For a hearty but easy weeknight dinner, make this one-pot creamy tortellini soup. All you need to do is toss, mix, and enjoy! In just 30 minutes, you'll have a rich and comforting dish on the table. Use cheese-filled tortellini for a vegetarian tortellini soup or feel free to add cooked ground sausage if you prefer. Here's how to make it in three simple steps!
Things You'll Need
3 Tbsp. butter
1 small yellow onion, diced
2 garlic cloves, minced
3 Tbsp. all-purpose flour
3 cups broth
28 oz. canned crushed tomatoes
Salt and pepper, to taste
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried parsley
3 to 4 cups refrigerated tortellini
1/2 cup heavy cream or half and half
6 cups spinach
Fresh Parmesan cheese
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1. Cook the onions and garlic
In a large pot over medium heat, warm the butter. Add the onions and cook until translucent, about 5 to 7 minutes. Add the garlic and flour and whisk until thick, about 1 minute.
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2. Add the broth and tomatoes
Slowly add the broth and mix well. Add the tomatoes and spices. Simmer for 10 to 15 minutes, mixing continuously.
Tip
For a chunkier soup, use 28 ounces of canned diced tomatoes. Another option is to use one 14.5-ounce can each of crushed and diced tomatoes.
3. Add the tortellini and heavy cream
Add the tortellini and heavy cream. Stir until heated through, about 10 minutes or according to the tortellini's directions. Stir in the spinach and mix until wilted, about 2 to 3 minutes.
Top with fresh Parmesan and serve immediately. Enjoy!
How long is leftover tortellini soup good for?
Enjoy your creamy tortellini soup leftovers for about 3 days. Just be sure to keep the soup covered in the refrigerator.
