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–+ servings
A bowl of creamy Tomato Tortellini Soup with spinach in it and a spoon on the side.
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Tomato Tortellini Soup

This creamy Tomato Tortellini Soup recipe is easy to make with cheese-filled tortellini, spinach, and the most flavorful broth. It also makes the best freezer meal idea!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Soup
Cuisine: American, Italian
Servings: 11 cups
Calories: 172kcal
Author: Stephanie

Ingredients

Seasonings

  • 1 teaspoon Italian seasonings
  • 1 teaspoon mustard powder
  • ½ teaspoon dried basil
  • 1 pinch red pepper flakes

Soup

  • 2 Tablespoons butter
  • 2 teaspoons olive oil
  • 1 yellow onion diced
  • ½ cup carrots diced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup dry white wine see notes
  • 3 cups chicken broth
  • 2 14.5 oz. cans diced tomatoes undrained
  • ¾ cup heavy cream
  • 2 cups spinach
  • 2 cups refrigerated tortellini see notes
  • ½ teaspoon salt optional

For Serving

  • Parmesan cheese
US Customary - Metric

Instructions

Instructions

  • Take out the heavy cream to allow it to come down to room temperature while the soup cooks. Combine the seasonings and set aside.
  • Heat the butter and olive oil in a large pot over medium heat. Add the onions and carrots and stir to coat. Reduce to medium-low, cover and cook until the onions begin to caramelize, about 25 minutes. Lift the lid and stir every few minutes during cooking and reduce heat to low if vegetables begin to cook too rapidly.
  • Add the garlic, seasonings, tomato paste, hot sauce, and Worcestershire sauce. Stir to combine, then add the wine. Let the wine bubble gently until reduced by half, about 4 minutes. Use a silicone spatula to stir and “clean” the bottom of the pot as it cooks.
  • Add the diced tomatoes and chicken broth and remove from heat. Use an immersion blender to blend until smooth, or carefully transfer to a blender.
  • Return to the stove. Bring to a boil, then reduce to a simmer. Let it simmer and reduce for 30 minutes, uncovered. It will thicken and the flavors will concentrate and blend together. Stir occasionally as it simmers.
  • Reduce heat to low. Slowly add the cream, stirring continuously. Taste the soup and stir in ½ teaspoon of salt if desired.
  • Add the spinach. (Optional: roughly chop the spinach prior to adding it.) Add the tortellini and cook for 3-4 minutes, or as instructed on Tortellini package. (If the tortellini requires a longer cooking time, add the spinach during the last 2-3 minutes.)
  • Garnish with Parmesan cheese and serve!

Notes

Pro Tips
  • You can't taste the mustard powder, Worcestershire sauce, or hot sauce outright in this soup, they act as flavor enhancers and make a big difference in the end result. (The hot sauce doesn't make the soup hot/spicy.)
  • I use RANA refrigerated cheese-filled tortellini for this recipe. (A variety of different filling options may be used!)
  • I also use Frank's Hot Sauce, but any variety is fine.
  • For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer and flavor the soup. If any remains at the end of cooking, it can be discarded. Salt will likely not need to be added if you do this.
  • The wine adds a really nice flavor element to this soup but if you don't cook with wine, you can use chicken broth instead.
  • Vegetable broth can be used instead of chicken broth for a vegetarian option.
  • Top this soup with Ranch Oyster Crackers for even more flavor, and try my Marry Me Chicken Soup recipe next- you'd love it!
Storage
  • Store in an airtight container and refrigerate for up to 3 days. Note that the tortellini will continue to absorb some of the broth during storage. I like to remove the tortellini from the soup and store it separately. You can also boil it on the side and add it directly to serving bowls.
  • This soup does freeze well. Consider boiling the tortellini separately so that it doesn’t absorb too much broth or get overly soft.
  • Nutritional information is per cup, there are approximately 11 cups in this recipe.

Nutrition

Calories: 172kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 587mg | Potassium: 294mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1901IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 2mg