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A bowl of creamy tomato tortellini soup with fresh spinach and parmesan cheese

Creamy Cheesy Tomato Tortellini Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 420 kcal

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.