Cheesy Tomato Tortellini Soup: Quick & Easy Weeknight Meal (Print Version)
Whip up this Cheesy Tomato Tortellini Soup for a quick, comforting meal. Loaded with cheesy tortellini and rich tomato broth, it’s a family favorite!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Italian-Inspired
Dietary: Vegetarian
# Ingredients:
→ Soup Base Essentials
01 -
1 tbsp olive oil
02 -
1 large yellow onion, diced
03 -
4 cloves garlic, minced
04 -
28 oz (794g) can crushed tomatoes
05 -
4 cups vegetable broth (low sodium preferred)
→ Flavor Builders
06 -
1 tsp dried basil
07 -
1 tsp dried oregano
08 -
Salt and freshly ground black pepper, to taste
→ The Good Stuff (Tortellini & Cheese)
09 -
1/2 cup heavy cream
10 -
5 oz (140g) fresh spinach, roughly chopped
11 -
19 oz (539g) package cheese tortellini (refrigerated)
12 -
1/2 cup grated Parmesan cheese, plus more for serving
→ Finishing Touches
13 -
Fresh basil leaves, for garnish (optional)
# Instructions:
01 -
Alright, first things first! Grab a big pot or a Dutch oven – my trusty kitchen companion for everything soup-related. Drizzle in about a tablespoon of olive oil over medium heat. Once it's shimmering, toss in your diced onion. Let it cook down for about 5-7 minutes until it’s soft and translucent, smelling sweet and amazing. This is where the magic begins, building that foundational flavor. I always take a moment to really breathe in that sweet onion smell; it’s a promise of good things to come.
02 -
Now, push the onions to one side and add your minced garlic to the clear spot. Let it sizzle for just about 30 seconds until it's fragrant – be careful not to burn it; burnt garlic is a sad, bitter thing, and I’ve made that mistake more times than I care to admit! Stir in your dried basil and oregano, letting them toast for another 30 seconds. This step really wakes up those herbs, making them sing. It’s a small detail, but it makes a huge difference in the final taste of your Cheesy Tomato Tortellini Soup.
03 -
Pour in the crushed tomatoes and vegetable broth. Give it a good stir, making sure to scrape up any bits from the bottom of the pot – that’s pure flavor right there! Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes. This allows all those flavors to meld together beautifully. Honestly, the longer it simmers, the richer your Cheesy Tomato Tortellini Soup will be. I often let it go a bit longer if I have time.
04 -
Once your tomato base is looking rich and smelling incredible, remove the lid. Pour in the heavy cream and stir until everything is beautifully combined and the soup takes on a lovely, pale orange hue. Next, add your fresh spinach, handful by handful, stirring until it wilts down into the soup. It'll seem like a lot at first, but it shrinks dramatically. This adds a lovely freshness and a touch of green to your Cheesy Tomato Tortellini Soup.
05 -
Now for the fun part! Increase the heat slightly to bring the soup back to a gentle simmer. Carefully add your cheese tortellini directly into the pot. Cook according to package directions, which is usually about 3-5 minutes for fresh tortellini. You want them tender but still with a little bite, not mushy. I learned this the hard way once, overcooking them into sad little doughy blobs. Keep an eye on them!
06 -
Once the tortellini is cooked, stir in half of your grated Parmesan cheese. Taste the Cheesy Tomato Tortellini Soup and adjust seasonings as needed – a little more salt, a crack of fresh pepper. Ladle into bowls, and for that extra flourish, sprinkle with the remaining Parmesan cheese and a few fresh basil leaves, if you're feeling fancy. Enjoy this warm, comforting bowl of pure deliciousness!