Creamy Tomato Tortellini Soup with Spinach
This Creamy Tomato Tortellini Soup with Spinach is SO comforting! A luscious blend of tangy tomatoes, cheesy tortellini, and fresh spinach in a creamy, savory broth.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Chef’s knife
- Measuring spoons and cups
- Ladle
Ingredients
- 2 tablespoons olive oil for sautéing and flavor base
- 1 onion finely chopped
- 4 cloves garlic minced
- 28 ounces diced tomatoes or 6 fresh vine-ripened tomatoes, chopped
- 2 teaspoons Italian dried herbs or seasoning
- 0.5-1 teaspoon red chili flakes optional
- 4 cups chicken stock vegetable stock works too
- 28 ounces passata smooth tomato puree
- 3 tablespoons tomato paste intensifies tomato flavor
- 1 cup heavy cream or half-and-half
- salt and pepper to taste
- 2 packets cheese tortellini dried works best, choose your favorite flavor
- 0.5 cup Parmesan cheese shredded
- 4 cups baby spinach leaves washed and dried
- 0.25 cup fresh basil roughly torn or chopped
Instructions
- Heat 2 tablespoons of olive oil in your large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes until translucent and soft. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, avoiding browning.
- Add the diced tomatoes (or fresh chopped tomatoes) to the pot along with the Italian dried herbs and red chili flakes, if using. Stir and let the tomatoes soften and release juices for about 5 minutes.
- Pour in the chicken stock, passata, and tomato paste. Stir to combine thoroughly. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes to meld flavors.
- Slowly stir in the heavy cream or half-and-half for creaminess. Season with salt and pepper, adjusting to taste.
- Add the dried cheese tortellini directly to the simmering soup. Cook according to package instructions, about 7-9 minutes, until tender.
- Once tortellini is cooked, stir in the baby spinach leaves and shredded Parmesan cheese. The spinach will wilt quickly and Parmesan will melt into the broth.
- Turn off the heat and fold in torn fresh basil leaves. Serve hot, optionally garnished with extra Parmesan. Enjoy with crusty bread or a side salad.
Notes
- Add a pinch of sugar or extra cream if the soup tastes too acidic from the tomatoes.
- To avoid mushy tortellini, cook just until tender and consider adding tortellini later in the cooking process.
- If the soup is too thick, thin with additional chicken stock or water to desired consistency.
- For best texture, add spinach at the very end just before serving to keep it vibrant and fresh.
- Use vegetable stock and meat-free tortellini for a vegetarian version.