Go Back
Rolling Sauce

Creamy Tomato Tortellini Soup

Rich creamy tomato broth with caramelized tomato paste, crushed tomatoes, a balsamic kick, and cheese-filled tortellini cooked right in the pot. One pot, 25 minutes, genuinely delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • - 2 tablespoons olive oil
  • - 1 tablespoon unsalted butter
  • - 1 medium yellow onion finely diced
  • - 4 cloves garlic minced
  • - 2 tablespoons tomato paste
  • - 1 teaspoon Italian seasoning
  • - ½ teaspoon red pepper flakes optional
  • - 1 can 28 oz crushed San Marzano tomatoes
  • - 3 cups low-sodium chicken or vegetable broth
  • - 1 teaspoon balsamic vinegar
  • - 1 teaspoon kosher salt plus more to taste
  • - ¼ teaspoon black pepper
  • - ½ cup heavy cream
  • - 1 package 9–10 oz refrigerated three-cheese tortellini
  • - 2 cups fresh baby spinach
  • - Freshly grated Parmesan for serving
  • - Fresh basil leaves for serving

Method
 

  1. Heat olive oil and butter in a large Dutch oven over medium-high heat. Add onion and cook 4–5 minutes until softened. Add garlic and tomato paste; cook, stirring, 1–2 minutes until the paste darkens to a rust color.
  2. Add Italian seasoning and red pepper flakes; stir 30 seconds. Pour in crushed tomatoes, broth, and balsamic vinegar. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered 5 minutes.
  3. Add tortellini. Simmer 3–5 minutes (per package directions) until tender.
  4. Reduce heat to low. Stir in heavy cream. Add spinach and stir 1–2 minutes until wilted. Taste and adjust seasoning.
  5. Ladle into bowls. Top with Parmesan and fresh basil. Serve with crusty bread.

Notes

  • Thickening: Tortellini absorbs liquid as it sits. Add broth when reheating leftovers to restore consistency.
  • Freeze tip: Freeze only the tomato broth base — no cream, no tortellini. Add both fresh when reheating from frozen.
  • Heartier: Brown Italian sausage in the pot before the onion, remove, cook soup, return sausage before cream.
  • Lighter: Replace heavy cream with half-and-half. For dairy-free: use full-fat coconut cream.