Warm up with this easy tomato tortellini soup recipe! A vegetarian-friendly dinner featuring a rich tomato broth, fresh spinach, and cheese-filled pasta. Ready in 30 minutes!
Tomato Tortellini Soup is My Favorite Comfort Food
- By sautéing the aromatics and cooking the tomato paste until it darkens, I unlock a deep, umami-rich flavor in a short amount of time.
- Rather than using heavy cream, I make a milk and cornstarch slurry. This creates that silky mouthfeel while keeping the soup light.
- The tortellini cooks directly in the tomato broth. Not only does this save me from washing an extra pot, but the pasta releases a bit of starch into the soup, helping it thicken naturally.
Your Weeknight Hero: Easy Tomato Tortellini Soup
There is nothing quite like a steaming bowl of tomato soup to soothe the soul, but when you add plump, cheese-filled tortellini, baby spinach, and ribbons of fresh basil, it becomes a hearty vegetarian meal the whole family asks for again and again.
I was a vegetarian for more than a decade, which is when I first developed this tomato tortellini soup recipe, based on one I had enjoyed at a now long-closed Italian restaurant my husband and I used to frequent. Of course, if you have a serious meat-eater among you, you can alwasy opt for our sausage tortellini soup, but I encourage you to give this meat-free version a try.
This tomato tortellini soup is my go-to when I want something that feels hearty and comforting but takes little effort. I lean on pantry staples like crushed tomatoes and homemade Italian seasoning to save time, then brighten everything up at the very end with a flurry of fresh basil and spinach. Pair it with some crusty bread and an Italian salad and dinner is served in about 30 minutes!
The Key Ingredients
- Aromatics: Yellow onion and fresh garlic cloves provide the savory foundation.
- The tomato base: A combination of tomato paste (for depth), crushed tomatoes (for texture), and tomato sauce (for smoothness).
- Cheese Tortellini: You can use refrigerated, frozen, or dried. I prefer the refrigerated kind for the best texture. You can also swap in spinach or mushroom tortellini.
- Chicken Stock: Use low-sodium store-bought so you can control the salt level, or homemade chicken stock. For a vegetarian version, feel free to swap in vegetable broth.
- Fresh Greens: Baby spinach and fresh basil ribbons add that signature freshness and a pop of color.
- The Slurry: I combine 2 percent milk and a touch of cornstarch to create a creamy finish without the heaviness of cream.
How to Make Tomato Tortellini Soup
- Sauté the Aromatics: Set a large Dutch oven or heavy-bottomed soup pot over medium heat. Add 2 tablespoons of olive oil. Once the oil begins to shimmer, add 1/2 diced yellow onion, 3 minced garlic cloves, and 1 teaspoon of Italian seasoning. Sauté for 2 to 3 minutes until the onions are soft and translucent.
- Build the Broth: Add 1 tablespoon of tomato paste to the pot. Stir continuously for about 2 minutes until the paste turns a deep brick red—this removes the “raw” metallic taste. Pour in 4 cups of chicken stock, 1 (28-ounce) can of crushed tomatoes, and 1 (15-ounce) can of tomato sauce. Stir in 1 teaspoon of brown sugar, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
- Cook the Tortellini: Increase the heat to medium-high. Cover the pot and bring the liquid to a rolling boil. Add 8 ounces of cheese tortellini, give it a good stir, and cook according to the package instructions (usually 5 to 8 minutes for refrigerated pasta).
- Thicken and Finish: In a small bowl, whisk together 1/2 cup of 2 percent milk and 1 tablespoon of cornstarch until smooth. Pour the mixture into the boiling soup; you will see it thicken almost instantly.
- Add the Fresh Herbs: Once the tortellini is tender, reduce the heat to low. Stir in 1 cup of packed baby spinach and 8 large fresh basil leaves (cut into ribbons). Stir just until the spinach wilts. Taste and adjust seasoning if needed. Serve hot!
What to Serve with this Soup
A simple salad and some crusty bread and maybe some olive oil bread dip are more than enough to make a full meal. However, the soup is a meal on its own because it’s filling enough, which also saves room for dessert! I’m never one to turn away lucious chocolate pudding.
Tomato Tortellini Soup Recipe
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Ingredients
- 2 tablespoons olive oil
- 1/2 large yellow onion, small dice
- 3 cloves garlic minced
- 1 teaspoon Italian Seasoning
- 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
- 8 ounces cheese tortellini
- 1/2 cup 2% milk
- 1 tablespoon cornstarch
- 1 cup packed baby spinach leaves
- 8 large fresh basil leaves cut into thin ribbons
Instructions
-
Cook the aromatics: Set a large Dutch oven or soup pot over medium heat. Add the olive oil. Once the oil begins to shimmer, at the onions, garlic, and Italian seasoning. Sauté for about 2 to 3 minutes until the onions have softened.
-
Add the liquids: Add the tomato paste. Stir continuously until it darkens in color, about 2 minutes. Once you’ve cooked the “raw” flavor out of the tomato paste, add the chicken stock, crushed tomatoes, tomato sauce, brown sugar, salt and pepper.
-
Cook the tortellini: Cover and bring to a boil. Add the tortellini, stir, and cook according to the package instructions.
-
Finish the soup: Add the milk and cornstarch to a small bowl. Use a fork to whisk together. Stir it into the soup you should see the soup thicken quickly. Once the tortellini is cooked through, reduce the heat to a simmer and stir in the spinach and basil leaves.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
- The sugar in this recipe is relatively limited due to the size of the pot of soup, but I wouldn’t skip it. The sugar balances the acidity of the tomatoes.
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