Creamy Tomato Tortellini Soup
This Creamy Tomato Tortellini Soup is the kind of weeknight comfort food you make on repeat. Tender tortellini, veggies, and a creamy tomato base come together in one pot for a simple, flavor-packed meal.
Servings: 6
Calories: 609kcal
Ingredients
- 2 tablespoons butter
- 1 cup yellow onion (diced)
- 2 carrots (diced)
- 3 tablespoons garlic (minced)
- 6 cups chicken broth
- 14 ounce cans diced tomatoes (Do Not Drain)
- 6 ounce can tomato paste
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon thyme
- 1 teaspoon Italian seasoning
- 1 tablespoon cornstarch
- 1 lb small frozen 3-cheese tortellini
- 1 cup Parmesan cheese (finely shredded)
- 3 cups fresh baby spinach (chopped)
- 1 ½ cups heavy cream
Instructions
- In a large soup pot over medium heat, add butter and melt. Then, add diced carrots, onions, and garlic. Saute for about 5 minutes or until soft.
- Add chicken broth, diced tomatoes, tomato paste, black pepper, salt, thyme, Italian seasoning, and cornstarch. Stir until well combined. Turn the heat up to medium-high heat and bring it to a boil. Then, turn to low and let simmer for 15 covered.
- Then, add tortellini and cook for 3-5 minutes or until soft.
- Add Parmesan cheese, spinach, and heavy cream. Continue to cook until the cheese is melted and the spinach has wilted. Stirring occasionally.
- Serve while hot, and enjoy!
Notes
- Sauté onions and carrots first to build a flavorful base.
- Stir in heavy cream off the heat or over low simmer to keep it smooth.
- Adjust cream and tomato amounts to make the soup more tomato-forward or richer and creamier.
- Add frozen tortellini at the end and cook just until tender to avoid mushiness.
Nutrition
Calories: 609kcal | Carbohydrates: 49g | Protein: 23g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 1959mg | Potassium: 617mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6378IU | Vitamin C: 16mg | Calcium: 407mg | Iron: 4mg