This hearty Tomato Tortellini Soup is perfect for chilly days! It features tender tortellini pasta swimming in a rich tomato broth, loaded with veggies and herbs.
Don’t be surprised if you find yourself going back for seconds; it’s just that good! I love adding a sprinkle of cheese on top to make it extra yummy. 🌟
Key Ingredients & Substitutions
Olive Oil: This adds flavor to the base of the soup. If you’re out of olive oil, you can use butter or avocado oil instead. Both will work well without changing the soup’s essence.
Onion: A small onion brings sweetness. If you’re looking for a lower-allergen option, shallots or green onions can be good substitutes.
Crushed Tomatoes: These are the star of the soup. If you want a fresher taste, you can use fresh tomatoes. Just chop them finely and adjust the cook time. Canned diced tomatoes are also a valid option.
Vegetable Broth: While vegetable broth is great for a vegetarian version, chicken broth can add a deeper flavor if you’re not concerned about meat. Homemade broth is also a fabulous choice!
Heavy Cream: For creaminess, I recommend heavy cream, but if you’re looking for a lighter option, half-and-half or even coconut cream can work! To keep it dairy-free, use a plant-based cream substitute.
Spinach: Fresh spinach adds color and nutrition. If you have kale or Swiss chard, they can be delicious alternatives too. Just use what you have on hand!
How Do I Puree the Soup Smoothly?
Pureeing the soup can seem tricky, but here’s the main thing to remember: it’s all about safety and texture! Using an immersion blender is the easiest way to get a smooth consistency directly in the pot without transferring it.
- Make sure to tilt the pot slightly to get the blender close to the bottom for an even blend.
- If using a regular blender, let the soup cool slightly. Fill the blender halfway, and hold the lid down with a cloth to prevent splattering while blending.
- Blend in batches if your blender is small, and return the puree back to the pot.
This process gives your soup that lovely creamy texture without the tomato chunks! Enjoy the velvety goodness. 😊
How to Make Tomato Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (14 oz each) crushed tomatoes
- 2 cups vegetable broth (or chicken broth)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup heavy cream or half-and-half
- 9 oz refrigerated cheese tortellini
- 3 cups fresh spinach, roughly chopped
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese, optional (for serving)
How Much Time Will You Need?
This delicious Tomato Tortellini Soup takes about 10 minutes to prep and around 25 minutes to cook. In total, you’re looking at about 35 minutes from start to finish! It’s a quick and comforting meal, perfect for any day of the week.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté it for about 4-5 minutes until it becomes translucent. This step is essential because it builds a flavorful base for your soup.
2. Add Garlic:
Next, stir in the minced garlic and let it cook for another minute until it’s fragrant. Make sure not to burn it, as burnt garlic can taste bitter!
3. Combine Tomatoes and Broth:
Now, pour in the crushed tomatoes and vegetable broth. Sprinkle in the dried basil, oregano, salt, and pepper. Stir everything together until it’s nicely combined.
4. Simmer for Flavor:
Bring the soup to a gentle boil, then reduce the heat to let it simmer for about 15 minutes. This simmering time will allow all those delicious flavors to meld together beautifully.
5. Blend for Creaminess:
Using an immersion blender, puree the soup until smooth. If you don’t have one, you can carefully transfer the soup to a regular blender in batches. Just make sure to blend carefully, as hot liquids can splatter!
6. Stir in the Cream:
After blending, return the soup to the pot (if you used a regular blender) and stir in the heavy cream. Heat the soup through but don’t bring it to a boil again; you just want it warm and creamy.
7. Add the Tortellini:
Next, add the refrigerated cheese tortellini to the pot and cook according to package instructions, usually about 3-5 minutes. The tortellini will become tender and add lots of flavor!
8. Add Fresh Spinach:
Just before serving, fold in the chopped fresh spinach. Allow it to cook for 1-2 minutes until it wilts down into the soup, adding a lovely fresh element to the dish.
9. Serve and Garnish:
Ladle the soup into bowls and top it off with fresh parsley or basil. If you love cheese, sprinkle some grated Parmesan on top for an extra touch of flavor.
10. Enjoy!
Serve the soup hot with crusty bread on the side for dipping. This comforting Tomato Tortellini Soup is sure to be a hit, so enjoy every spoonful!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can use frozen tortellini! Just add an extra minute or two to the cooking time, as frozen pasta takes a bit longer to cook. There’s no need to thaw them first—just toss them directly into the soup!
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a splash of broth or cream to bring back the creamy texture!
Can I Make This Soup Vegan?
Absolutely! Just substitute the heavy cream with a plant-based cream alternative and use vegetable broth. Ensure that your tortellini is also vegan—there are many delicious options available!
What Else Can I Add to the Soup?
Feel free to customize the soup! Add other vegetables like bell peppers, carrots, or zucchini for extra nutrition. You can also include some cooked protein like shredded chicken or beans for a heartier dish.