Description
This creamy Tomato Tortellini Soup combines rich tomato flavors with tender tortellini and fresh spinach in a comforting, hearty dish. Simmered slowly to blend and concentrate the flavors, it’s a perfect cozy meal topped with Parmesan cheese.
Ingredients
Scale
Seasonings
- 1 teaspoon Italian seasonings
- 1 teaspoon mustard powder
- ½ teaspoon dried basil
- 1 pinch red pepper flakes
Base Ingredients
- 2 Tablespoons butter
- 2 teaspoons olive oil
- 1 yellow onion, diced
- ½ cup carrots, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- ½ cup dry white wine
- 3 cups chicken broth
- 2 (14.5 oz) cans diced tomatoes, undrained
Finish & Add-ins
- ¾ cup heavy cream
- 2 cups spinach (optional: roughly chopped)
- 2 cups refrigerated tortellini
- ½ teaspoon salt (optional)
- Parmesan cheese, for garnish
Instructions
- Prepare Ingredients: Remove the heavy cream from the refrigerator to bring it to room temperature while the soup cooks. Combine the Italian seasonings, mustard powder, dried basil, and red pepper flakes in a small bowl and set aside.
- Sauté Vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the diced onions and carrots, stirring to coat them in the fat. Reduce the heat to medium-low, cover, and cook for about 25 minutes until the onions start to caramelize. Stir occasionally, reducing heat if the vegetables cook too quickly.
- Add Aromatics and Wine: Stir in the minced garlic, prepared seasonings, tomato paste, hot sauce, and Worcestershire sauce. Mix well to combine. Pour in the white wine and let it bubble gently until reduced by half, roughly 4 minutes. Use a silicone spatula to scrape and clean the bottom of the pot during cooking to prevent sticking.
- Add Tomatoes and Broth: Add the undrained diced tomatoes and chicken broth to the pot. Remove the pot from heat and blend the mixture with an immersion blender until smooth, or carefully transfer to a blender and puree.
- Simmer Soup: Return the blended soup to the stove, bring it to a boil, then reduce heat to a simmer. Let it cook uncovered for 30 minutes, allowing it to thicken and the flavors to meld. Stir occasionally during this simmering process.
- Incorporate Cream and Season: Lower the heat to low and slowly add the room temperature heavy cream while stirring continuously. Taste the soup and add ½ teaspoon of salt if desired for seasoning.
- Add Greens and Pasta: Add the spinach to the pot, with the option to roughly chop it beforehand. Then add the refrigerated tortellini and cook for 3-4 minutes or according to package instructions. If a longer cooking time is required for the tortellini, add the spinach during the last 2-3 minutes of cooking.
- Serve: Ladle the soup into bowls, garnish generously with Parmesan cheese, and serve hot.
Notes
- You can substitute the white wine with additional chicken broth if preferred.
- Using an immersion blender makes blending in the pot easier and safer.
- Refrigerated tortellini cooks quickly; if using frozen, adjust cooking time accordingly.
- Adjust salt at the end to control sodium according to taste.
- For a vegetarian version, use vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Tomato Tortellini Soup, creamy tomato soup, tortellini recipe, easy soup, Italian soup, comfort food
