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This Creamy Tomato Tortellini Soup is EASY and will only take you 30 minutes to prepare! A delicious dinner that is healthy and on the table in no time! Loaded with fresh herbs, diced tomatoes, veggies, and three-cheese tortellini! Creamy and full of flavour, a super comforting meal that the whole family will love!
Why You'll Love This Recipe
- This Creamy Tomato Tortellini Soup will only take you 30 minutes to make! Who doesn’t love a warm, comforting and delicous soup made quick and easy!
- This recipe is a ONE POT recipe! That means less dishes meaning less mess to clean up after eating.
- This Creamy Tomato Tortellini makes great leftovers. The awesome thing is this pot of soup will last you the week meaning you don’t have to cook for a few days!
Ingredients Needed
1 Tbs Olive Oil
1 Tbs Butter
1 Large Onion, diced
6 Cloves Garlic, minced
2 Medium Carrots, diced
3 Stalks Celery, sliced
796 mL Can Dice Tomatoes
1 Cup Spinach or Kale
6-8 Cups Vegetable Broth
1 Cup Tomato Sauce
1 1/2 Cups Heavy Cream
350g Pre-made Cheese Tortellini
Parmesan Cheese Rind
Parmesan Cheese, to garnish
Lemon Juice, to garnish
Parsley, to garnish
1 Tsp Salt
1 Tsp Black Pepper
1 Tsp Dried Rosemary
1 Tsp Dried Oregano
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Dried Basil
1 Tsp Dried Thyme
1 Tsp Sage
How To Make This Recipe
Start by chopping all of the veggies: dice the onions, carrots and celery and mince the garlic. Give the spinach or kale a rough chop too.
In a large pot add the olive oil and butter and heat on medium heat. Add the onions and garlic and sauté until fragrant. Then add the celery and carrots, sauté for an additional 1-2 minutes on medium heat.
At this point, add the can dice tomatoes (juice and all), tomato sauce, broth, Parmesan cheese rind, all of the spices, and tortellini pasta. Place the lid on the pot and simmer on medium-high heat for about 8-10 minutes (or until the tortellini is fully cooked).
Once the tortellini is cooked, add the spinach or kale and the heavy cream. At this point if you need to add more broth or water add that until you reach desired consistency. Simmer on low for 5 more minutes. Remove the Parmesan cheese rind.
Serve and garnish the soup with parsley, lemon juice and Parmesan cheese on top. This soup is delicious served with bread. Enjoy! 🙂
Equipment Needed
Wooden Spoons
Large Pot
Notes + Tips
- Half or double his recipe depending on your needs. If you live alone or just want a small batch then go ahead and half the recipe and it should provide you with about 4 portions. Alternatively, double this recipe if you have a large family or want to cook less for the week!
- Serve this soup with bread!! I like to toast a baguette in butter and add cheese; I think it is the perfect accompaniment to this Creamy Tomato Tortellini Soup. Other yummy sides could be crackers, bagels, garlic knots etc..
- You can make this recipe completely vegan by omitting the heavy cream and using vegan tortellini or using your favourite pasta.
- Add in other veggies or beans! I think white cannelloni beans or chickpeas would work really well in this soup; also adding in other veggies like zucchini, cabbage etc.. just use what you prefer and what you have on hand!
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Ingredients:
- 1 Tbs Olive Oil
- 1 Tbs Butter
- 1 Large Onion, diced
- 6 Cloves Garlic, minced
- 2 Medium Carrots, diced
- 3 Stalks Celery, sliced
- 796 mL Can Dice Tomatoes
- 1 Cup Spinach or Kale
- 6-8 Cups Vegetable Broth
- 1 Cup Tomato Sauce
- 1 1/2 Cups Heavy Cream
- 350g Pre-made Cheese Tortellini
- Parmesan Cheese Rind
- Parmesan Cheese, to garnish
- Lemon Juice, to garnish
- Parsley, to garnish
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Dried Rosemary
- 1 Tsp Dried Oregano
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Dried Basil
- 1 Tsp Dried Thyme
- 1 Tsp Sage
Instructions:
- Start by chopping all of the veggies: dice the onions, carrots and celery and mince the garlic. Give the spinach or kale a rough chop too.
- In a large pot add the olive oil and butter and heat on medium heat. Add the onions and garlic and sauté until fragrant. Then add the celery and carrots, sauté for an additional 1-2 minutes on medium heat.
- At this point, add the can dice tomatoes (juice and all), tomato sauce, broth, Parmesan cheese rind, all of the spices, and tortellini pasta. Place the lid on the pot and simmer on medium-high heat for about 8-10 minutes (or until the tortellini is fully cooked).
- Once the tortellini is cooked, add the spinach or kale and the heavy cream. At this point if you need to add more broth or water add that until you reach desired consistency. Simmer on low for 5 more minutes. Remove the Parmesan cheese rind.
- Serve and garnish the soup with parsley, lemon juice and Parmesan cheese on top. This soup is delicious served with bread. Enjoy! 🙂
Nutrition
Hi There I’m Victoria!
I make easy to follow, simple, and DELICIOUS recipes. Here at Vic Eats you will find many different kinds of recipes whether that be breakfasts, main course yummy desserts or easy snacks!
