This Tomato Tortellini Soup is a warm hug in a bowl! With tender tortellini stuffed with cheese and a rich, flavorful tomato broth, it’s simply comforting.
You can whip this up in no time—perfect for busy weeknights! I love adding a sprinkle of fresh basil on top; it makes the soup feel fancy without any fuss!
Key Ingredients & Substitutions
Olive Oil: Olive oil adds a rich flavor. If you’re out, canola or vegetable oil will work just fine. I usually keep a blend for different cooking styles!
Onion: A small onion gives the soup sweetness. Yellow onions are great, but if you have shallots, they make a nice alternative thanks to their milder flavor.
Crushed Tomatoes: Canned crushed tomatoes are the star ingredient, providing a rich base. If you prefer fresh, use about 2 pounds of ripe tomatoes; just blend them! You can also swap this for tomato puree if needed.
Heavy Cream: Heavy cream adds creaminess. You can substitute it with half-and-half or even coconut milk for a dairy-free option, but the taste will vary a bit.
Tortellini: Fresh cheese tortellini is my go-to. If you can’t find it, dry tortellini works, but make sure to cook it longer than fresh. You can also use other pasta shapes like ravioli or even gnocchi.
How Do You Get the Perfect Flavor Balance in Your Soup?
Getting the flavors just right can make or break your soup! Start by sautéing the onions and garlic; this builds a solid foundation. The slow simmering of the tomatoes and broth brings out their natural sweetness.
- Keep your heat on medium to prevent garlic from burning.
- Don’t rush the simmering time; let those flavors develop for about 10 minutes.
- Taste and adjust the seasoning before adding cream. A little salt or pepper can go a long way!
Whether you like it creamy or a bit tangy, don’t hesitate to modify it based on your taste!
Tomato Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) canned crushed tomatoes
- 3 cups (750 ml) vegetable or chicken broth
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 9 ounces (255 grams) fresh cheese tortellini
- 2 cups fresh baby spinach leaves
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delicious Tomato Tortellini Soup will take about 10 minutes to prepare and around 20 minutes to cook, totaling about 30 minutes from start to finish. Perfect for a quick meal that warms your heart!
Step-by-Step Instructions:
1. Sauté the Onion:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes, until it’s translucent and soft. This step builds a great flavor base for your soup!
2. Add the Garlic:
Next, toss in the minced garlic and cook for another minute. Stir it around until it becomes fragrant—be careful not to burn it!
3. Combine the Tomatoes and Broth:
Now, pour in those lovely crushed tomatoes along with the broth. Give it a good stir to mix everything together.
4. Season the Soup:
Add in the dried basil, oregano, and a sprinkle of salt and pepper. Bring the soup to a gentle simmer and let it cook for about 10 minutes. This simmering time allows the flavors to blend beautifully.
5. Blend the Soup:
If you like your soup smooth, use an immersion blender to puree it until it’s nice and creamy. If you don’t have one, you can carefully blend the soup in batches in a standard blender and then return it to the pot.
6. Add Cream and Adjust Seasoning:
Stir in the heavy cream until it’s well combined, and taste the soup. Add more salt or pepper if you think it needs a bit more flavor.
7. Cook the Tortellini:
Add the fresh tortellini to your pot and cook according to the package instructions, usually about 3 to 5 minutes until they’re tender and ready to eat!
8. Finish with Spinach:
Now, add in the fresh spinach leaves and cook them for just about 1 to 2 minutes until they’re wilted and vibrant. They add a lovely color and boost of nutrients!
9. Serve It Up:
Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm and enjoy your delicious meal!
This creamy, cheesy tortellini soup with a rich tomato base is perfect for cozy lunches or dinners! Enjoy every spoonful!
Can I Use Frozen Tortellini Instead of Fresh?
Absolutely! Just add the frozen tortellini directly to the soup without thawing. You may need to increase the cooking time by a couple of minutes until they’re heated through and tender.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Soup Vegan?
Yes! To make this soup vegan, use vegetable broth and replace the heavy cream with canned coconut milk or a non-dairy cream alternative. Make sure your tortellini is also dairy-free!
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread or a fresh salad. You can also enjoy it on its own for a comforting meal!
