Creamy Tortellini Soup

This creamy tortellini soup is packed with fresh veggies, cheesy pasta, and a rich tomato broth. It’s cozy, comforting, and ready in about 30 minutes, perfect for a quick weeknight meal or a lazy Sunday dinner!

Course Soup

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings Servings

Calories 620kcal

Equipment

Large stock pot
wooden spoon or spatula
sharp knife and cutting board
Whisk
ladle

Ingredients

2 Tablespoons olive oil
1 medium yellow onion
2 carrots
2 stalks celery
5-6 sprigs fresh thyme
3 garlic cloves
1 Tablespoon italian seasoning
2 teaspoons dried parsley
½ teaspoon salt
⅛ teaspoon black pepper
28 ounces diced tomatoes in their juices
6 ounces tomato paste
1 tablespoon cornstarch
6 cup vegetable or chicken broth
1 pound cheese tortellini–fresh or frozen
¾ cup grated parmesan cheese
4 cups fresh spinach
1 cup heavy cream

Instructions

Drizzle the olive oil into the bottom of a large stock pot and bring to medium heat.
Dice the onion, carrots and celery into small pieces and saute them in the oil for 5-6 minutes, until they start to become tender. Add the thyme with the vegetables so the leaves fall off during the saute process.
Add in the garlic and saute for about 1 minute before adding the tomatoes, tomato paste, italian seasoning, parsley, salt and pepper. Whisk the cornstarch into the broth before adding that as well.
Stir the soup well and let simmer for 15-20 minutes for the flavors to combine.
Add in the tortellini and spinach and cook to heat the pasta and let the spinach wilt.
Remove the stems from the thyme sprigs and discard.
Stir in the cheese and heavy cream just before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition