This Creamy Tortellini Soup is a delicious, comforting, and remarkably quick one-pot meal that can be on your table in 30 minutes. It combines a rich, tomato-based broth with tender cheese tortellini, fresh spinach, and a touch of heavy cream for a velvety finish.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 3 cups vegetable or chicken broth
- 1 (8 or 9 oz) package refrigerated cheese tortellini
- 1½ cups fresh spinach leaves
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ½ tsp dried basil
- Salt and black pepper to taste
- Pinch of crushed red pepper flakes (optional)
Instructions
- Sauté aromatics: Heat the olive oil and butter in a large pot or saucepan over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for one more minute until fragrant.
- Add liquid and seasoning: Pour in the vegetable broth, diced tomatoes, tomato sauce, dried basil, and optional red pepper flakes. Season with salt and black pepper. Stir to combine, then bring the mixture to a gentle boil.
- Cook the tortellini: Add the tortellini to the gently boiling soup. Cook for a few minutes, according to the package directions, until the pasta is tender.
- Add final ingredients: Remove the pot from the heat. Stir in the fresh spinach, grated Parmesan cheese, and heavy cream until the spinach has wilted and the cheese has melted.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese, fresh basil, or a drizzle of olive oil, if desired.
