Description
This creamy tortellini soup is a comforting and hearty dish perfect for a cozy meal. Made with sautéed onions and garlic, a tomato-based broth enriched with cream, fresh spinach, and cheese tortellini, it combines rich flavors and a satisfying texture in just 30 minutes. Topped with parmesan and fresh basil, this soup is both easy to prepare and deliciously nourishing.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes (optional)
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 8 ounces tomato sauce
- ½ teaspoon dried basil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Soup Add-ins
- 8 ounces refrigerated cheese tortellini
- ½ cup freshly grated parmesan cheese
- 1½ cups fresh spinach leaves (packed)
- ½ cup heavy cream or half and half
- ¼ cup fresh basil leaves, chopped
Instructions
- Heat fat and sauté onion: In a large pot, heat olive oil and butter over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Add garlic and pepper flakes: Add minced garlic and a pinch of crushed red pepper flakes if using. Cook for 30 seconds until fragrant.
- Add flour: Stir in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux that will help thicken the soup.
- Incorporate liquids and seasonings: Slowly whisk in vegetable broth until the mixture is smooth. Then add diced tomatoes, tomato sauce, dried basil, Italian seasoning, salt, and black pepper.
- Simmer the soup: Bring the soup to a simmer and cook for 5–7 minutes, stirring occasionally to allow it to slightly thicken and develop flavor.
- Cook tortellini: Add the cheese tortellini to the pot and cook according to package directions, typically 4–6 minutes, until tender.
- Finish with cheese, spinach, and cream: Stir in the grated parmesan, fresh spinach leaves, and heavy cream. Cook until the spinach wilts and the soup is heated through.
- Add fresh herbs and serve: Remove the soup from heat and stir in the fresh chopped basil. Serve hot, garnished with extra parmesan cheese if desired.
Notes
- Use freshly grated parmesan for the best flavor and texture.
- For a lighter soup, substitute half and half for heavy cream.
- Optional crushed red pepper flakes add a subtle heat; omit if you prefer mild soup.
- Vegetable broth can be substituted with chicken broth if not vegetarian.
- Fresh spinach can be replaced with kale or Swiss chard for variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
