Our Creamy Tomato Tortellini Soup is perfect for an easy, comforting dinner! Use any kind of tortellini you like, fresh or frozen spinach and lots of parmesan cheese! So hearty and filling and it’s ready in 30 minutes!
Why You’ll Love This Tomato Tortellini Soup Recipe
This Creamy Tomato Tortellini Soup is at the top of our new favorite soups! So comforting and cozy, you won’t be able to stop eating it.
- Easy To Make: This creamy tomato soup is ready to serve in just 30 minutes. Using a few store bought ingredients makes it an easy meal to get together in no time at all.
- Adaptable: You can swap out the ingredients in this soup and use what you like. Head down further in the post for some more ideas.
- Leftovers Are Amazing: The cheese tortellini in this soup doesn’t expand and soak up the liquids like other pasta tends to do. Make a double batch and meal prep for the week!
How To Make:
Start by cooking some onions and garlic in a soup pot or dutch oven. Stir in tomato paste, then pour in chicken broth, diced tomatoes and a jar of your favorite marinara sauce.
You can also use an equal amount of crushed tomatoes, or homemade marinara sauce if you like too. Bring that to a simmer for 15 minutes, uncovered and then grab a whole bunch of fresh spinach.
Add a 5 ounce package of fresh spinach to the pot. If you’re swapping out frozen spinach just make sure to defrost it first and squeeze out all of the liquid before adding to the soup.
What Kind Of Tortellini Should I Use?
Get the fresh tortellini that you can find in the refrigerated section at your store. This kind of tortellini will cook up quicker than the frozen kind.
Also you can any flavor tortellini that you like, we used chicken tortellini for this tomato soup recipe but any flavor will work, even just cheese tortellini will be delicious.
Variations
If you don’t love spinach, you can add many other vegetables to this tomato soup. And don’t feel that you have to stop at just one! Sometimes we’ll add a few different kinds of veggies to the pot, using up whatever we have in the fridge.
- Peas
- Chopped broccoli
- Green beans
- Carrots
- Zucchini
- Fresh tomatoes
Can I Make This Soup Recipe Ahead Of Time?
Absolutely! The fresh tortellini doesn’t absorb too much of the creamy tomato broth so even after a couple of days in the fridge, it’s still perfect. Heating up leftovers of this Creamy Tomato Tortellini Soup are as easy as popping a bowl into the microwave or warming up a serving on the stove top.
We like to serve this soup with lots of warm, buttered bread or crackers for dipping!
Looking For More Soup Recipes?
- Creamy Chicken Fajita Soup
- Beefy Tomato Soup
- Beefy Taco Soup
- Copycat Campbell’s Tomato Soup
- Roasted Tomato Basil Soup
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Creamy Tomato Tortellini Soup
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeThis Creamy Tomato Tortellini Soup is perfect for an easy, comforting dinner! Use any kind of tortellini you like, fresh or frozen spinach and lots of parmesan cheese! So hearty and filling and it’s ready in 30 minutes!
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 2 tablespoons chopped garlic
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 28 ounce can diced tomatoes with juice
- 24 ounce jar store bought marinara sauce (can also use homemade)
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 cup heavy cream
- 1/4 cup grated parmesan cheese, plus more for topping
- 1 pound fresh chicken tortellini (can swap out cheese, spinach, beef or any other flavor, see note*)
- 5 ounces fresh baby spinach
Instructions
- Add the olive oil to a soup pot or dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened, then add the garlic and cook 1 minute longer.
- Add the tomato paste, stirring into the onions and garlic and then pour in the chicken broth, diced tomatoes with juice and the marinara sauce. Season with salt, pepper, garlic powder and oregano, stir and bring to a simmer. Simmer the soup for 15 minutes, uncovered.
- Pour the heavy cream and the tortellini into the soup and stir. Cover the pot and cook for 7-8 minutes until the tortellini is plumped and cooked through. If using frozen tortellini, add a few minutes to the cooking time, or cook before adding to the soup.
- Taste the soup for seasonings and then add the parmesan cheese, fresh spinach and stir. Cook the soup just until the spinach is wilted and serve.
Recipe Notes
Any flavor of tortellini will work for this soup recipe. Use the fresh tortellini that you find in the refrigerated section of your store instead of frozen. If you have to use frozen tortellini, add a few more minutes to the cooking time during that step or cook the tortellini before adding to the soup.
If you need to use frozen spinach instead of fresh spinach, make sure to defrost the spinach completely and squeeze the water out before adding it to the soup.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Hi! Can I swap out heavy cream for half and half? Thanks!
Sure, it won’t be as thick but it’ll be fine!