Creamy Tomato Tortellini: The Best of Easy Soup Recipes
This creamy tomato tortellini soup is one of those easy soup recipes you can make in 25 minutes using pantry staples, fresh basil, and a savory parmesan rind.
When you are hunting for easy soup recipes, you usually want two things: speed and a flavor that doesn't taste like it came out of a can. This creamy tomato tortellini soup hits both marks, leaning on high-quality canned tomatoes and refrigerated pasta to get a meal on the table in under half an hour.
It is the ultimate simple weeknight soup because it relies on a few smart flavor boosters. By simmering a parmesan rind directly in the broth and finishing with a handful of fresh basil, you create a rich, restaurant-style depth that belies the short cook time.
If you have a collection of quick soup recipes for busy evenings, this one deserves a permanent spot. It’s hearty enough to be a standalone dinner, but light enough that you won't feel weighed down after a bowl.
Ingredients
Soup Base
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (28 oz / 800g) crushed tomatoes
- 4 cups (960ml) vegetable or chicken broth
- 1 piece (2-inch) parmesan cheese rind
- 1/2 teaspoon kosher salt, plus more to taste
Finishing Touches
- 10 oz (280g) refrigerated cheese tortellini
- 1/2 cup (120ml) heavy cream
- 2 cups (60g) fresh baby spinach
- 1/4 cup fresh basil leaves, torn
- Grated parmesan cheese for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Sauté the diced onion for 5 minutes until translucent and soft.
- 3
Add the garlic, dried oregano, and red pepper flakes; cook for 1 minute until fragrant.
- 4
Pour in the crushed tomatoes and broth, then add the parmesan rind and salt.
- 5
Bring the liquid to a simmer, reduce heat to low, and cover for 10 minutes to let the flavors meld.
- 6
Remove the lid and drop in the refrigerated tortellini.
- 7
Simmer the pasta for 3 to 5 minutes (or according to package directions) until tender.
- 8
Stir in the heavy cream and baby spinach, cooking just until the spinach wilts.
- 9
Remove the parmesan rind and discard.
- 10
Stir in the fresh basil and serve immediately with extra grated cheese.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 465 kcal
- Protein
- 14 g
- Carbs
- 42 g
- Fat
- 27 g
- Fiber
- 6 g
- Sugar
- 9 g
- Sodium
- 1180 mg
Tips
- → Don't throw away your cheese rinds! Keep a stash in the freezer specifically for adding savory umami to easy soup recipes.
- → If you plan on having leftovers, cook the tortellini separately and add them to individual bowls. Pasta left in soup will soak up all the broth overnight.
- → For a thicker texture, use a stick blender to partially blend the tomato base before adding the pasta.
FAQ
Can I use frozen tortellini instead of refrigerated?
Yes, you can use frozen tortellini, but you will need to increase the simmering time by 2-3 minutes. Check for tenderness before adding the cream.
How do I prevent the cream from curdling in the soup?
Lower the heat before adding the cream and ensure the soup is not at a rolling boil. Stirring constantly while pouring helps the dairy emulsify smoothly.
Why does my soup taste acidic?
Canned tomatoes vary in acidity. If the soup tastes too sharp, stir in a half-teaspoon of granulated sugar to balance the flavors.
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