Creamy Tortellini Soup
Creamy Tortellini Soup is made with refrigerated cheese tortellini cooked in a cheesy tomato sauce with garlic and spinach. This vegetarian recipe is made in one pot, in just 15 minutes for a quick and easy meal!
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Ingredients
- 1 tablespoon olive oil
- ½ cup onions, diced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 28 ounces crushed tomatoes, or diced tomatoes
- 15 ounces tomato sauce
- 4 cups vegetable broth
- 2 tablespoons Italian seasoning, click link for the recipe
- 10 ounces refrigerated fresh cheese tortellini, see notes below
- ½ cup heavy cream
- ¼ cup parmesan cheese, grated
- 2 tablespoons fresh basil
Instructions
- Add the olive oil to a large pot on the stove over medium high heat.
- Once the oil is hot, add the diced onions and cook for 4 minutes.
- Add the minced garlic and spinach leaves, and cook for an additional 1-2 minutes.
- Add the diced tomatoes, tomato sauce, vegetable broth and Italian seasoning to the pot with the vegetables and bring the liquid to a simmer.
- Once simmering, add the tortellini and cook 3-4 minutes. Add 1 additional minute if the tortellini is frozen.
- Add the heavy cream and parmesan cheese, stir to combine and simmer for an additional 1-2 minutes.
- Remove from the heat and serve topped with fresh basil.
Notes
- Spinach – you can use fresh baby spinach or frozen spinach for this recipe. If using fresh spinach, you’ll want 4 cups of leaves. If using frozen spinach, I recommend using one 16 ounce bag of frozen, chopped spinach leaves.
- Crushed tomatoes – using canned crushed tomatoes in this recipe creates a rich, tomato sauce, that’s smooth and creamy. You can also use canned diced tomatoes if you prefer a chunky tomato sauce.
- Cheese tortellini – for this recipe, I recommend refrigerated cheese tortellini. You can usually find these in bags near the deli section of most major grocery stores. The tortellini can come out of the refrigerator, or straight from the freezer. If the tortellini are frozen, you’ll want to add 1 more minute to the cooking time. If using dried cheese tortellini, you will need to add 7 minutes to the cooking time, after the pasta has been added to the soup.
- Leftovers - store leftover soup in an airtight container in the fridge, and consume within 6 days. I do not recommend freezing the soup because of the heavy cream and pasta in the recipe.
- To reheat this soup on the stove - add it to a medium pot over medium heat. Stir frequently for 8-10 minutes, or until the soup is hot.
- To reheat the soup in the microwave - place it in a microwave-safe bowl and reheat it for 2 minutes.
Nutrition Facts
Calories 474kcal (24%)Carbohydrates 53g (18%)Protein 17g (34%)Fat 22g (34%)Saturated Fat 10g (50%)Cholesterol 71mg (24%)Sodium 1961mg (82%)Potassium 984mg (28%)Fiber 8g (32%)Sugar 14g (16%)Vitamin A 4605mg (92%)Vitamin C 36.7mg (44%)Calcium 347mg (35%)Iron 6.6mg (37%)
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