Tomato Tortellini Soup
This 30-minute creamy tomato tortellini soup is flavorful and filling, packed with tomatoes, spinach, zucchini, and cheesy tortellini. Plus, it’s incredibly easy to make!
This delish soup is loaded with veggies like spinach, zucchini, onion and tomatoes and of course, lots of little cheese-packed tortellinis! Next time you’re in the mood for something light, filling and flavorful, you’ve gotta give this soup a try. It’s definitely a crowd pleaser! If you love tortellini be sure to also try Spring Pesto Tortellini and Creamy Lemon Dill Tortellini.
Creamy, Hearty, Healthy Soup!
I knew this soup would be an instant hit as soon as I started making. My husband on the other hand was skeptical. He’s not the biggest fan of pre-made refrigerated pasta, and honestly, I can’t blame him. We hardly ever eat it… mainly because we’re obsessed with homemade pesto and three cheese stovetop macaroni. But as soon as he dug in, he was totally impressed.
We ate all but a small tupperware container of it, Don’t judge us, it was delicious! Even our 1½ year old was smitten. He gobbled up the chunks of tomato and zucchini and loved nibbling on the pasta.
The best part? This tomato tortellini soup is actually pretty darn healthy. If you look past the cheese, the creaminess is all Greek yogurt, which is great, because it adds some extra protein too. And obviously all of the zucchini and spinach doesn’t hurt either (yes, most of it sank to the bottom, just know that there is a good amount of both in there).
How to Make Tomato Tortellini Soup
Note: I recommend using refrigerated or frozen tortellini rather than dry.
HEAT. In a large stockpot or Dutch oven set over medium heat, add the olive oil.
SAUTE. When the oil is hot, add the onion and zucchini, cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about a minute. Sprinkle in salt and pepper.
ADD. Add the flour and cook for another minute, taking care to not let the flour burn.
BOIL. Pour in the chicken broth, tomatoes, tomato paste and bring to a boil. When the mixture has reached a boil, add the tortellini and simmer until cooked throughout.
COMBINE. Reduce the heat and add the parmesan, greek yogurt and spinach. Whisk to combine, let the soup cook until the spinach has wilted
SERVE! Serve immediately.
More Cooking Directions
Crock Pot Instructions: First, brown the sausage and then put everything except the tortellini, milk ingredients, and spinach in the crockpot. Cook on high for 4 hours or on low for 7 hours. Once it has cooked, add in the tortellini and cook it on high for 45 more minutes. Add in the spinach and let it wilt for an additional 5-10 minutes. Slowly incorporate the milk ingredients.
Instant Pot Instructions: Brown your sausage on the saute function in the instant pot, then add in everything other than the tortellini and spinach. Set the IP to manual (high pressure) for 15 minutes. After releasing the pressure, add the tortellini and spinach and put the IP on the saute function to warm the tortellini fully.
Serving, Storing, and More
What to serve with it?
STORE the soup in the fridge in an airtight container for up to 5 days. If reheating small servings, heat it in the microwave; if reheating larger servings, warm it on the stovetop.
FREEZING this soup is an option, but you risk a texture change because of the incorporation of greek yogurt. Because of the tortellini, this soup will only last about 1-2 months in the freezer. When you’re ready to eat it, defrost the soup in the fridge overnight before reheating in the crock pot or on the stove top.
For more Italian style soup recipes, try:
Tomato Tortellini Soup Recipe
- 1 tbsp olive oil
- 1/2 yellow onion - diced
- 1 small zucchini - chopped
- 3 cloves garlic - minced
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3 tbsp all-purpose flour
- 4 cup chicken broth
- 2 (14 oz) cans petite diced tomatoes
- 3 tbsp tomato paste
- 1 (9 oz) pkg tortellini
- 1/4 cup grated parmesan
- 3/4 cup plain greek yogurt - or heavy cream
- 1 1/2 cup fresh spinach - coarsely chopped
- fresh basil - julienned
- parmesan - grated or shaved
- In a large stockpot or Dutch oven set over medium heat, add the olive oil. When the oil is hot, add the onion and zucchini, cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about a minute. Sprinkle in salt and pepper.
- Add the flour and cook for another minute, taking care to not let the flour burn. Pour in the chicken broth, tomatoes, tomato paste and bring to a boil. When the mixture has reached a boil, add the tortellini and simmer until cooked throughout. Reduce the heat and add the parmesan, greek yogurt and spinach. Whisk to combine, let the soup cook until the spinach has wilted, serve immediately.