach, and a rich tomato cream broth. It’s the perfect one-pot comfort food, quick enough for weeknights but special enough for guests.

Ingredients

1 tablespoon olive oil

1 small yellow onion, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1 can (15 oz) crushed tomatoes

4 cups vegetable or chicken broth

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

9 ounces cheese tortellini (refrigerated or frozen)

1/2 cup heavy cream

3 cups fresh baby spinach

Grated parmesan cheese, for serving (optional)

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Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until soft.

2. Add minced garlic and cook for another 30 seconds, stirring constantly.

3. Stir in tomato paste and crushed tomatoes. Cook for 1-2 minutes to intensify flavor.

4. Pour in the broth. Add Italian seasoning, salt, and black pepper. Stir and bring to a gentle simmer.

5. Add cheese tortellini and cook according to the package instructions (5–7 minutes if fresh/refrigerated, 8–10 if frozen).

6. Reduce heat and stir in heavy cream. Simmer for 2–3 minutes to slightly thicken.

7. Add spinach and stir until just wilted, about 1–2 minutes.

8. Taste and adjust seasonings if needed.

9. Serve hot, topped with grated parmesan and crusty bread on the side if desired.

Notes

Don’t overcook the tortellini or it may fall apart in leftovers—cook just until tender.

You can swap spinach for kale or frozen spinach (just thaw and drain first).

For added protein, stir in cooked Italian sausage or shredded rotisserie chicken.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: One-pot
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 6g
Sodium: 860mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 14g
Cholesterol: 60mg