This Tomato Tortellini Soup is a warm hug in a bowl! With juicy tomatoes and soft tortellini, it’s perfect for cozy nights.
The best part? It comes together super quickly! I love making big pots of it—then I have tasty leftovers for days. Who doesn’t love an easy meal? 🍅❤️
Key Ingredients & Substitutions
Olive Oil: This gives a nice flavor as the base. If you’re out, you can substitute with avocado oil or even butter for a richer taste.
Onion: I recommend yellow onions for their sweetness. If you have a different onion, like red or white, that will work too—just chop them fine to speed up cooking.
Crushed Tomatoes: Using canned crushed tomatoes makes this soup super easy! If you prefer fresh tomatoes, you can use about 2 pounds, just be sure to peel and chop them. You could also use diced tomatoes if that’s what you have.
Heavy Cream: For a lighter option, substitute with half-and-half or whole milk. You can even use coconut milk if you want a dairy-free version.
Tortellini: Cheese tortellini is excellent, but feel free to swap in any other pasta you enjoy, just adjust cooking time as needed.
Spinach: Fresh spinach wilts beautifully. If you only have frozen, just thaw it and squeeze out excess water before adding it.
How do I make the soup creamy without a blender?
If you don’t have an immersion blender for a creamy texture, don’t worry! You can still achieve a lovely consistency with these steps:
- After sautéing the onions and garlic, stir in the crushed tomatoes and broth. Let simmer for a bit to blend flavors.
- Instead of blending, you can mash some of the cooked tomatoes with a fork in the pot as it cooks.
- When you add the cream, it will naturally mix with the soup, making it creamier.
This will give you a satisfying result even without pureeing! Enjoy making your soup just the way you like it! 😊
How to Make Tomato Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 9 ounces cheese tortellini (fresh or frozen)
- 2 cups fresh spinach, roughly chopped
- Grated Parmesan cheese, for garnish (optional)
How Much Time Will You Need?
This Tomato Tortellini Soup takes about 10 minutes to prepare and roughly 20 minutes to cook. In total, you’re looking at about 30 minutes from start to finish. Perfect for a swift and delightful meal!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until they turn translucent. This step builds a tasty base for your soup!
2. Adding Garlic:
Next, toss in the minced garlic and cook it for about 30 seconds until you can smell its amazing aroma. Stir frequently to prevent burning—garlic can go from yummy to yucky quickly!
3. Simmering the Soup:
Now, pour in your crushed tomatoes and broth. Add the dried basil and oregano, stirring everything together. Increase the heat slightly and bring the soup to a gentle simmer. Let it cook for about 10 minutes so all those flavors can blend beautifully.
4. Puréeing (Optional):
If you prefer a creamy soup, this step is for you! Use an immersion blender to purée the soup until it’s smooth. If you don’t have one, you can carefully transfer it to a blender. Just let it cool a bit first to avoid any splatters!
5. Stirring in Cream:
Return the soup to heat if you puréed it. Now, add in the heavy cream, stirring until well mixed. Taste and season with salt and pepper to your preference—this is your chance to make it just right!
6. Cooking the Tortellini:
Throw in the tortellini and cook according to the package instructions—usually about 3-5 minutes, or until they’re tender and floating. How easy is that?
7. Adding Spinach:
Finally, toss in the chopped spinach, cooking for just a minute or two until it’s wilted but still vibrant. This will add a lovely color and extra nutrition to the soup!
8. Serving Up:
Once everything is ready, ladle the soup into bowls. Don’t forget to sprinkle some grated Parmesan cheese on top if you’d like! Serve warm, and enjoy every delicious spoonful of your homemade Tomato Tortellini Soup!
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely! If you prefer fresh tomatoes, use about 2 pounds. Be sure to peel and chop them before adding to the pot. It might require a bit more cooking time to break them down, but the flavor will be fantastic!
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or microwave in short intervals until heated through.
Can I Make This Soup Vegan?
Yes, you can easily adapt it! Use vegetable broth, substitute heavy cream with coconut milk or a cashew cream, and skip the cheese tortellini for a plant-based version. There are great vegan tortellini options available too!
What Can I Serve with Tomato Tortellini Soup?
This soup pairs wonderfully with garlic bread or a simple side salad. You could also serve it with a sprinkle of fresh herbs, like basil or parsley, for an extra touch of flavor!
