There’s just something about a comforting bowl of soup, isn’t there? Especially when it’s ready in a flash! This Creamy Tomato Tortellini Soup is one of those recipes I whip up when I need something quick and satisfying. Seriously, 30 minutes and you’re good to go! I especially love it on chilly days – it warms you right up. I’ve been making soup for ages, and this one? It’s a guaranteed crowd-pleaser every single time!
Why You'll Love This Creamy Tomato Tortellini Soup
Okay, so why is this Creamy Tomato Tortellini Soup about to become your new fave? Let me tell you:
- Quick! Seriously, 30 minutes. Dinner is DONE.
- Easy Peasy: If I can do it, you can DEFINITELY do it.
- Flavor Bomb: That creamy tomato base with cheesy tortellini? Yum!
- Comfort Food Central: It’s like a warm hug in a bowl.
- Veggie-Friendly: Meatless Monday? Sorted!
Ingredients for Creamy Tomato Tortellini Soup
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Creamy Tomato Tortellini Soup. Trust me, it’s mostly stuff you probably already have!
- 1 medium yellow onion, small diced – about a cup, roughly!
- 3 cloves fresh garlic, minced – don’t skimp on the garlic!
- Olive oil – about 2 tablespoons, for sautéing.
- 1 teaspoon dried Italian seasoning – or 2 teaspoons fresh thyme leaves if you’re fancy!
- 2 tablespoons all purpose flour – this helps thicken things up.
- 3 cups chicken or vegetable broth – plus more as needed, depending on how thick you like it.
- 1 (28 ounce) can diced tomatoes – fire roasted are my fave!
- 1 teaspoon granulated sugar – just a pinch to balance the acidity.
- Salt and pepper to taste – because, duh!
- 4 cups cheese tortellini, fresh or frozen – I usually grab the frozen kind; it’s easier!
- 1/2 to 3/4 cup heavy cream – or half and half, whatever you have on hand!
- 3 cups fresh baby spinach loosely packed – it wilts down a LOT.
- Grated parmesan cheese for serving – because cheese makes everything better!
How to Make Creamy Tomato Tortellini Soup: Step-by-Step Instructions
Okay, ready to get cooking? Don’t worry, this Creamy Tomato Tortellini Soup is super simple. Just follow these steps, and you’ll have a delicious meal in no time!
Sautéing the Aromatics
First, heat about 2 tablespoons of olive oil in a large pot over medium heat. Add your diced onion and cook until it’s softened – about 6 to 8 minutes. Then, toss in the minced garlic and Italian seasoning and stir it around for about a minute. Mmm, that smells good, right?
Creating the Creamy Tomato Base
Now, sprinkle in those 2 tablespoons of flour and cook it for another minute, stirring to coat everything. Next, slowly pour in the broth, stirring constantly to make sure the flour dissolves. Add the diced tomatoes (with all their juices – don’t waste that flavor!) and bring it to a boil. Then, reduce the heat and let it simmer for 5 or 6 minutes, partially covered. Time to get that immersion blender out – blend until smooth! If you don’t have one, carefully blend in batches in a regular blender.
Cooking the Tortellini and Finishing Touches
Stir in that teaspoon of sugar – it really balances the tomato flavor! Season with salt and pepper to taste. Now, add the tortellini and simmer for 8 to 10 minutes, half-covered, until they’re cooked through. If you’re using frozen tortellini, it might take a few extra minutes. Stir in the cream (to taste, of course!) and add a splash more broth if the soup’s too thick. Finally, toss in the spinach and let it wilt for just a minute or two. And you’re done!
Tips for the Best Creamy Tomato Tortellini Soup
Want to take your Creamy Tomato Tortellini Soup to the next level? Here are a few tricks I’ve learned over the years!
- Good Ingredients Matter: Spring for the good tomatoes, okay? You’ll taste the difference!
- Don’t Overcook the Tortellini!: Nobody likes mushy pasta! Keep an eye on them and pull them off the heat when they’re just tender.
- Taste, Taste, Taste!: Seriously, adjust the seasoning to your liking. A little extra salt, pepper, or even a pinch of red pepper flakes can make all the difference!
Ingredient Notes and Substitutions for Creamy Tomato Tortellini Soup
Okay, let’s talk swaps! Don’t have everything on hand? No worries! For the heavy cream, half-and-half totally works. Or, if you’re feeling fancy (or dairy-free!), try cashew cream! As for the broth, veggie broth is awesome if you want to keep this Creamy Tomato Tortellini Soup vegetarian. And hey, feel free to experiment with different tortellini! Cheese is classic, but spinach and ricotta? Also amazing!
Storing and Reheating Your Creamy Tomato Tortellini Soup
Got leftovers? Lucky you! This Creamy Tomato Tortellini Soup keeps great. Just pop it in an airtight container and stick it in the fridge for up to 3 days. When you’re ready to reheat, warm it up on the stovetop or in the microwave. Here’s a trick: if you’re making a big batch to reheat later, cook the tortellini separately and add it when you reheat the soup. That way, it won’t get all mushy! You can freeze the soup base, too (before adding the cream, tortellini, or spinach). Just thaw and reheat, then add the good stuff!
Creamy Tomato Tortellini Soup FAQs
Got questions about making the best Creamy Tomato Tortellini Soup ever? I got you! Here are a few of the most common things people ask me:
Can I use different types of tortellini in this Creamy Tomato Tortellini Soup?
Absolutely! Cheese tortellini is classic, but feel free to experiment. Spinach and ricotta, sausage, even mushroom tortellini would be delicious! Just adjust the cooking time as needed.
Can I make this Creamy Tomato Tortellini Soup ahead of time?
Yep! The soup base (before adding the cream, tortellini, and spinach) can be made a day or two in advance. Just store it in the fridge and add the final ingredients right before serving. Easy peasy!
How do I prevent the tortellini from getting mushy in Creamy Tomato Tortellini Soup?
Okay, this is key! Don’t overcook them! Add the tortellini to the soup just before you’re ready to serve it, and cook them until they’re just tender. If you’re making a big batch to reheat later, cook the tortellini separately and add them when you reheat the soup. Trust me on this one!
Nutritional Information for Creamy Tomato Tortellini Soup
Alright, let’s talk numbers! Here’s a rough idea of what you’re getting in a serving of this Creamy Tomato Tortellini Soup. But hey, keep in mind that these are just estimates, okay? It all depends on the exact ingredients and brands you use. So, take it with a grain of salt (or, you know, a sprinkle of Parmesan!). I’m not a dietician, just a home cook sharing what I know!
Enjoy Your Creamy Tomato Tortellini Soup!
And there you have it! A bowl of cozy, delicious Creamy Tomato Tortellini Soup, ready in minutes! I hope you love it as much as I do! Don’t forget to leave a comment and let me know what you think, and be sure to rate the recipe if you loved it! Share it on social media, too – soup is even better when shared!
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Disgustingly Easy Creamy Tomato Tortellini Soup in 30
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Enjoy a comforting bowl of creamy tomato tortellini soup. This easy recipe is ready in 30 minutes.
Ingredients
- 1 medium yellow onion, small diced
- 3 cloves fresh garlic, minced
- Olive oil
- 1 teaspoon dried Italian seasoning or 2 teaspoons fresh thyme leaves
- 2 tablespoons all purpose flour
- 3 cups chicken or vegetable broth plus more as needed
- 1 (28 ounce) can diced tomatoes preferably fire roasted
- 1 teaspoon granulated sugar plus more as needed
- Salt and pepper to taste
- 4 cups cheese tortellini, fresh or frozen
- 1/2 to 3/4 cup heavy cream or half and half plus more to taste
- 3 cups fresh baby spinach loosely packed
- Grated parmesan cheese for serving
Instructions
- Heat 2 tablespoons of olive oil in a large pot. Sauté onions until softened, 6 to 8 minutes. Add garlic and Italian seasoning, stir for 1 minute.
- Sprinkle the flour and cook for 1 minute, stirring to coat. Gradually add the broth and stir until the flour dissolves. Add diced tomatoes, with all its juices. Bring to a boil and simmer for 5 to 6 minutes, partially covered.
- Blend the soup using an immersion blender until smooth. Add more broth if needed. You can also use a regular blender in batches.
- Stir in sugar to reduce acidity. Season with salt and pepper.
- Add the tortellini and simmer for 8 to 10 minutes, half covered. If using frozen, cook for a few extra minutes.
- Stir in cream to taste. Add more broth if the soup is too thick. Then, add spinach and simmer for 1 to 2 minutes.
- Let cool slightly before serving. Top with parmesan cheese. Enjoy.
Notes
- Fresh or frozen tortellini works best.
- An immersion blender is recommended for easy blending.
- Store leftovers for 3 days. Reheat on the stovetop or in the microwave. Add tortellini when reheating to prevent sogginess.
- Freeze the soup base (without cream, tortellini, or spinach) for up to 3 months. Thaw and reheat, then add the remaining ingredients.
- Freeze the soup base with cooked tortellini (without cream or spinach) for up to 3 months. Reheat and add cream and spinach.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
