Creamy Tortellini Soup

Name: Creamy Tortellini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion (diced); 3 medium carrots (sliced); 2 stalks celery (chopped); 3 cloves garlic (minced); 2 tablespoons tomato paste; ½ cup dry white wine (see note); 6 cups low sodium vegetable broth; 1 14.5 ounces can diced tomatoes; 1 teaspoon kosher salt; 1 teaspoon Italian seasoning; 1/2 teaspoon coarse ground pepper; 16-18 ounces bag fresh cheese tortellini; 1/2 cup heavy cream; 1/4 cup parmesan cheese (plus more for garnish); 3 cups baby spinach

This Creamy Tortellini Soup is cozy, creamy, and packed with tender vegetables in a rich creamy tomato broth. Fresh cheese tortellini and a splash of cream make it comforting without feeling heavy, while spinach adds a pop of freshness. It’s an easy one-pot dinner that comes together in about 30 minutes and is perfect for busy weeknights.

Prep10 min
Cook25 min
Total35 min
Makes6 servings
Calories423

Ingredients

6 servings

2 tablespoons olive oil
1 medium yellow onion (diced)
3 medium carrots (sliced)
2 stalks celery (chopped)
3 cloves garlic (minced)
2 tablespoons tomato paste
½ cup dry white wine (see note)
6 cups low sodium vegetable broth
1 14.5 ounces can diced tomatoes
1 teaspoon kosher salt
1 teaspoon Italian seasoning
1/2 teaspoon coarse ground pepper
16-18 ounces bag fresh cheese tortellini
1/2 cup heavy cream
1/4 cup parmesan cheese (plus more for garnish)
3 cups baby spinach

Method

1
Heat a large soup pot or Dutch oven over medium heat and add the olive oil. Once heated, add the onion, carrots, and celery.
2
Sauté for about 5-7 minutes or until the onions are translucent. The carrots don’t need to be fully cooked yet.
3
Add the garlic and tomato paste. Cook, stirring (and spreading the tomato paste along the bottom of the pan) for 1-2 minutes. Deglaze the pot with the white wine. Stir for 2-3 minutes, making sure to scrape the bottom of the pan to get any stuck bits off it.
4
Add the broth, diced tomatoes, salt, Italian seasoning, and pepper. Bring the pot to a boil then reduce the heat to medium low to keep a gentle simmer. Simmer until the carrots are tender, about 10 minutes.
5
Add the tortellini and cream and heat for about 3-4 minutes. Sprinkle the parmesan cheese and spinach in and stir until the cheese is melted and the spinach wilted.
6
Remove from the heat and serve hot with a sprinkle of parmesan, if desired.

Notes

If you aren’t making this vegetarian on purpose, you can use chicken broth. If you don’t want to add wine, you can use an additional ½ cup broth. You can use frozen tortellini instead, if desired. Add it in about 10 minutes after you start simmering the liquid so it cooks in time. If you use normal broth instead of low sodium, don’t add any salt until you taste the soup as to make sure it isn’t too salty. You can use kale instead of spinach. Store leftovers in an airtight container in the fridge for up to 3-4 days. If you freeze this, the tortellini will be soggy so I don’t suggest this.