Quick Facts
Time: 30 minutes total • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian
Introduction
Tomato Soup usually means opening a can or settling for something thin, but this weeknight Tomato Soup with Tortellini is creamy, hearty, and absolutely satisfying—without extra fuss. In one pot, you build a lush tomato base, simmer cheese-filled tortellini until plump, then finish with spinach for color and freshness. The flavor profile balances tomato tang, gentle sweetness from sautéed aromatics, a mellow creamy finish, and a savory parmesan note that ties it all together. The texture is spoon-coating but not heavy; each bite alternates silky broth with tender pasta. If you’re cooking for a family, stocking easy Soup Ideas for fall, or meal-prepping cozy lunches, this is the kind of recipe that earns a permanent slot in your Tomato Based Soups rotation. It’s reliable, adaptable, and fast—exactly what a busy evening needs.
It’s right at home with our quick, family-friendly soups.
Why You’ll Love It
- Weeknight-easy: predictable 30-minute timing, minimal chopping.
- Flexible: add beans or extra veg with no stress.
- Balanced flavor: acidity + cream + herbs for a “restaurant cozy” feel.
- Great leftovers: reheats well; just add a splash of broth.
Tomato Soup with Tortellini
Ingredients
Equipment
Method
- Warm olive oil over medium heat. Add onion, carrot, and celery with a pinch of salt. Stir until onion is translucent and vegetables are slightly softened, about 5 minutes.
- Add garlic and tomato paste; cook 1–2 minutes, stirring, until paste darkens and smells sweet.
- Pour in crushed tomatoes and broth. Add basil, oregano, sugar (if using), salt, and pepper. Simmer 8–10 minutes to meld flavors.
- Add tortellini and cook according to package time (usually 3–5 minutes). Keep the simmer gentle.
- Turn off heat and stir in cream. The soup will turn a rosy orange color.
- Fold in chopped spinach until wilted, about 30–60 seconds. Taste and adjust seasoning. Add red pepper flakes if desired.
- Ladle into bowls, top with parmesan, and let sit 2 minutes before serving.
Nutrition
Notes
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Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 (28-oz) can crushed tomatoes (or fire-roasted for smokiness)
- 4 cups low-sodium vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp sugar, optional
- 1/2–3/4 tsp kosher salt, to taste
- 1/4 tsp black pepper
- 18–20 oz cheese tortellini (refrigerated or frozen)
- 1/2 cup heavy cream (or half-and-half)
- 3–4 cups baby spinach, chopped
- Parmesan for finishing
- Optional: red pepper flakes, fresh basil or parsley
What each ingredient does:
Oil: carries flavor and helps browning.
Onion/carrot/celery: foundation and slight sweetness.
Garlic: aromatic lift.
Tomato paste: deepens tomato intensity.
Crushed tomatoes: body and bright tang.
Broth: savory backbone and the right consistency.
Herbs: Italian comfort notes.
Sugar: rounds acidity if tomatoes are sharp.
Salt/pepper: essential seasoning.
Tortellini: satisfying, cheesy center stage.
Cream: silky mouthfeel; tames sharpness.
Spinach: color + nutrients.
Parmesan: umami finish.
Pro tip: Choose low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: add fennel for a subtle anise note, or use shallots for delicate sweetness.
- Protein: keep vegetarian or add white beans for fiber and protein; pre-cooked chicken works if desired.
- Veg: sub kale (cook longer), stir in peas for sweetness, or add roasted red peppers for depth.
- Starch/Gluten-free: use GF tortellini or small GF pasta shapes; cook times vary.
- Dairy tweaks: coconut milk or cashew cream for dairy-free creaminess; skip parmesan or use a dairy-free alternative.
- Time savers: frozen chopped onions/carrots/celery and jarred garlic; pre-shredded parm.
Equipment Notes
- Musts: 5–6 qt pot or Dutch oven, ladle, knife, and board.
- Nice-to-have: microplane for parmesan; silicone spoon to scrape the pot.
- Size tips: pasta needs space—crowding cools the broth and slows cooking.
- Cleanup: a quick warm-water soak lifts tomato residue from the pot walls.
Step-by-Step
- Sweat the base: Warm olive oil over medium heat. Add onion, carrot, and celery with a pinch of salt. Stir until the onion turns translucent and vegetables soften slightly (about 5 minutes).
- Bloom flavor: Add garlic and tomato paste; cook 1–2 minutes, stirring, until the paste darkens and smells sweet.
- Simmer the broth: Pour in crushed tomatoes and vegetable broth. Add basil, oregano, sugar (if using), salt, and pepper. Bring to a steady simmer and cook 8–10 minutes to meld flavors.
- Cook tortellini: Add tortellini to the simmering soup and cook to package time (often 3–5 minutes). Keep the simmer gentle so pasta cooks evenly.
- Finish creamy: Turn off heat. Stir in cream; the color should shift to a warm, rosy orange.
- Add greens: Fold in spinach until it wilts (30–60 seconds). Taste and adjust seasoning; add a pinch of red pepper flakes for warmth if you like.
- Serve: Ladle into bowls, top with parmesan, and rest 2 minutes so pasta relaxes and soup thickens slightly.
Doneness cues: tortellini are floating and tender, broth looks silky, vegetables are fork-tender.
Make-Ahead, Storage & Reheating
- Make-ahead: Dice aromatics; measure spices in a small ramekin.
- Fridge: 3–4 days in airtight containers; expect pasta to absorb some broth.
- Freeze: Freeze the tomato base (without tortellini) up to 3 months; add fresh-cooked pasta after thawing.
- Reheat: Low and slow on the stovetop; add broth or water to loosen. A squeeze of lemon perks up day-two flavors.
For freezer-friendly ideas with similar flavors, see our tomato soups.
How to Lighten / Make It Creamy
- Lighten: swap cream for half-and-half, double the spinach, and add a can of beans for extra body.
- Creamier: blend 1 cup of soup (no pasta) until silky and stir back in; or add a spoon of Greek yogurt off heat (temper first to avoid curdling).
Toppings, Garnishes & Finishes
Crunch: garlic croutons or toasted almonds.
Fresh: basil, parsley, or chives.
Tang/Heat: lemon, a dash of red wine vinegar, chili crisp, or pepper flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with warm focaccia or simple garlic bread, a green salad with balsamic vinaigrette, or roasted asparagus. Beverage-wise, sparkling water with lemon or a light Italian white both play nicely with the tomato and cream.
Scaling the Recipe
For a double batch, use an 8-qt pot and add tortellini in two waves to keep the simmer strong. To halve, keep the same ratios and reduce simmer time a touch. Cool leftovers quickly by portioning into shallow containers.
Nutrition & Dietary Notes
Vegetarian as written; includes dairy and gluten from pasta. For GF, select gluten-free tortellini; for DF, swap cream and parmesan as noted. Spinach adds iron and vitamin K; tomatoes bring lycopene.
Troubleshooting
- Too acidic? A pinch of sugar and a splash of cream smooth it out.
- Flat flavor? Add salt, then a squeeze of lemon and fresh basil.
- Too thick? Add broth to loosen; heat gently.
- Overcooked pasta? Stir in a handful of fresh spinach and a drizzle of olive oil for texture.
FAQs
Can I use shelf-stable tortellini? Yes; it may need a few extra minutes.
What if I only have tomato sauce? Use it, then adjust thickness with broth.
Can I add more greens? Absolutely—kale, chard, or even arugula.
Is it good for meal prep? Yes—store base and pasta separately for best texture.
Can I skip cream? Use half-and-half, evaporated milk, or a dairy-free option and keep heat low.
Variations
- Roasted Tomato Basil: roast halved tomatoes and garlic; blend into the base for deeper sweetness.
- Sun-Dried Tomato Boost: stir in chopped sun-dried tomatoes and a spoon of their oil.
- Smoky Paprika: bloom 1/2 tsp smoked paprika with the paste for gentle smokiness.
Chef Notes / Test Kitchen Tips
The single step that moves the needle most is blooming tomato paste until it darkens—it erases raw tinny notes and builds a savory backbone. Keep dairy additions off heat and stir briskly; high heat can split cream. If you plan for leftovers, cook tortellini 1 minute less than package time so it finishes to perfect tenderness when reheated.
Conclusion
On busy nights, this Tomato Soup with Tortellini brings comfort without complication: quick prep, one pot, and flavors that punch above their weight. It stashes well for 3–4 days, so your future self gets a warm, ready-made lunch. Save this to your Fall Soup Recipes list and make it your go-to cozy fix.
