Creamy Tomato Tortellini Soup

Bowl of creamy tomato tortellini soup with spinach and Parmesan in a rustic ceramic bowl on a marble countertop. — Creamy Tomato Tortellini Soup topped with fresh basil and Parmesan—rich, cozy, and ready in under 30 minutes.

There’s nothing quite as comforting as a bowl of Creamy Tomato Tortellini Soup—and the best part? It comes together in under 30 minutes, all in one pot. Whether you’re craving a cozy lunch, an easy weeknight dinner, or a soul-warming dish for chilly days, this creamy soup hits every note. With tender cheese-filled tortellini, rich tomato broth, fresh baby spinach, and a swirl of cream, every bite is perfectly satisfying.

Even better, this recipe uses simple pantry staples, making it an effortless option that still feels special. It’s rich without being heavy, cheesy without overpowering, and just spicy enough to keep things interesting.

Did you know tortellini dates back to the Italian region of Emilia-Romagna, where its shape is said to be inspired by the goddess Venus herself? With that legendary origin, no wonder it’s the star of this soup!

So whether you’re a soup lover or just someone who loves meals that taste like a hug—this one’s for you. Let’s make it tonight!

Recipe Yield: 4 servings

INGREDIENTS

1 (9 oz) package refrigerated cheese tortellini
2 packed cups baby spinach
1 (14 oz) can crushed tomatoes
4 cups vegetable broth
½ cup heavy cream
1 small yellow onion, finely chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
½ tsp sea salt (or to taste)
¼ tsp black pepper
¼ cup freshly grated Parmesan cheese, plus more for serving
Fresh basil or parsley, for garnish

INSTRUCTIONS

1. Sauté the aromatics:
In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.

2. Build the base:
Add tomato paste, Italian seasoning, and red pepper flakes. Stir and cook for 1 minute to deepen the flavor.

3. Simmer the soup:
Pour in the vegetable broth and crushed tomatoes. Stir to combine. Bring to a gentle boil, then reduce heat and let simmer for 10 minutes.

4. Add the cream and tortellini:
Slowly stir in the heavy cream. Add the tortellini and cook for 5–6 minutes, or until tender and cooked through.

5. Finish with greens and cheese:
Stir in the baby spinach and cook for 2 minutes, just until wilted. Season with salt and black pepper to taste. Stir in Parmesan cheese until melted and creamy.

6. Serve and garnish:
Ladle the soup into bowls and top with extra Parmesan and fresh basil or parsley. Serve warm with crusty bread, if desired.

Helpful Tips to Perfect This Recipe

Use refrigerated tortellini for best results: It cooks faster and holds its shape better in hot soup compared to frozen.
Don’t overcook the tortellini: Remove the soup from heat once the tortellini is just tender to keep them from getting mushy.
Add protein for heartiness: Stir in shredded rotisserie chicken, white beans, or Italian sausage to turn it into a full meal.

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