Creamy Tomato Tortellini Soup
A delightful, soul-warming soup that combines creamy textures with vibrant tomatoes, perfect for any meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil Fragrant and rich, it sets the base for your flavors.
- 1 medium yellow onion, finely diced Aromatic and tender, it softens beautifully in the pot.
- 3 cloves garlic, minced Known for its savory punch, filling your kitchen with its wonderful aroma.
- 2 tablespoons tomato paste Concentrated and tangy, it enhances the soup's richness.
- 1 teaspoon Italian seasoning Bringing herbs and spices together for a Mediterranean flair.
- 1/4 teaspoon red pepper flakes (optional) For those who like a touch of heat to balance the creaminess.
Main Ingredients
- 1 can (28 oz or 795 g) crushed tomatoes Vibrant and sweet, the star of this recipe.
- 4 cups (950 ml) low-sodium vegetable broth The savory foundation that adds depth.
- 1/2 teaspoon kosher salt, plus more to taste Enhancing all the flavors of your ingredients.
- 1/4 teaspoon black pepper Adding a subtle warmth with every bite.
- 18 oz (510 g) refrigerated cheese tortellini Tender and cheesy, these little pockets are full of joy.
Finishing Touches
- 3/4 cup (180 ml) heavy cream Creating that luscious, creamy texture that comforts the soul.
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving Nutty and salty, it elevates the soup to another level.
- 3 cups (85 g) baby spinach Adding a pop of color and nutrients.
- 1/4 cup fresh basil leaves, torn Aromatic and fresh, it brings the dish to life.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion, stirring frequently for about 4 minutes until it becomes soft and translucent.
- Add the minced garlic, tomato paste, Italian seasoning, and optional red pepper flakes. Cook for 1-2 minutes, stirring constantly.
- Stir in the crushed tomatoes and vegetable broth. Season with kosher salt and black pepper. Bring everything to a gentle simmer, allowing it to bubble for 15 minutes.
- Add the cheese tortellini and let it simmer gently for 4-6 minutes, until tender.
- Lower the heat and stir in the heavy cream, freshly grated Parmesan, and baby spinach.
- Taste and adjust seasoning as needed. Serve hot, garnished with torn basil leaves and extra Parmesan.
Notes
Great served with warm, crusty bread or a fresh garden salad. Ideal for meal prep; the flavors intensify over time.