Chilly winter nights call for something extra cozy. This creamy tomato tortellini soup is like a warm hug in a bowl. It is rich, velvety, and so easy to make. Your whole family will love this simple meal.
You do not need much time to get dinner on the table. This recipe delivers big flavor with very little effort. It is the perfect way to warm up after a long day.
Why You’ll Love This Creamy Tomato Tortellini Soup
This recipe is a true weeknight winner for busy parents. It uses just one pot for easy cleanup. The cheese tortellini makes it feel special and filling. Kids love the mild, cheesy flavor of the broth.
It is much better than anything from a can. You can control the ingredients and the salt. This soup is perfect for a cozy winter evening at home. Your guests will think you spent hours in the kitchen.
Simple Cooking Steps
You start by softening onions and garlic in butter. Then, you simmer tomatoes and broth together. The tortellini cooks right in the soup base. Finally, you stir in cream and cheese. It is completely foolproof for any home cook.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh spinach adds a lovely pop of color.
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon red pepper flakes
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 package (16 ounces) refrigerated cheese tortellini
- 0.5 cup heavy cream
- 0.5 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
Step-by-Step Directions
- Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the diced onion and sauté for 5–7 minutes until translucent and soft.
- Add the minced garlic and tomato paste; cook for 1 minute while stirring constantly to prevent burning.
- Pour in the crushed tomatoes, broth, Italian seasoning, red pepper flakes, sugar, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
- Add the refrigerated tortellini to the pot and increase heat to medium. Simmer for 3–5 minutes (or according to package instructions) until the pasta is tender and floats.
- Reduce heat to low and stir in the heavy cream and grated Parmesan cheese until fully incorporated and the cheese has melted.
- Add the baby spinach and stir for 1 minute until just wilted.
- Remove from heat and serve immediately, garnished with additional Parmesan or fresh basil if desired.
Best Ways to Enjoy It
Serve this soup warm with a side of crusty bread. A simple green salad adds a nice crunch. Sprinkle extra fresh parmesan on top before eating. Set the table, dim the lights, and enjoy this comfort food with your family.
How to Store Leftovers
Store leftovers in an airtight container in the fridge. They will stay fresh for up to three days. The pasta will soak up some liquid over time. You might need a splash of broth when reheating. Warm it gently on the stove over low heat to keep it creamy.
Recipe Tips
- Use refrigerated tortellini for the best tender texture.
- Do not skip the tomato paste for deep flavor.
- Grate your own parmesan for a smoother melt.
- Add a pinch more red pepper if you like heat.
- For a snow day, double the batch for everyone.
- Stir the spinach at the very end to keep it bright.
- Avoid overcooking the pasta so it stays firm.
Ways to Switch It Up
- Add cooked Italian sausage for extra protein.
- Swap baby spinach for chopped kale if you prefer.
- Use gluten-free tortellini to suit your dietary needs.
- Stir in a spoonful of pesto for a herbal twist.
Common Questions
Can I use frozen tortellini?
Yes, you can use frozen pasta. Just add a few extra minutes to the simmer time. Check the package for specific timing.
Is this soup very spicy?
The red pepper flakes add a tiny kick. If you prefer it very mild, just leave them out. It will still taste wonderful.
How do I know when the pasta is done?
The tortellini will begin to float to the surface. Give one a taste to ensure it is tender. It usually takes about four minutes.
I hope this cozy soup brings warmth to your home this winter. It is a favorite in my kitchen for busy nights. Enjoy every cheesy, creamy spoonful!
— Lidia
Creamy Cheesy Tomato Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic , minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 4 cups low -sodium chicken or vegetable broth
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon red pepper flakes
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 package (16 ounces) refrigerated cheese tortellini
- 0.5 cup heavy cream
- 0.5 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
Instructions
- Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the diced onion and sauté for 5–7 minutes until translucent and soft.
- Add the minced garlic and tomato paste; cook for 1 minute while stirring constantly to prevent burning.
- Pour in the crushed tomatoes, broth, Italian seasoning, red pepper flakes, sugar, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
- Add the refrigerated tortellini to the pot and increase heat to medium. Simmer for 3–5 minutes (or according to package instructions) until the pasta is tender and floats.
- Reduce heat to low and stir in the heavy cream and grated Parmesan cheese until fully incorporated and the cheese has melted.
- Add the baby spinach and stir for 1 minute until just wilted.
- Remove from heat and serve immediately, garnished with additional Parmesan or fresh basil if desired.
