Creamy Tomato Tortellini Soup (Print version)

Velvety tomato broth with cheese tortellini, fresh herbs, and cream for a comforting main dish.

# What you need:

→ Vegetables & Aromatics

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 2 celery stalks, diced

→ Soup Base

06 - 1 (28 oz) can 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

→ Tortellini & Cream

12 - 1 (9 oz) package refrigerated cheese tortellini
13 - ½ cup heavy cream

→ Finishing Touches

14 - 2 cups fresh baby spinach
15 - ¼ cup grated Parmesan cheese, plus more for serving
16 - Fresh basil leaves, for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, vegetable broth, basil, oregano, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
04 - Add tortellini to the pot and cook according to package instructions (usually 3–5 minutes), until just tender.
05 - Reduce heat to low. Stir in heavy cream, spinach, and Parmesan cheese. Cook for 2–3 minutes until spinach wilts and soup is creamy.
06 - Taste and adjust seasoning as needed. Ladle into bowls, garnish with fresh basil and extra Parmesan if desired, and serve hot.

# Expert advice:

01 -
  • Everything happens in one pot, which means maximum cozy with minimum cleanup
  • The tomato base gets impossibly creamy without any roux or fancy techniques
  • Ready in under 40 minutes but tastes like it simmered all afternoon
02 -
  • The tortellini will absorb liquid as it sits, so add extra broth when reheating leftovers
  • Wait until the very end to add the cream or it may separate if boiled too vigorously
  • Red pepper flakes are optional but that tiny warmth makes the richness pop
03 -
  • Use a wooden spoon to break up any large tomato chunks for a smoother texture
  • Grate your own Parmesan instead of buying pre-grated for better melting
  • Add the spinach gradually so it does not clump together

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