Creamy Tomato Tortellini Soup with Mushrooms and Spinach
A comforting soup featuring tender tortellini in a silky tomato broth enriched with sautéed vegetables. Fire-roasted tomatoes add depth while fresh spinach and a hint of lemon brighten the bowl. The optional yogurt creates a creamy finish without heavy cream, making this a satisfying yet lighter option for busy weeknights or cozy weekend meals.
Ingredients
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, chopped
- ¾ lb mushrooms, brown or cremini, sliced
- 1 can diced tomatoes, preferably fire-roasted (28 oz)
- 10 oz tortellini, fresh or frozencheese ravioli1:1vegetarianadds dairy
similar texture
- 1 Tbsp cooking oil
- ½ tsp red pepper flakes
- ½ Tbsp basil, dried
- 3 cups vegetable broth
- 2 Tbsp plain yogurt(optional)
- 5 oz baby spinach
- ½ lemon, juice of
Instructions
- 1
Cook tortellini according to package instructions and drain
- 2
Heat Dutch oven over medium-high heat and add oil
- 3
Add garlic, onions, carrots, salt, red pepper flakes, and basil to heated oil and sauté for 5 minutes
- 4
Add tomatoes, broth, salt and pepper and bring to a boil, then simmer for 4 to 6 minutes
- 5
Puree with immersion blender or in batches in a regular blender
- 6
Return pot to medium-high heat and fold in mushrooms, cooking until tender for 3 to 4 minutes
- 7
Turn off heat and stir in yogurt, tortellini, and spinach
- 8
Finish with lemon juice and season to taste with salt and pepper
Tips
Transfer pot to sink when using immersion blender to avoid spattering mess on counters and walls.
Fire-roasted tomatoes add smoky depth but regular diced tomatoes work fine as substitute.
Add yogurt gradually and off heat to prevent curdling in the hot soup.
Good to Know
Refrigerate up to 3 days in airtight container. Reheat gently on stovetop.
Can make soup base without tortellini and spinach up to 2 days ahead. Add pasta and greens when reheating.
Serve hot with crusty bread or grilled cheese sandwiches. Garnish with fresh basil or parmesan.
Common Mistakes
Don't boil soup after adding yogurt to prevent curdling
Add spinach at end to prevent overcooking and maintain color
Substitutions
similar texture
FAQ
Can I use dried tortellini instead of fresh or frozen?
Yes, but increase cooking time according to package directions. Dried pasta typically takes 8-12 minutes versus 3-5 for fresh.
What if I don't have an immersion blender?
Carefully transfer hot soup in batches to regular blender, filling only halfway. Remove center cap and cover with towel while blending.
How long will leftovers keep in the refrigerator?
Store covered up to 3 days. The pasta may absorb liquid, so add extra broth when reheating if needed.