This Tomato Tortellini Soup is warm, cozy, and just bursting with flavor! It’s loaded with tender tortellini and delicious tomatoes, making it a comforting meal.
On chilly days, this soup is my go-to. All you need is a bowl and maybe some bread to dip, and you’re in for a treat. Plus, it’s super easy to whip up, even on busy nights!
Key Ingredients & Substitutions
Olive Oil: A staple in many recipes, it adds flavor and helps cook the onions. If you’re out, you can substitute with vegetable oil, though olive oil gives a nicer taste.
Onion: I like using yellow onions for their sweet flavor. If you’re sensitive to onions or need a substitute, shallots or leeks work well too.
Garlic: Fresh garlic is best for its strong aroma. If you don’t have fresh, one teaspoon of garlic powder can be an alternative, but fresh has a unique flavor.
Crushed Tomatoes: This ingredient is vital for the base of the soup. You can use diced tomatoes if that’s what you have, but crush them a bit before adding.
Broth: Either vegetable or chicken broth works great here. Use low-sodium broth if you want more control over the saltiness. You can also make your own broth if you prefer.
Tortellini: Cheese tortellini is a classic choice. If you’re looking for a healthier option, try using whole wheat or spinach tortellini.
Heavy Cream: This adds richness to the soup. If you’re looking for a lighter version, half-and-half or even coconut milk can work as substitutes.
How Do You Get the Most Flavor Out of Your Onions and Garlic?
Sautéing the onions and garlic is key to unlocking their flavors. Begin by heating your pot with olive oil, then:
- Cook the onions over medium heat until they are soft and translucent, which usually takes about 5 minutes. This step builds a flavorful foundation for your soup.
- After adding the garlic, cook for just a minute more. Be careful; garlic can burn quickly! You want it fragrant, not brown.
This simple technique makes a big difference in the overall taste of your soup, so don’t rush it!
Tomato Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 3 cups vegetable or chicken broth
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 package (9-12 ounces) refrigerated cheese tortellini
- 1/2 cup heavy cream or half-and-half
- 2 cups fresh baby spinach
- Grated Parmesan cheese, for serving (optional)
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This Tomato Tortellini Soup takes about 10 minutes to prepare and around 15 minutes to cook, totaling around 25 minutes. It’s a quick, cozy meal you can make on a busy weeknight!
Step-by-Step Instructions:
1. Sauté the Base:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion. Sauté for about 5 minutes, or until the onion is softened and translucent. This creates a flavorful base for your soup.
2. Add Garlic:
Next, add the minced garlic to your pot. Stir and cook for about 1 more minute, just until it’s fragrant (but don’t let it burn!). This adds a lovely aroma to your soup.
3. Mix in Tomatoes and Broth:
Pour in the crushed tomatoes and your choice of broth (vegetable or chicken). Sprinkle in the dried Italian seasoning, then season with salt and pepper to taste. Stir well and bring the mixture to a gentle simmer.
4. Cook the Tortellini:
Add the refrigerated cheese tortellini directly into the simmering soup. Cook according to the package instructions—usually about 3-5 minutes—until the tortellini are tender and fluffy.
5. Stir in Spinach and Cream:
Once the tortellini are cooked, reduce the heat to low. Stir in the heavy cream and fresh baby spinach. Cook just until the spinach has wilted, which should take about 1-2 minutes.
6. Taste and Adjust:
Before serving, taste your soup and adjust the seasoning if needed. You might want to add a little more salt or pepper, depending on your taste.
7. Serve and Enjoy:
Ladle the warm soup into bowls and, if you like, sprinkle some grated Parmesan cheese on top for added flavor. Serve with crusty bread on the side for dipping. Enjoy this creamy, comforting Tomato Tortellini Soup warm!
Can I Use Fresh Tortellini Instead of Refrigerated?
Absolutely! Fresh tortellini will typically cook faster, so check the package instructions for cooking times. Just be sure to taste them for doneness before serving to ensure they’re cooked through!
Can I Make This Soup Vegan?
Yes! To make this soup vegan, use vegetable broth, omit the heavy cream, and replace it with a plant-based alternative like coconut milk or a vegan cream. You can also use dairy-free tortellini if available.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to add any extra veggies you like—such as diced carrots, celery, or bell peppers. Just sauté them along with the onions at the beginning so they soften and enhance the soup’s flavor.
