Creamy Tomato Tortellini Spinach (Printable)
Comforting tomato soup featuring tender tortellini and fresh spinach in a creamy base.
# What You’ll Need:
→ Vegetables & Aromatics
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 carrot, peeled and diced
05 - 1 celery stalk, diced
→ Soup Base
06 - 1 can (28 oz) crushed tomatoes
07 - 4 cups vegetable broth
08 - 1 teaspoon dried basil
09 - 1 teaspoon dried oregano
10 - ½ teaspoon crushed red pepper flakes (optional)
11 - Salt and black pepper, to taste
→ Dairy & Tortellini
12 - ½ cup heavy cream
13 - 1 package (9 oz) cheese tortellini, fresh or refrigerated
14 - 4 cups baby spinach leaves
→ Finishing Touches
15 - ¼ cup grated Parmesan cheese, plus extra for serving
16 - Fresh basil leaves, for garnish (optional)
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrot, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in crushed tomatoes and vegetable broth. Add dried basil, dried oregano, and crushed red pepper flakes if using. Season with salt and black pepper.
04 - Bring mixture to a gentle boil, then reduce heat and simmer uncovered for 10 minutes to develop flavors.
05 - Add cheese tortellini to the pot and simmer for 5 to 7 minutes until tender and cooked through.
06 - Lower heat to low. Stir in heavy cream and baby spinach. Cook for 2 to 3 minutes until spinach wilts and soup becomes creamy.
07 - Stir in grated Parmesan cheese. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls. Garnish with extra Parmesan cheese and fresh basil leaves if desired. Serve hot.
# Expert Tips:
01 -
- Everything happens in one pot, which means less cleanup and more time enjoying what matters.
- It tastes like you've been cooking all day, even though it takes barely half an hour from start to finish.
- The creamy tomato base hugs the tender tortellini like a warm blanket, and the spinach sneaks in without anyone noticing.
02 -
- Don't add the tortellini until the moment you're ready to simmer them—if they sit in the cold broth, they'll absorb water and turn mushy.
- The cream goes in last, after you've lowered the heat, so it doesn't curdle and break apart from the acidity of the tomatoes.
03 -
- Don't let the soup boil hard once the cream is in—a gentle bubble keeps everything smooth and silky.
- Fresh tortellini cooks faster than frozen, so taste at the five-minute mark instead of waiting the full seven minutes.