This creamy Tomato Tortellini Soup recipe has cheese-filled tortellini, spinach, and the most flavorful broth. Feel free to skip the cream for a lighter, healthy alternative.

Be sure to try my Minestrone Soup recipe next!

A white bowl with creamy Tomato Tortellini Soup in it with spinach.

Tomato Tortellini Soup

This creamy, dreamy, Tomato Tortellini Soup definitely earns a spot on our favorites list. The base of the soup has the best flavor profile to ensure that every bite is elevated up to gourmet status.

It starts out by caramelizing onions and carrots, the natural sugars that get released is the perfect way to offset the acidity from the tomatoes. After that, white wine gets reduced in the best combination of seasonings and flavor enhancers.

Cheese-filled tortellini makes this broth so savory and satisfying, and the spinach adds a pop of color and nutrition. The soup is finished off with some cream at the end which adds the perfect finishing touch!

Let’s get into everything you need to know to nail this recipe.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Caramelize the onions and carrots in melted butter and olive oil. 

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.

Diced carrots, onions, butter, and olive oil before and after being caramelized and mixed with seasonings and tomato paste.

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.

Adding diced tomatoes and chicken broth and blending to make creamy tomato soup.

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.

Slowly add the cream, stirring continuously. Add the spinach. (Optional: roughly chop the spinach prior to adding it.)

Adding cream and spinach to Tomato Tortellini Soup.

Add the tortellini, and cook for 3-4 minutes, (or as instructed on tortellini package). Garnish with Parmesan cheese and serve!

Adding tortellini to a soup pot to make Tomato Tortellini Soup.

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. High quality tortellini makes a big difference, RANA is great.
  • 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!

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.

Using Fresh Tomatoes

  • 28 oz. of fresh tomatoes can be used in this recipe. You can even make these easy roasted tomatoes for this recipe!
  •  To remove the skins: Cut the fresh tomatoes in half and place cut-side-down on a rimmed baking sheet. Broil for just a few minutes, until you see the skins pucker up and loosen. Let cool enough to touch and the skins will slide right off!

A Dutch oven filled with creamy Tomato Tortellini Spinach soup with spinach and a ladle on the side.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • Immersion Blender -I use this often for soups and sauces, it makes blending quick, easy, and clean.
  • 4-Quart Dutch Oven– this is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!)
  • Food Storage Containers– These are what I use, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free. 
  • Measuring Spoons– To measure out the seasonings.
  • Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them.
  • 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
  •  

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

Tomato Tortellini Soup

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
5 from 17 ratings
Servings: 11 cups
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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!

Ingredients

US Customary - Metric

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

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!
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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American, Italian
Author: Stephanie