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Amazing 18-Minute Creamy Tuscan Tomato Tortellini Soup

Creamy Tuscan Tomato Tortellini Soup
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Make this rich and comforting Creamy Tuscan Tomato Tortellini Soup. It is full of cheese tortellini, spinach, and sun-dried tomatoes in a savory, creamy broth. This soup brings warmth to any day.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 4 cups vegetable or chicken broth
  • 1 (15 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 3 cups fresh spinach
  • Salt and black pepper to taste
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic, Italian seasoning, oregano, and red pepper flakes, if using. Cook for 1 minute until fragrant.
  4. Add the tomato paste and cook, stirring constantly, for 1 minute.
  5. Pour in the diced tomatoes (with their juices) and the chopped sun-dried tomatoes. Stir well.
  6. Add the broth. Bring the mixture to a simmer.
  7. Add the cheese tortellini to the simmering broth. Cook according to package directions, usually about 3 to 5 minutes, until they float.
  8. Reduce the heat to low. Stir in the heavy cream until fully combined. Do not let the soup boil after adding the cream.
  9. Stir in the fresh spinach until it wilts into the soup, about 1 minute.
  10. Season generously with salt and pepper to your taste.
  11. Ladle the soup into bowls and top with grated Parmesan cheese before serving.

Notes

  • You can substitute frozen tortellini if you prefer. Adjust cooking time as needed.
  • For a brighter flavor, use chicken broth instead of vegetable broth.
  • If you want a thicker soup, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth before adding the cream.
  • This soup tastes even better the next day.

Nutrition

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