Creamy Tomato Tortellini Soup with Spinach and Parmesan
A rich and comforting soup featuring cheese tortellini swimming in a creamy tomato base with herbs and fresh spinach. The combination of crushed and diced tomatoes creates depth, while half and half and parmesan cheese add luxurious creaminess. Perfect for chilly evenings when you want something hearty yet refined. The frozen tortellini makes this surprisingly quick to prepare, while the vegetable broth keeps it lighter than cream-based soups. Fresh spinach wilts beautifully into the soup, adding color and nutrition to every spoonful.
Ingredients
- 1 tablespoon oil
- 1 small white onion, diced
- 28 oz crushed tomatoes
- 30 oz diced tomatoes, dried
- 1 teaspoon thyme, dried
- 1 teaspoon oregano, dried
- ½ teaspoon basil, dried
- ½ tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 32 oz vegetable broth
- 4 tablespoon unsalted butter
- 8 oz cheese tortellini, frozen
- 1 ½ cup spinach
- 1 cup half and half
- ½ cup parmesan cheese, shredded
Instructions
- 1
Heat oil in a large soup pot and sauté diced onions until translucent
- 2
Add crushed tomatoes and diced tomatoes, then season with thyme, oregano, basil, sugar, salt, and pepper
- 3
Add vegetable broth, butter, and frozen cheese tortellini, then cook for 25-30 minutes until tortellini is cooked through
- 4
Add spinach and cook for 10 minutes until wilted
- 5
Remove from heat and stir in half and half and parmesan cheese until well combined, then serve
Tips
Use frozen tortellini for convenience, but fresh works too with adjusted cooking time
Add the half and half off heat to prevent curdling
Save some pasta water if tortellini seems to absorb too much liquid
Good to Know
Refrigerate for up to 3 days. The soup may thicken, so add broth when reheating.
Can be made 1 day ahead, but add half and half when reheating to prevent separation.
Serve hot with crusty bread or garlic bread for dipping.
Common Mistakes
Don't add half and half while soup is boiling to avoid curdling
Don't overcook spinach to maintain bright green color
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh tortellini instead of frozen?
Yes, fresh tortellini will cook faster, so reduce cooking time to 15-20 minutes and check for doneness.
What if my soup is too thick?
Add more vegetable broth or water gradually until you reach desired consistency.
How long will leftovers keep?
Store in refrigerator for up to 3 days. The pasta will absorb liquid, so add broth when reheating.