Creamy Tortellini Soup

This Creamy Tortellini Soup features a rich tomato broth, hearty cheese tortellini, a medley of vegetables and tons of comfort in one bowl!

The post Creamy Tortellini Soup appeared first on Budget Bytes.

We’re still deep into cozy soup season, so I’m enjoying my pasta soup style this evening in this super creamy tortellini soup. It’s got a rich and creamy tomato-based broth, hearty cheese tortellini to sink your teeth into, a medley of veggies, and everything you’re going to want on a chilly winter night. Plus, the leftovers are awesome, so come lunchtime tomorrow, you’ll be really glad you made it. ;)

Overhead view of a bowl full of tortellini soup with a spoon lifting a bite.

What’s in Tortellini Soup

This soup, at its core, is super basic, but the ingredients add up to big flavor and a hearty bowl that will keep you full. Here’s a quick rundown of the ingredients in this delicious tortellini soup:

  • Vegetables: This soup starts like many other soups with a mirepoix (onion, celery, and carrot) plus a little garlic for good measure.
  • Tomatoes: I’ve added two tomato products to this soup, tomato paste and crushed tomatoes. The tomato paste helps thicken the broth and gives a deep tomatoey flavor, while the crushed tomatoes give the soup volume and a little more texture.
  • Vegetable Broth: Vegetable broth gives this soup volume and dimension to the flavor.
  • Italian Seasoning: I kept the seasoning simple here by using an Italian seasoning blend instead of using several individual spices. If you don’t have Italian seasoning, you can substitute it with a mix of basil and oregano.
  • Cheese Tortellini: The star of the show! I used a bag of frozen small cheese tortellini to give the soup extra belly-filling power. You can use just about any flavor of tortellini you’d like for this soup.
  • Heavy Cream: A splash of heavy cream makes the broth extra lush, but you can skip it if you’d like! I love adding the cream because it makes the soup taste like a really rich tomato soup.
  • Spinach: I finished the tortellini soup off with a couple of handfuls of fresh spinach to give the soup balance and a little more color. You can skip the spinach or add some frozen chopped spinach in its place if you wish.

Buying Tortellini

Tortellini is one of the most expensive ingredients in this soup, so make sure you’re shopping wisely! In most major grocery stores you’ll be able to find tortellini in three places: with dry pasta, in the freezer section (near frozen bread), and with fresh pasta in the dairy case. I find that the frozen tortellini is usually the best price, and you can even use half the amount of tortellini in this recipe if you need to reduce the cost further. If using dry tortellini, you’ll need to boil the tortellini in the soup slightly longer and you may need to add extra water.

What Else Can I Add?

Italian sausage makes a great addition to this soup if you want something a little more meaty, or you could even sauté some bacon in the pot before the vegetables for even more richness. Want to make it extra cheesy? Sprinkle some grated or shredded Parmesan on top of each bowl just before serving.

How to Store Tortellini Soup

After cooking, divide the tortellini soup into single-serving portions and refrigerate until ready to eat. For longer storage, you can transfer the containers to the freezer after they’re fully chilled. To reheat, microwave on high until the soup is heated through, or reheat in a saucepot over medium-low heat, stirring occasionally, until heated through.

Overhead view of a ladle full of creamy tortellini soup hovering over the pot.
Overhead view of a bowl of creamy tortellini soup with a spoon in the side.
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Creamy Tortellini Soup

This Creamy Tortellini Soup features a rich tomato broth, hearty cheese tortellini, a medley of vegetables and tons of comfort in one bowl!
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $10.69 recipe / $1.34 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 1.5 cups each
Calories 355kcal

Equipment

Ingredients

  • 1 yellow onion $0.37
  • 2 carrots $0.29
  • 2 stalks celery $0.22
  • 4 cloves garlic $0.32
  • 2 Tbsp olive oil $0.26
  • 4 Tbsp tomato paste $0.36
  • 1 28oz. can crushed tomatoes $1.69
  • 1.5 tsp Italian seasoning $0.15
  • 4 cups vegetable broth $0.52
  • 19 oz. cheese tortellini (frozen) $4.79
  • 1/2 cup heavy cream $0.82
  • 4 oz. fresh spinach $1.20
  • 3/4 tsp salt $0.04
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Dice the onion, carrot, and celery. Mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with the olive oil. Sauté over medium heat until the onions soften (about 5 minutes).
  • Add the tomato paste and continue to stir and cook over medium heat for about three minutes more.
  • Add the crushed tomatoes, Italian seasoning, and vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.
  • Turn the heat up to medium-high and bring the soup up to a simmer. Let the soup simmer for about 10 minutes, stirring occasionally.
  • Add the frozen tortellini to the soup and boil for about 3 minutes, or the recommended time on the package needed to cook the tortellini.
  • Turn the heat off. Stir the heavy cream into the soup. Stir the fresh spinach into the soup until wilted.
  • Taste the soup and season with salt and pepper to taste (we added about ¾ tsp salt and ¼ tsp pepper).

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 355kcal | Carbohydrates: 44g | Protein: 13g | Fat: 15g | Sodium: 1209mg | Fiber: 6g
Close up side view of a bowl of creamy tortellini soup garnished with Parmesan.

How to Make Tortellini Soup – Step By Step Photos

Diced vegetables in the soup pot.

Dice one yellow onion, two carrots, and two stalks of celery. Mince four cloves of garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with 2 Tbsp olive oil. Sauté over medium heat for about 5 minutes, or until the onions have softened.

tomato paste added to the soup pot.

Add four tablespoons of tomato paste to the pot and continue to sauté with the vegetables for about three minutes more.

Crushed tomatoes and herbs in the pot, broth pouring in the side.

Add one 28oz. can of crushed tomatoes, 1.5 tsp Italian seasoning blend, and 4 cups vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.

Simmered soup in the pot.

Turn the heat up to medium-high, and allow the soup to come up to a simmer. Allow the soup to simmer for 10 minutes, stirring occasionally.

Tortellini added to the soup.

Add one 19oz. package of frozen cheese tortellini to the soup and continue to boil for 3 minutes, or as long as needed according to the package directions to cook the tortellini.

Heavy cream being stirred into the soup.

Turn the heat off and stir ½ cup heavy cream into the soup (optional).

Fresh spinach added to the soup.

Add about four large handfuls of fresh spinach to the soup, then stir it in and allow the spinach to wilt.

Finished soup in the pot being stirred.

Give the soup a taste and adjust the salt or other seasonings to your liking (we added ¾ tsp salt and ¼ tsp freshly cracked pepper).

Overhead view of the finished pot of creamy tortellini soup garnished with Parmesan and pepper.

I like my tortellini soup garnished with a light sprinkle of Parmesan and some freshly grated black pepper. 😋

Overhead view of a bowl of creamy tortellini soup with a spoon in the side.

The post Creamy Tortellini Soup appeared first on Budget Bytes.

Easy Tortellini Salad

This tortellini salad is full of zingy flavor: a delicious pasta salad for picnics and cookouts! Leftovers last for days,…

A Couple Cooks – Recipes worth repeating.

This tortellini salad is full of zingy flavor: a delicious pasta salad for picnics and cookouts! Leftovers last for days, so it’s also an easy lunch idea.

Tortellini salad

Here’s a pasta salad recipe that’s ultra versatile for picnics, barbecues, and an easy lunch idea: this Tortellini Salad! The tang of the artichoke, chewy pillowy pasta, zippy tomatoes, and peppery basil come together into a symphony of flavor! Even better, it stores up to 4 days in the fridge, making it a perfect easy lunch. We’ve made this more times than we can count already: and it’s irresistibly delicious every time.

The pasta to buy for tortellini salad…tortelloni!

Here’s an important tip for making tortellini salad. Make it with tortelloni pasta! What’s tortelloni vs tortellini?

  • Tortelloni is a pasta shape that is larger than tortellini, and it’s got a filled center versus a hole in the middle. Because it’s larger, it’s easier to taste the filling. Tortelloni is easy to find the refrigerated section at your local grocery.
  • How to tell the difference quickly? Tortellini has a hole in the middle, tortelloni has a solid center that encloses the filling. Of course, this really makes it a tortelloni salad. But it’s the tastiest pasta for the job!
  • Don’t make this pasta salad with frozen or dried tortellini. It’s just not as good! Trust us, we’ve tried it.
Tortellini pasta salad

Ingredients for tortellini salad

Got your pasta? It’s easy to throw together this tortellini salad once you’ve got the right type. Here’s what else you’ll need:

  • Cherry tomatoes
  • Spinach
  • Artichokes
  • Fresh basil: optional, but we highly recommend it! It’s especially easy in summer if you have a basil plant
  • Parmesan cheese
  • Homemade vinaigrette (or purchased dressing)

Use homemade dressing, or shortcut with purchased

This tortellini salad is very easy to throw together: boil the pasta, chop the veggies, then make the dressing! We created a homemade vinaigrette dressing for this salad that makes it beautifully fresh and delicious. Here’s what to note about it:

  • The homemade dressing is best flavor-wise. All you need is oil, vinegar, and a few spices. Dried dill makes for an intriguing flavor without overpowering.
  • In a rush, use ¾ cup purchased Italian or vinaigrette dressing. It makes it even easier to throw together.
Tortellini salad

Stores as leftovers for up to 4 days!

This tortellini salad works great as a pasta salad for summer picnics and barbecues, but we also designed it to work for lunches! This one is a fantastic make-ahead pasta salad that lasts for up to 4 days in the refrigerator. We had to work a bit to engineer that flavor to perfection. Here are a few notes for leftover storage:

  • Using neutral oil plus olive oil makes store well! Olive oil tends to clump up when it’s cold. How to make olive oil not solidify in dressings in the refrigerator? Add a neutral oil! Using equal parts organic vegetable oil or grapeseed oil makes a vinaigrette that doesn’t solidify. But if you prefer to use all olive oil, feel free! Just beware the salad dressing may clump up (just bring it to room temp before eating).
  • You may need to add a few pinches of salt. Some foods become more bland when refrigerated, which is the case with this pasta salad. Taste and add a few pinches salt before serving, if necessary.
Tortellini salad

More pasta salad recipes

There are lots of great pasta salad recipes for summer or lunches! Once you’ve tried this tortellini salad, here are a few more summer salads to try:

This tortellini salad recipe is…

Vegetarian. For gluten-free, use gluten-free tortellini. For vegan, use vegan tortellini and skip the Parmesan cheese (add a bit more salt as needed).

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Tortellini salad

Easy Tortellini Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8 side dish servings
  • Diet: Vegetarian

Description

This tortellini salad is full of zingy flavor: delicious for picnics and cookouts! Leftovers last for days, so it’s ideal as an easy lunch.


Ingredients

  • 18 ounces refrigerated cheese tortelloni*
  • 2 ½ ounces (2 cups) baby spinach or chopped spinach
  • 1 handful fresh basil leaves, roughly chopped (optional but recommended)
  • 14 ounce can (8.5 ounce dry weight) quartered artichokes, roughly chopped
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup white wine vinegar***
  • 1 tablespoon granulated sugar
  • ½ teaspoon each dried dill and garlic powder
  • 1 teaspoon kosher salt, plus more to taste
  • Fresh ground black pepper
  • ¼ cup olive oil
  • ¼ cup neutral oil (like organic vegetable or grapeseed**)
  • ¾ cup shredded Parmesan cheese

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes). Drain the pasta and run it cool water over it until it’s warm. 
  2. Meanwhile while the pasta cooks, chop the spinach, basil and artichoke hearts, and slice the tomatoes. In a large bowl, whisk together the vinegar, sugar, dried dill, garlic powder, kosher salt, and fresh ground black pepper. Then whisk in the olive oil and neutral oil
  3. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the Parmesan cheese and stir to combine. Taste and add salt or more cheese to taste. Serve at room temperature or cold. Stores up to 4 days refrigerated (leftovers taste great and work well for lunches!).

Notes

*Tortelloni is large tortellini that you can find in the refrigerated section. It’s best for this salad because standard tortellini is too small. 

**Using neutral oil in this pasta salad helps leftovers keep in the fridge: if you use only olive oil, it clumps up after about 1 day of storage. If you’re not planning to have leftovers, you can use 100% olive oil if you prefer. 

***In a rush? Substitute ¾ cup Italian dressing or your purchased vinaigrette dressing of choice for the homemade dressing. 

  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Tortellini salad

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I love making tortellini salads because they are filling, easy to make, and perfect for an easy dinner or lunch. They are also a great dish to take to parties and potlucks. My Greek Tortellini Salad has been a favorite for years and my Summer Tortellini Salad is a summer staple. Well, I figured it…

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Cheese Tortellini in Creamy Marinara

Cheese tortellini makes the best quick dinner recipe! Serve it up in a creamy marinara sauce flavored with goat cheese and basil. Some meatless recipes stand a head above the rest, and this is one of them. In fact, I think we’d be happy eating this genius quick dinner every day of the week. Try this cheese tortellini in creamy marinara sauce! In just 15 minutes, you’ve got a pasta skillet that’s a literal symphony flavor. The fresh basil-infused marinara sauce is perfectly complimented with pillows of tangy goat cheese. (In fact, it’s our baked goat cheese dip made into a main dish, because we love it so much we needed a way to justify it as dinner.) This one is a huge hit in our house…and we hope it will be in yours too! Best cheese tortellini to buy Cheese tortellini often escapes our radar when it comes to pasta: usually we think of penne, spirals or macaroni. But there’s lots of high quality tortellini in grocery stores these days! Tortellini are traditional ring-shaped Italian filled pasta. In Italy you can get them freshly made at local shops. What to look for if you’re not in Italy? Fresh tortellini […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Cheese tortellini makes the best quick dinner recipe! Serve it up in a creamy marinara sauce flavored with goat cheese and basil.

Cheese tortellini

Some meatless recipes stand a head above the rest, and this is one of them. In fact, I think we’d be happy eating this genius quick dinner every day of the week. Try this cheese tortellini in creamy marinara sauce! In just 15 minutes, you’ve got a pasta skillet that’s a literal symphony flavor. The fresh basil-infused marinara sauce is perfectly complimented with pillows of tangy goat cheese. (In fact, it’s our baked goat cheese dip made into a main dish, because we love it so much we needed a way to justify it as dinner.) This one is a huge hit in our house…and we hope it will be in yours too!

Best cheese tortellini to buy

Cheese tortellini often escapes our radar when it comes to pasta: usually we think of penne, spirals or macaroni. But there’s lots of high quality tortellini in grocery stores these days! Tortellini are traditional ring-shaped Italian filled pasta. In Italy you can get them freshly made at local shops. What to look for if you’re not in Italy?

  • Fresh tortellini is sold refrigerated. This is usually the best quality when it comes to tortellini recipes. It boils up in just 2 to 3 minutes.
  • Frozen tortellini is also a good option. We like frozen because it saves well and you can pull it out at moments notice.
  • Avoid dried tortellini. Tortellini isn’t traditionally a dried pasta: and all the brands we’ve tried dried just haven’t measured up.
  • Look for any type of cheese tortellini for this recipe. Use 3 cheese, spinach ricotta, Parmesan: any type of cheese flavor will work.
Cheese tortellini

Secrets to the best creamy marinara sauce

This tasty cheese tortellini recipe is engineered by us to be two things: mega quick and mega delicious! This one’s like a cross between our famous baked goat cheese and our goat cheese pasta. It capitalizes on the best flavor pairing: a great tomato sauce that’s made creamy using soft goat cheese. Here are a few tips for the very best creamy marinara:

  • Use canned fire roasted tomatoes. This special type of tomato is becoming easy to find. It’s charred over an open flame, which gives them a beautifully sweet flavor right out of the can. Can’t find them? Use the best quality tomatoes you can find.
  • Use fresh basil. It’s a splurge in winter, but it’s absolutely worth it for the peppery flavor it imparts.
  • Use soft goat cheese (chevre). You might think a creamy marinara is good with heavy cream. But it’s great with soft goat cheese! None of those hard crumbles with the texture of feta: this sauce deserves a good chevre.

Why it works

Here you’ll use soft goat cheese to crumble into the marinara, and it adds a tang and a creamy body that makes it taste like a best-in-class gourmet meal. Add those beautifully boiled cheese tortellini, and every bite is velvety, heavenly goodness. You can save out a few goat cheese crumbles as a topping, too.

We like to add a little spinach into the mix too! It adds nutrients but the way it melds into the skillet, you can barely tell that it’s there.

Tortellini in skillet

Is goat cheese healthy? How does it compare to cow’s cheese?

You may have heard that when it comes to cheese, goat cheese can be a healthier option that other cheeses. You’re right! There are a few advantages to choosing this cheese vs a mozzarella or a Parmesan. Goat cheese has the following going for it (source: Prevention):

  • More vitamins and minerals than cow’s cheese. Goat’s milk is richer in essential nutrients than cow’s milk. It has more vitamin A & B, calcium, iron, magnesium, and potassium.
  • Slightly less calories than cow’s cheese. Goat cheese has just 75 calories per ounce—less than cow cheeses like mozzarella (85 calories), Swiss (108 calories), and cheddar (115 calories).
  • May be easier to digest. Goat cheese has less lactose than cow’s milk and a slightly different protein structure, so people who are lactose intolerant many times can digest goat cheese.

Can you make it gluten-free?

Yes! There are actually some good brands of gluten free tortellini on the market these days. We don’t eat exclusively gluten-free, so we don’t have a preferred brand. But there are lots of great options in both refrigerated and frozen varieties. Again, we recommend steering away from dried. Do you have a brand to recommend? Let us know in the comments below.

Tortellini recipes

What to serve with cheese tortellini!

This cheese tortellini recipe is an ideal quick dinner: it takes less than 20 minutes to whip up! Pair it with a simple side dish or two and you’re in business. It’s ideal for Meatless Mondays or impressing friends with a tasty vegetarian dinner. Of course, it can be harder than you think to find side dishes that work with the flavors, compliments it nutritionally, and is easy enough to make while you tackle the main dish. Here are a few of our favorite sides to pair here:

This cheese tortellini recipe is…

Vegetarian. For gluten-free, use gluten-free tortellini.

Print
Cheese tortellini

Cheese Tortellini in Creamy Marinara


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Cheese tortellini makes the best quick dinner recipe! Serve it up in a creamy marinara sauce flavored with goat cheese and basil. 


Ingredients

  • 12 to 16 ounces frozen or refrigerated cheese tortellini
  • 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 3 cups baby spinach leaves, tightly packed (or chopped spinach)
  • 8 fresh basil leaves
  • 4 ounce goat cheese log

Instructions

  1. Boil the tortellini according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it. 
  2. Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
  3. When the pasta is done and drained, add it to the skillet. Crumble in the goat cheese into the sauce and stir until a creamy sauce forms (if you’d like, save out a few crumbles for topping). Serve immediately.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Dinner

Keywords: Cheese tortellini, Tortellini recipes

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Lemon Broccoli Tortellini

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Tortellini recipes with spinach and lemon broccoli

How do you get your kids to eat broccoli? You make them Lemon Broccoli Tortellini. It’s that simple. Our boys go back and forth when it comes to broccoli and I never know what nights will be a broccoli win. I do know that when I serve them this Lemon Broccoli Tortellini recipe there is…

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Creamy Tortellini Soup

This 5-star tortellini soup is lusciously creamy! It’s easy and under 30 minutes, with big flavor from tomatoes, spinach, and Parmesan. Here’s a soup that will make people come flocking and might result in a few marriage proposals: this creamy tortellini soup! This is one for the books. You can make it in under 30 minutes, and the flavor that results is simply killer. Tomatoes, basil, Parmesan and cream make a lusciously flavored broth that floats with doughy orbs of tortellini. In fact, we put down our spoons in amazement at first bite. Then I made a mental note to put it on the regular rotation…stat. Ingredients in tortellini soup There are many ways to make a tortellini soup. A traditional Italian way to serve it is called tortellini en brodo, where the filled pasta floats in a simple broth. For our spin, we went for a tomato-basil-meets-tortellini vibe, where a creamy tomato broth provides the backdrop for the delightful doughy pasta. Here’s what you’ll need for this Italian soup: Tortellini Onion and garlic Crushed fire roasted tomatoes: Fire roasted is key! See the section below. Tomato paste Vegetable broth Olive oil and salt Dried oregano and dried basil Spinach […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This 5-star tortellini soup is lusciously creamy! It’s easy and under 30 minutes, with big flavor from tomatoes, spinach, and Parmesan.

Creamy Tortellini Soup

Here’s a soup that will make people come flocking and might result in a few marriage proposals: this creamy tortellini soup! This is one for the books. You can make it in under 30 minutes, and the flavor that results is simply killer. Tomatoes, basil, Parmesan and cream make a lusciously flavored broth that floats with doughy orbs of tortellini. In fact, we put down our spoons in amazement at first bite. Then I made a mental note to put it on the regular rotation…stat.

Ingredients in tortellini soup

There are many ways to make a tortellini soup. A traditional Italian way to serve it is called tortellini en brodo, where the filled pasta floats in a simple broth. For our spin, we went for a tomato-basil-meets-tortellini vibe, where a creamy tomato broth provides the backdrop for the delightful doughy pasta. Here’s what you’ll need for this Italian soup:

  • Tortellini
  • Onion and garlic
  • Crushed fire roasted tomatoes: Fire roasted is key! See the section below.
  • Tomato paste
  • Vegetable broth
  • Olive oil and salt
  • Dried oregano and dried basil
  • Spinach
  • Fresh basil
  • Heavy cream or substitute whole milk
  • Parmesan cheese, grated
Tortellini soup

Find fire roasted tomatoes if you can!

Fire roasted tomatoes are key to getting just the right flavor in this tortellini soup. If you’ve been around for a while, you know we cook with them often. What are they and why are they so special?

  • Fire roasted tomatoes are a type of canned tomato that’s cooked over an open flame before canning. It makes the flavor beautifully sweet out of the can, instead of acidic like many canned tomato varieties. It’s a cooking method, not a brand!
  • Where to get them? This type of tomatoes are becoming pretty easy to find in grocery stores in the US; they’re sold by several brands. Look in the canned tomatoes section.
  • What if you can’t find them? Substitute the best quality canned tomatoes you can find.

What makes it a creamy tortellini soup…and a substitute

Our recipes are generally on the healthy side, so you won’t often see us cooking with heavy cream. But there are always exceptions, right? And this creamy tortellini soup is one of them. Why cook with cream here? It adds an intense richness, depth, and body of the soup that just can’t be replicated by 2% milk. Worried about using cream, though?

You can use whole milk or half and half instead as a substitute! How do they compare? Well, heavy cream is 36% milkfat, whereas half and half is 10% and whole milk is 3%. So these types of dairy have significantly less fat than heavy cream. Pick whatever seems right for you!

Tortellini soup

Tortellini soup variations for any diet: vegetarian, vegan & more

This recipe is a vegetarian tortellini soup: assuming you use tortellini with no meat! It’s one of those recipes you wouldn’t think of being vegetarian…because it’s so packed with flavor. People of any diet love this one (promise!). You can also make it vegan, or add Italian sausage for meat eaters. Here are a few options:

  • Vegetarian tortellini soup: This is already vegetarian: just use a cheese or spinach ravioli!
  • Vegan tortellini soup: Buy vegan tortellini: there are some great brands out there these days! Then substitute Cashew Cream for the heavy cream and Parmesan.
  • Gluten free tortellini soup: Use gluten free tortellini. Again, there are some great options out there these days.
  • Sausage tortellini soup: Cook 1 pound Italian sausage in the pan until browned, about 3 minutes, draining the fat as necessary. Then make the remaining soup, using slightly less salt.

Let us know your favorite gluten free or vegan tortellini brands in the comments below! We’d love to know your recommendations.

Tortellini soup

Make it a meal: side ideas!

This tortellini soup is delicious and satisfying, but not quite filling enough on its own to be a meal. We’d suggest pairing it with a salad or grilled cheese to make a full meal. Here are some ideas:

Storage, reheating and make ahead tips

This tortellini soup is best hot from the stove! But if you have leftovers or want to make it ahead, we’ve got some tips.

  • Store leftovers refrigerated, noting that the pasta soaks up the broth. The pasta soaks up even more of the broth when you refrigerate, so it can become very thick. You may want to add a splash of water when reheating.
  • Make the soup ahead without the tortellini. If you make it ahead, make it without the tortellini and refrigerate. Then heat it up and cook the tortellini right before serving. 

This tortellini soup recipe is…

Vegetarian. For gluten-free or vegan, see variations above.

Print
Tortellini soup

Creamy Tortellini Soup (30 minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 4.83 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This 5-star tortellini soup is lusciously creamy! It’s easy and under 30 minutes, with big flavor from tomatoes, spinach, and Parmesan.


Ingredients

  • 1 small yellow onion
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 28-ounce fire roasted crushed tomatoes
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 1 teaspoon each dried oregano and dried basil
  • 1 teaspoon kosher salt, plus more to taste
  • 4 cups baby spinach (or chopped standard spinach), packed
  • 1 handful fresh basil leaves (about 6 to 8 large leaves)
  • 1/2 cup heavy cream (or half and half or whole milk)*
  • 1/2 cup grated Parmesan cheese
  • 12 to 16 ounces frozen or refrigerated tortellini, any flavor

Instructions

  1. Dice the onion. Mince the garlic.
  2. In a large pot or Dutch oven, heat the olive oil. Add the onion and sauté for about 5 to 6 minutes until translucent. Add the garlic and sauté 30 seconds more. 
  3. Add the crushed tomatoes, tomato paste, broth, herbs and kosher salt. Bring to a simmer and simmer for 8 minutes. 
  4. Stir in the spinach, basil leaves, heavy cream and Parmesan cheese. Bring to simmer and add the tortellini. Cook according to the package instructions: about 2 to 3 minutes for refrigerated and 3 to 5 minutes for frozen. Taste and add additional salt as desired (we added another 1/4 teaspoon). Serve immediately.
  5. Make ahead and storage: Store leftovers refrigerated. The pasta does soak up quite a bit of the broth, so you may want to add a splash of water when reheating. If you make it ahead, we recommend making the soup without the tortellini; then heat it up and cook the pasta right before serving. 

Notes

*Vegan variation: use vegan tortellini and substitute 1/2 cup Cashew Cream for the heavy cream and Parmesan, adding more to taste as desired.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian inspired

Keywords: Tortellini soup, creamy tortellini soup

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Curried Tomato Tortellini Soup with Brown Butter Garlic Toast.

Curried tomato tortellini soup coming right up! I love a little bit of alliteration for dinner, after all.  Okay, just when I thought I had my ONE AND ONLY tomato soup recipe, I now have another one. But this one is different. This isn’t a soup you’d make to eat with grilled cheese. I mean, […]

The post Curried Tomato Tortellini Soup with Brown Butter Garlic Toast. appeared first on How Sweet Eats.

Curried tomato tortellini soup coming right up!

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

I love a little bit of alliteration for dinner, after all. 

cheese tortellini

Okay, just when I thought I had my ONE AND ONLY tomato soup recipe, I now have another one.

But this one is different. This isn’t a soup you’d make to eat with grilled cheese. I mean, okay, I guess you COULD. But it would be… grilled cheese against pasta and I just don’t know. 

This is a soup you make to toss cheese tortellini in. And then go.to.town. With some dips of brown butter garlic bread.

Is there too much going on right here? Nooooo.

You are going to love it. 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

p.s. The toasted garlic tomato bisque in The Pretty Dish is also an incredible tomato soup. I’ve gone from never eating tomato soup in a can to making multiple versions of it and have a hard time deciding which one I want! 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

In case you’re new here, we never ate tomato soup (not even with grilled cheese!) when I was growing up because my mom has a mental block against it. That mental block came from HER mom using a can of campbell’s tomato soup as … (I don’t even want to tell you this)… spaghetti sauce.

Yes. Mother Lovett used to dump a can of tomato soup on top of spaghetti and call it italian night when my mom wa a kid. 

Now I’m sure you understand when I say I really have zero italian blood in me. 

That’s crazy!!

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Anyhoo, my mom was so scarred that we never ate it (not even once) when I was growing up. But for what it’s worth, I have always demanded that I dip my grilled cheese in ketchup.

And I’m not a ketchup person. 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

The soup is actually simple but just has so much flavor. Red curry paste, tomato paste, coconut milk (!!!) – lots of things I love that create this delicious, silky taste bomb in your mouth. 

And thanks to the tortellini, it’s ridiculously filling. 

I also just realized that there is no cheese or milk in this soup, so my dairy free friends – rejoice! 

Hello dinner tonight.

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Curried Tomato Tortellini Soup

Curried Tomato Tortellini Soup

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

  • 2 tablespoons unsalted butter
  • 2 shallots, (diced)
  • 3 garlic cloves, (minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon dried basil
  • 2 tablespoons red curry paste
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon tomato paste
  • 4 cups chicken stock or veggie stock
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14 ounce) can coconut milk (full fat or light is fine)
  • 2 cups uncooked cheese tortellini
  • fresh basil for topping

brown butter garlic toasts

  • 3 tablespoons unsalted butter
  • 1 garlic clove
  • 4 slices sourdough bread
  • pinch of salt
  1. Heat a large pot over medium-low heat and add the butter. Add in the shallots, garlic, salt, pepper, and basil. Stir to combine. Cook for 5 to 6 minutes, until the shallots soften.
  2. Stir in the curry paste, brown sugar and tomato paste. Cook for 5 more minutes, stirring often, until the tomato and curry pastes are a deeper color.
  3. Stir in the stock and tomatoes, making sure to scrap the bottom of the bowl. Stir in the coconut milk until combined. Bring the mixture to a boil, then reduce it to a simmer. Add the tortellini right before serving and cook until tender, about 5 minutes.
  4. Serve the soup immediately with fresh basil for garnish and the brown butter garlic toasts.

brown butter garlic toasts

  1. Heat a skillet over medium heat and add the butter. Cook, whisking constantly, until it bubbles and brown bits appear in the bottom of the pan. The minute the brown bits appear, remove the pan from the heat and stir in the garlic.
  2. Preheat the broiler in your oven (if you don’t like the broiler, preheat to 425 degrees F) and place a rack in the upper quarter of your oven. I don’t like to place it directly beneath the broiler – I do it about 1 or 2 racks down to prevent that major burning. This also helps since we’re using garlic and brown butter – we don’t want either to burn more!
  3. Brush the bread slices with the garlic brown butter and place them on a baking sheet. Broil for 2 to 3 minutes (or bake for 10 to 12) until they are golden and crunchy. Remove and serve with the tomato soup.

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Can totally taste it.

The post Curried Tomato Tortellini Soup with Brown Butter Garlic Toast. appeared first on How Sweet Eats.