Ultimate Tortellini Soup
Cozy up with a bowl of Ultimate Tortellini Soup, a hearty and satisfying one-pot meal that's perfect for weeknight dinners or a comforting lunch. This creamy soup combines tender cheese-filled tortellini, vibrant baby spinach, and robust crushed tomatoes with a medley of aromatic vegetables, all simmered in a flavorful blend of chicken or vegetable broth and Italian seasonings. A splash of heavy cream adds indulgent richness, while optional toppings like grated Parmesan and fresh basil bring a gourmet finish. Ready in just 45 minutes, this easy tortellini soup recipe is packed with wholesome ingredients and makes for a crowd-pleasing dish everyone will love. Whether you're feeding the family or meal-prepping for the week, this soup is bound to become an instant favorite.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, peeled and diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 6 cups chicken or vegetable broth
- 2 teaspoons dried Italian seasoning
- 0.5 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 20 ounces cheese tortellini (fresh or frozen)
- 4 cups baby spinach
- 1 cup heavy cream
- 0.5 cups Parmesan cheese, grated (optional for garnish)
- 2 tablespoons fresh basil, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the crushed tomatoes and chicken or vegetable broth. Add the Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer the soup for 15 minutes to allow the flavors to meld.
Increase the heat back to medium and stir in the tortellini. Cook according to the package instructions, typically 5-7 minutes, until the tortellini are tender.
Add the baby spinach to the pot and stir until wilted, about 1-2 minutes.
Reduce the heat to low and stir in the heavy cream. Allow the soup to warm through, but do not boil.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh basil, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1755 mg | 76% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.3 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
