Creamy Tomato Tortellini Soup
A cozy and creamy tomato soup with cheesy tortellini, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 pack Cheese tortellini (fresh or refrigerated) Frozen works too.
- 1 tablespoon Olive oil or butter
- 1 small Onion, diced
- 3-4 cloves Garlic, minced
- 2 tablespoons Tomato paste For depth.
- 28 ounces Crushed tomatoes, one large can
- 4 cups Chicken or vegetable broth
- 1 tablespoon Italian seasoning
- to taste Salt and pepper
- 1 cup Heavy cream Or half and half for a lighter option.
- optional Parmesan For added flavor.
- to taste Fresh spinach or basil Optional, for garnish.
Instructions
Cooking Instructions
- In a big pot, warm your oil or butter over medium heat. Add onion and cook until soft, about 4 to 5 minutes.
- Stir in garlic for about 30 seconds, just until it smells amazing. Add tomato paste and stir for 1 minute.
- Pour in crushed tomatoes and broth. Add Italian seasoning, salt, and pepper. Bring it to a gentle simmer and let it bubble for 10-15 minutes.
- Add tortellini and cook according to the package time, usually 3 to 7 minutes.
- Turn the heat down low and stir in cream. Add parmesan if using. Toss in spinach at the end so it wilts without turning sad.
Notes
For storage: let the soup cool, then store in an airtight container for up to 3 to 4 days. Reheat gently, adding a splash of broth or water if necessary. For freezing, freeze the tomato base without the tortellini and cream to prevent mushiness.