30-Minute Creamy Tomato Tortellini Soup

30-Minute Creamy Tomato Tortellini Soup

Prep: 8 minutes · Cook: 22 minutes · Total: 30 minutes · Serves: 6

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 4 cups low-sodium vegetable broth
• 1 package (18 to 20 ounces) refrigerated cheese tortellini
• 1/2 cup heavy cream
• 3 packed cups baby spinach
• 1/2 teaspoon kosher salt, plus more to taste
• Black pepper and grated Parmesan for serving

Directions

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes, until softened.
2. Add the garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds. Stir in the tomato paste and cook for 1 minute.
3. Add the crushed tomatoes, broth, and salt. Bring to a gentle boil, then reduce to a simmer for 8 minutes.
4. Return the soup to a gentle boil. Add the refrigerated tortellini and cook according to the package timing, usually 3 to 5 minutes, until tender but not falling apart.
5. Reduce the heat to low. Stir in the cream and spinach and cook just until the spinach wilts, 1 to 2 minutes. Do not rapidly boil after adding the cream.
6. Taste and adjust salt and pepper. Ladle into bowls and add Parmesan if desired.

Cook’s notes

Fresh refrigerated tortellini cooks quickly. Frozen or dried tortellini needs different timing, so follow its package directions. The pasta continues absorbing broth as it sits.

Storage and reheating

Refrigerate for up to 3 days. Reheat gently and add broth as needed. For planned leftovers, cook and store the tortellini separately so it does not become too soft.

Estimated nutrition per serving

Approximately 430 calories · 17 g protein · 55 g carbohydrate · 17 g fat · 6 g fiber · 760 mg sodium. Actual values vary by tortellini and broth.