Tomato Tortellini Soup
Imagine a satiny tomato soup jacked up with pockets of cheese-stuffed pasta. I also threw a handful of baby spinach in there too! Every spoonful is savory and cheesy and delivers a commingling of creamy soup and tender pasta. It’s the ultimate bowl of comfort.
This soup is very easy to make. While the tortellini cooks in boiling water, the sauce comes together in a separate pot, in just minutes (with a handful of ingredients).
Why didn’t I cook the tortellini in the sauce? Because sometimes a few tortellini break open while boiling and I didn’t want a murky soup. If you don’t mind, you can certainly cook the pasta in the sauce. I suggest adding 1 to 1 1/2 cups of water to the tomato mixture and boil the pasta in the sauce until tender.
What type of tortellini should you use? I chose the refrigerated variety because I like the “fresh pasta” vibe it delivers. Feel free to use your favorite brand/variety, including the shelf-stable tortellini.
What type of tomatoes should you use? I used a combination of crushed tomatoes and tomato sauce. You can use just one variety, or mix things up by combining crushed tomatoes and/or tomato puree with diced tomatoes (for a chunkier soup). There are no “tomato rules” here.
Can you use frozen spinach instead of fresh? Certainly. You need about 4-5 cups of fresh leaves, or about 1 cup of frozen (about 8-10 ounces).
What should you serve with your tortellini tomato soup? A smile! This soup is very satisfying, so you need little else on the side. I served our soup with a fresh green salad and warm loaf of artisan bread.
Tomato Tortellini Soup
Ingredients
- 20 ounces cheese-filled tortellini, see note above
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and ground black pepper
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 5 ounces baby spinach leaves, about 4 cups, or 1 cup frozen
- Grated or shredded parmesan cheese for serving
- Fresh basil for serving
Instructions
- Cook the tortellini according to the package directions. Drain and cover with foil to keep warm (to prevent sticking, spread the tortellini out on a large piece of foil until ready to use).
- Meanwhile, heat the oil in a large saucepan or stock pot over medium-high heat. Add the onion and celery and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
- Add the basil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
- Add the crushed tomatoes and tomato sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Fold in the tortellini and spinach and simmer for 2 minutes to heat through. Season to taste with salt and pepper.
- Top with parmesan cheese and basil and serve with extra parmesan cheese on the side.