Go Back
–+ servings
Tomato tortellini soup in a pot with a ladle. Next to this is a bottle of olive oil, and a bowl of spices.
Print Recipe
No ratings yet

Tomato Tortellini Soup Recipe

Warm up with this easy Tomato Tortellini Soup! A vegetarian-friendly dinner featuring a rich tomato broth, fresh spinach, and cheese-filled pasta. Ready in 30 minutes!
Prep Time5 minutes
Cook Time25 minutes
Course: Soup
Cuisine: Mediterranean/American
Diet: Vegetarian
Servings: 6
Author: Summer Miller

Ingredients

  • 2 tablespoons olive oil
  • 1/2 large yellow onion, small dice
  • 3 cloves garlic minced
  • 1 teaspoon Italian Seasoning
  • 1 tablespoon tomato paste
  • 4 cups low-sodium chicken stock, store-bought or homemade
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces cheese tortellini
  • 1/2 cup 2% milk
  • 1 tablespoon cornstarch
  • 1 cup packed baby spinach leaves
  • 8 large fresh basil leaves cut into thin ribbons

Instructions

  • Cook the aromatics: Set a large Dutch oven or soup pot over medium heat. Add the olive oil. Once the oil begins to shimmer, at the onions, garlic, and Italian seasoning. Sauté for about 2 to 3 minutes until the onions have softened.
  • Add the liquids: Add the tomato paste. Stir continuously until it darkens in color, about 2 minutes. Once you’ve cooked the “raw” flavor out of the tomato paste, add the chicken stock, crushed tomatoes, tomato sauce, brown sugar, salt and pepper.
  • Cook the tortellini: Cover and bring to a boil. Add the tortellini, stir, and cook according to the package instructions.
  • Finish the soup: Add the milk and cornstarch to a small bowl. Use a fork to whisk together. Stir it into the soup you should see the soup thicken quickly. Once the tortellini is cooked through, reduce the heat to a simmer and stir in the spinach and basil leaves.

Notes

  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
  • The sugar in this recipe is relatively limited due to the size of the pot of soup, but I wouldn't skip it. The sugar balances the acidity of the tomatoes. 

Nutrition

Calories: 271.4kcal | Carbohydrates: 36.9g | Protein: 13g | Fat: 9.9g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 15.9mg | Sodium: 1144.8mg | Potassium: 844.3mg | Fiber: 5.6g | Sugar: 12g | Vitamin A: 1155.9IU | Vitamin C: 20.4mg | Calcium: 156.9mg | Iron: 4.2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code