Can I use frozen tortellini?

Absolutely! Just add an extra 2–3 minutes to the cooking time. No need to thaw first.

Can I use milk instead of heavy cream?

Milk is a bit thin, so the soup won’t be as creamy. Half-and-half works, or use all heavy cream for extra richness.

How should I reheat leftovers?

Reheat gently on the stove or in the microwave. Add a splash of broth or water if it’s too thick—the tortellini soaks up liquid as it sits.

What if I don’t have a blender?

No problem! Use a potato masher for a chunkier texture, or skip blending for a rustic feel.

Creamy Tomato Tortellini

Name: Creamy Tomato Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon Italian seasoning (or 2 teaspoons fresh thyme); 2 tablespoons all-purpose flour; 3 cups chicken or vegetable broth; 1 (28-ounce) can diced tomatoes (preferably fire-roasted); 1 teaspoon granulated sugar; Salt and pepper to taste; 4 cups cheese tortellini, fresh or frozen; ½ to ¾ cup heavy cream or half-and-half; 3 cups baby spinach; Grated parmesan cheese, for serving

Description

Cozy, comforting, and ready in just 30 minutes, this creamy tomato tortellini soup is a one-pot wonder filled with cheesy pasta, velvety broth, and soul-warming flavor. Perfect for chilly evenings and quick dinners alike.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning (or 2 teaspoons fresh thyme)
2 tablespoons all-purpose flour
3 cups chicken or vegetable broth
1 (28-ounce) can diced tomatoes (preferably fire-roasted)
1 teaspoon granulated sugar
Salt and pepper to taste
4 cups cheese tortellini, fresh or frozen
½ to ¾ cup heavy cream or half-and-half
3 cups baby spinach
Grated parmesan cheese, for serving

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Sauté onion for 6–8 minutes until soft. Add garlic and Italian seasoning, cook 1 minute.
Stir in flour and cook for 1 minute to coat and thicken.
Pour in broth and add diced tomatoes. Stir, bring to a boil, then simmer partially covered for 5–6 minutes.
Blend the soup until smooth using an immersion blender or countertop blender in batches.
Stir in sugar, season with salt and pepper. Add more sugar if needed to balance acidity.
Add tortellini and simmer according to package instructions (8–10 minutes for fresh, 10–12 for frozen).
Stir in cream and spinach. Simmer 1–2 minutes until spinach wilts.
Let cool slightly and serve with plenty of grated parmesan.

Notes

For make-ahead, freeze the base without tortellini, cream, or spinach. Add them fresh when reheating. Adjust broth as needed when reheating leftovers.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 6g
Sodium: 750mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 14g
Cholesterol: 45mg