Tomato Tortellini Soup
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!
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.
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.
Slowly add the cream, stirring continuously. 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). Garnish with Parmesan cheese and serve!
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!
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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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Tomato Tortellini Soup
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
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
- 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!
- 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.
I’ve made this 3 times now, to rave reviews, and we aren’t even to soup season!
That makes me so happy Jane! We are just entering soup season here in NH and I couldn’t be happier! Thanks so much for the great review!💗
Amazing! A staple art our house.
I’m so happy to hear that Madeline! Thanks so much for the great review!💖
This soup is restaurant quality and super easy to make. I used frozen, specialty store bought cheese tortellini that I boiled separately. After draining, I put a portion of tortellini in each bowl and ladled soup over. I love the addition of the spinach. I used baby spinach, it was the perfect size. I will be adding this to my soup rotation!! Thank you for this great recipe!!
Sounds like you nailed it Jill, nice work🙌 The cheese Tortellini is the way to go 😋 Thanks so much for taking the time to leave a review!
This was sooo good! Thank you so much!! We loved it and will enjoy the leftovers too!
I am soooo happy that you loved this soup Caitlyn, this one is a hidden gem on my blog, and I’m glad that you found it! 🙂 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
Just made the recipe. Next time, would use kale instead of spinach as it holds its shape better especially through reheating.
Wine is likely a key component of this recipe. I made it without the wine and found it a bit tasteless. Next time will add wine for sure
Overall, good recipe. As with all recipes, the second time you make it, you will like it better as you can change the flavours according to your taste.
Happy to hear you enjoyed it Meghan! Agreed, I usually prefer the second time around. Thanks for taking the time to leave a comment!😃
Made last night – didn’t have any wine so I just used chicken broth, and subbed Country Crock’s Plant Cream for the heavy cream for a dairy sensitivity – it was DELICIOUS! Husband who claims to hate soup, ate two bowls.
Thank you for your recipes!
I love proving my husband wrong lol, nice work Kate! Thanks so much for the great comments and review!❤️
Made this recipe for my family and they all loved it…and that’s hard to accomplish!! Thank you!!
I am so happy to hear that Dina!! I loveeee this soup so much too. Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
This soup is absolute perfection!! I have made it with and without the tortellini and either way it’s a dream on a cool New England night! The only downside is that I never make enough for leftovers. My kids devour this soup!
Hi Kendra and fellow New Englander! 🙂 I am sooooo happy that you love this soup as much as I do, I feel like it’s a hidden gem here. I love it with and without tortellini too, and I’m so glad that your kids love it too! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
Wonderful base soup to use however you please. I actually subbed a can of cannellini beans, rinsed and drained at the end (it’s what I had) and topped with pickled jalapenos, sour cream and cheese. Came out delicious! Thanks, I’m a big fan.
You’re very welcome Patricia, thanks for sharing your subs and for taking the time to leave a review! I love that you topped with pickled jalapenos, yummmm!😃
I have tried many Broccoli Cheddar Cheese soups over the years hoping to find a good one. This is it! Delicious!!
I’m so happy to hear that Cindy! This is the post for Tomato Tortellini Soup so I’m leaving the link to my Broccoli Cheddar Soup for people to find it!! 🙂 Thank you so much!