This Creamy Tomato Tortellini Soup is so delicious and warming to the soul. It's hearty and smooth with deep tomato flavors. In 45 minutes from start to finish, you will have a large dutch oven full of this heavenly goodness.
Anyone else obsessed with soup? Please let me know I'm not the only one. I start cooking soup as soon as September hits, even if it's still 80 degrees out.
Once any humidity leaves the South, I take that as a message from the universe that it is time to make every variety of soup possible from hearty recipes like Chicken Dumpling Soup to Healthy Vegetable Soup. I love them all!
This recipe really hits the spot. It has tortellini for the pasta, which everyone who knows me, knows that tortellini is my weakness.
Love Tortellini recipes? Try my Pesto Tortellini Salad & Creamy Chicken Tortellini.
Jump to:
Why You'll Love This Recipe:
- It is creamy, delicious and makes the perfect pair with a grilled cheese
- This recipe is super quick to make
- The ingredients are simple and inexpensive
- It's warm & cozy for those chilly Fall or Winter days
If you love cozy soup recipes, make sure to check out my Cheesy Bacon Potato Soup, Chicken Meatball Soup, Chicken Tikka Masala Soup, and Bistro French Onion Soup.
Ingredients for this Creamy Tortellini Soup:
Tomato Sauce, Tomato Paste and Crushed Tomato: Adds flavor and thickens the soup base
Tortellini: Cheese stuffed pasta to create a hearty element to fill our belly
Chicken Stock: Deep, rich flavor, and the base of this soup.
Onion, Red Pepper, Garlic: Vegetables added to deepen flavor. They will be immersion blended and will only have the notes of flavor left, rather than the actual vegetable pieces. They also help to contribute to the creamy texture.
Spinach: Added for color and nutrition.
Heavy Cream: Adds the smooth, creamy flavor that is 100% necessary for this soup
Black pepper, salt, bay leaf, dried basil, dried thyme, and dried oregano: Herbs and Spices for a burst of Italian flavor!
My homemade soup croutons or store-bought parmesan crisps are delicious for topping this soup too!
Variations and Substitutions:
Not big on spinach or bell peppers? You can leave either out.
Love Spinach? Add in another handful.
If you need a vegetarian version, substitute the chicken stock with vegetable stock.
Big on Italian Recipes? Try my Crusted Chicken Romano, Caprese Burrata Salad, and Lasagna with Italian Sausage.
How to Make Tomato Tortellini Soup:
Step 1: On the stovetop, heat a dutch oven to a little under medium heat. Add olive oil and allow to heat up for a few minutes. Toss in the onions, red bell pepper and salt. Cook until softened, about 4 to 5 minutes, stirring occasionally. Sprinkle in black pepper, dried basil, dried thyme, dried oregano, bay leaf and minced garlic to the veggie mixture. Stir well and allow the garlic to cook for 30 seconds until fragrant.
Step 2: Pour in the stock, crushed tomatoes, tomato sauce, and tomato paste. Stir well. Cover and allow the soup to come to a boil. Turn the heat to low and cook for an additional 15 minutes.
Step 3: While the soup is simmering, boil a separate pot of water for the tortellini. Cook the pasta according to the directions on the package. Boil until al dente. Strain and set aside for serving.
Step 4: Remove bay leaf and turn the heat off. Take an immersion blender and blend entirely until there are no vegetables seen in the broth. *Be very careful not to burn yourself. It's hot and can splash*
Step 5: Into the soup, add spinach and heavy cream. Stir well. Turn heat back to low, and cook for 5 to 10 minutes. Season with salt and black pepper to taste.
Step 6: To serve, ladle the soup into a bowl and toss in about 5 to 6 of the warm tortellini into each bowl. Optional: Top with parmesan cheese, parmesan crisps or my homemade soup croutons. Enjoy!
Expert Tips:
- I highly recommend making the tortellini separately and adding into the soup to avoid the pasta becoming mush if you cook it in the soup broth.
- If you don't have an immersion blender, you can use a regular blender. Allow the soup to cool a bit before transferring it to the blender to avoid burning yourself.
Recipe FAQs:
Yes! Use a 32 ounce of vegetable stock instead of chicken stock. Everything else is good to go!
A meat filled tortellini would be a great option, if you want to add meat. The broth will get greasy if you add, for instance, sausage directly into the soup. You could also cook the sausage on the side and drain the fat before adding it into the soup.
The cooking time for tortellini is usually between 4 and 8 minutes. Check the package instructions. Tortellini tastes best al dente, so you don't want to overcook. This is why we don't cook the tortellini directly in the soup, because it's too easy to become mushy.
Storage:
Store the soup separate from the tortellini in the fridge. When you heat it up in the microwave or the stovetop, add it in then. It will keep it the al dente texture we want.
More Soup Recipes You Will Love:
If you tried this Tomato Tortellini Soup Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Tomato Tortellini Soup
- Total Time: 45 minutes
- Yield: 6 servings
Description
This creamy tomato spinach tortellini soup is so delicious and warming to the soul. It is hearty and smooth with deep tomato flavors. In 45 minutes from start to finish, you will have a large dutch oven full of this heavenly goodness.
Ingredients
- 32 ounce chicken stock
- 1 tablespoon olive oil
- 28 ounce can crushed tomato
- 15 ounce can tomato sauce
- 1 tablespoon tomato paste
- 1 cup of medium diced red pepper
- 1 cup of medium diced yellow sweet onion
- ½ teaspoon minced garlic
- 1 bay leaf
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 10 ounces of tortellini, in package
- 1 cup of fresh baby spinach, stems removed and chopped into pieces
- 1 cup of heavy cream
Optional topping: ½ cup of parmigiano-reggiano cheese and/or parmesan cheese crisps (in salad isle or with specialty cheeses in the grocery store)
Instructions
- On the stovetop, heat a dutch oven to a little under medium heat. Add olive oil and allow to heat up for a few minutes.
- Toss in the onions, red bell pepper and salt. Cook until softened, about 4 to 5 minutes, stirring occasionally. Sprinkle in black pepper, dried basil, dried thyme, dried oregano, bay leaf and minced garlic to the veggie mixture. Stir well and allow the garlic to cook for 30 seconds until fragrant.
- Pour in the stock, crushed tomatoes, tomato sauce, and tomato paste. Stir well. Cover and allow the soup to come to a boil. Turn the heat to low and cook for an additional 15 minutes.
- While the soup is simmering, boil a separate pot of water for the tortellini. Cook the pasta according to the directions on the package. Boil until al dente. Strain and set aside for serving.
- Remove bay leaf and turn the heat off. Take an immersion blender and blend entirely until there are no vegetables seen in the broth. *Be very careful not to burn yourself. It's hot and can splash*
- Into the soup, add spinach and heavy cream. Stir well. Turn heat back to low, and cook for 5 to 10 minutes. Season with salt and black pepper to taste.
- To serve, ladle the soup into a bowl and toss in about 5 to 6 of the warm tortellini into each bowl. Optional: Top with parmesan cheese, parmesan crisps or my homemade soup croutons. Enjoy!
Notes
I highly recommend making the tortellini separately and adding into the soup to avoid the pasta becoming mush if you cook it in the soup broth.
If you don't have an immersion blender, you can use a regular blender. Allow the soup to cool a bit before transferring it to the blender.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
George says
Loved this! The BEST soup!