Description
A silky, weeknight-friendly tomato soup loaded with tender cheese tortellini and quick-wilted spinach. The creamy, tangy broth comes together in one pot in about 30 minutes, with classic Italian herbs, a touch of tomato paste for depth, and just enough cream for a rosy finish. It’s flexible (swap in kale, beans, or different pasta), budget-smart, and great for leftovers—perfect for busy nights, meal prep, or anyone craving cozy comfort without the fuss.
Ingredients
2 tbsp olive oil
1 small yellow onion, finely diced
2 medium carrots, diced
2 celery ribs, diced
3 garlic cloves, minced
2 tbsp tomato paste
1 (28-oz) can crushed tomatoes
4 cups low-sodium vegetable broth
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sugar
1/2–3/4 tsp kosher salt, to taste
1/4 tsp black pepper, to taste
1/2 cup heavy cream (or half-and-half)
18–20 oz refrigerated or frozen cheese tortellini
3–4 cups baby spinach, roughly chopped
1/4 cup grated parmesan, plus more for serving
Optional: pinch red pepper flakes, fresh basil for finishing
Instructions
Sauté aromatics (5 min): Heat olive oil over medium. Add onion, carrot, celery, and a pinch of salt; cook until onion is translucent.
Bloom garlic & paste (1–2 min): Stir in garlic and tomato paste; cook until the paste darkens slightly.
Build the broth (10 min): Add crushed tomatoes, broth, basil, oregano, sugar, salt, and pepper. Bring to a steady simmer; scrape up any fond.
Cook tortellini (3–5 min or per package): Add tortellini; keep at a gentle boil until plump and floating.
Make it creamy (off heat): Turn off heat; stir in cream until the broth turns rosy—don’t boil after adding dairy.
Add greens & finish (1 min): Fold in spinach to wilt. Adjust seasoning; add red pepper flakes if desired.
Serve: Ladle into bowls; top with parmesan and torn basil. Rest 2 minutes so pasta finishes hydrating.
Doneness cues: Tortellini are plump and floating; veggies are fork-tender; broth is creamy but not sauce-thick.
Notes
Must-haves: tomatoes, broth, tortellini, cream (or alt), salt.
Flexible: carrots/celery, spinach, herbs.
Swaps: white beans or cooked chicken/turkey; kale (simmer 3–4 min); zucchini or mushrooms; half-and-half/evaporated milk; dairy-free with coconut milk or cashew cream (skip parmesan).
Make-ahead/Storage: Refrigerate 3–4 days (pasta absorbs liquid); freeze base without tortellini up to 3 months.
Reheat: Gentle stovetop with a splash of broth/water; brighten with lemon.
Lighten: Use half-and-half; add extra spinach/beans.
Ultra-creamy: Blend 1 cup of base (no pasta) and stir back in; or whisk in yogurt (tempered) or coconut milk off heat.
Troubleshooting: Too salty—add cream/water/lemon. Too bland—add salt + lemon + basil, bloom a bit more tomato paste. Too thin—simmer uncovered or tiny cornstarch slurry.
Scaling: Double in a 7–8 qt pot; stagger tortellini. Halve as needed. Cool quickly on a sheet pan for storage.
Equipment: 5–6 qt pot or Dutch oven; ladle and microplane optional.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Italian-American