Description
This comforting Tomato Tortellini Soup is a deliciously hearty and flavorful meal perfect for weeknights. Combining tender cheese tortellini with a rich tomato broth infused with garlic, onions, spinach, and Italian seasonings, this soup can be made quickly on the stovetop or slowly in a crockpot. Garnish with fresh basil and parmesan for an extra burst of flavor.
Ingredients
Scale
Main Ingredients
- 1 onion, diced
- 2 – 3 garlic cloves, minced
- 2 (14.5 oz) cans tomatoes, not drained
- 3 tablespoons tomato paste, more or less to desired thickness
- 6 cups broth (chicken or vegetable, more if desired)
- 1 (24 oz) jar marinara sauce
- 2 handfuls spinach
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- ½ teaspoon black pepper
- ½ teaspoon sea salt, less if desired
- 20 oz package cheese tortellini
- Olive oil (for stove top cooking)
Optional Garnishes
- Freshly chopped basil
- Shredded parmesan cheese
- Garlic bread (for serving)
Instructions
- Prepare Vegetables: Dice the onion and mince the garlic cloves to get them ready for sautéing.
- Heat Oil: Over medium-high heat, heat olive oil in a large pot on the stovetop.
- Sauté Aromatics: Add garlic and onion to the heated oil and sauté until translucent and fragrant, about 3-5 minutes.
- Add Liquids and Seasonings: Stir in the broth, canned tomatoes (with juices), tomato paste, marinara sauce, Italian seasoning, crushed red pepper, black pepper, and sea salt. Mix everything well.
- Add Spinach: Toss in the spinach and allow it to wilt into the soup, stirring occasionally.
- Simmer: Reduce heat to medium-low and let the soup simmer gently for about 10 minutes to develop flavor and heat through.
- Cook Tortellini: Add cheese tortellini to the simmering soup and cook until al dente, about 3-5 minutes, depending on package instructions. Stir occasionally to prevent sticking.
- Adjust Consistency: If the soup is too thick, add more broth; if too thin, add additional tomato paste until desired thickness is reached.
- Serve: Ladle the soup into bowls and garnish with freshly chopped basil and shredded parmesan cheese if desired. Serve warm with garlic bread on the side.
- Slow Cooker Option: Combine all ingredients except tortellini in a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. About 15-20 minutes before serving, stir in tortellini and cook until al dente. Serve with preferred garnishes.
- Store Leftovers: Refrigerate any leftovers in an airtight container for up to 5 days.
Notes
- You can use either chicken or vegetable broth depending on dietary preference.
- Adjust the amount of crushed red pepper to control spiciness.
- Adding more tomato paste will create a thicker soup; add extra broth for a lighter broth consistency.
- Fresh basil and parmesan cheese add a rich finishing touch but are optional.
- The slow cooker method is convenient and excellent for busy days.
- Reheat leftovers gently on the stove to preserve tortellini texture.
