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Tomato Tortellini Soup Recipe

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3.8 from 11 reviews

This comforting Tomato Tortellini Soup combines tender cheese tortellini with a flavorful tomato base, enriched with aromatic onions, garlic, and fresh basil. It’s a quick and easy meal perfect for weeknight dinners, delivering a creamy, hearty soup that’s both satisfying and delicious.

Ingredients

Sauté Base

  • 2 tablespoons olive oil
  • 1/2 large yellow onion, small diced
  • 3 cloves garlic, minced
  • 2 teaspoons Italian Seasoning

Tomato Base

  • 1 tablespoon tomato paste
  • 4 cups low-sodium chicken stock (store-bought or homemade)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Main Ingredients

  • 8 ounces cheese tortellini
  • 3/4 cup 2% milk
  • 1 tablespoon cornstarch
  • 1 cup packed baby spinach leaves
  • 8 large fresh basil leaves, cut into thin ribbons

Instructions

  1. Cook the aromatics: Heat a large Dutch oven or soup pot over medium heat and add the olive oil. When the oil shimmers, add the diced onions, minced garlic, and Italian seasoning. Sauté for about 2 to 3 minutes until the onions soften and become translucent.
  2. Add the liquids: Stir in the tomato paste and cook for about 2 minutes until it darkens in color, which removes the raw tomato flavor. Then add the chicken stock, crushed tomatoes, tomato sauce, brown sugar, kosher salt, and black pepper. Stir to combine all ingredients.
  3. Cook the tortellini: Cover the pot and bring the soup to a boil. Add the cheese tortellini and cook uncovered, stirring occasionally, according to package instructions (typically around 7 minutes) until the tortellini are tender.
  4. Finish the soup: In a small bowl, whisk together the 2% milk and cornstarch until smooth. Stir this mixture into the soup to thicken it quickly. Once the tortellini are cooked through, reduce the heat to a simmer. Stir in the fresh baby spinach leaves and basil ribbons until wilted and fragrant. Serve hot.

Notes

  • Use low-sodium chicken stock to control the saltiness of the soup.
  • For a vegetarian version, substitute chicken stock with vegetable stock and use cheese tortellini without animal rennet.
  • If you prefer a thicker soup, you can add an additional teaspoon of cornstarch mixed with milk.
  • Fresh basil added at the end provides a bright, fresh flavor—avoid cooking it for too long.
  • This soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the tortellini.

Find it online: https://recipeplenty.com/tomato-tortellini-soup-recipe/