Creamy Tomato Tortellini Soup Recipe

A bowl of tomato tortellini soup with spinach.

5 from 9 votes

Creamy Tomato Tortellini Soup Recipe

With soft vegetables and a smooth tomato base, Creamy Tomato Tortellini Soup makes a great light summer meal and comes together in one pot in 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: Italian

Diet: Vegetarian

Servings: servings

Calories: 95kcal

Author: Andrea

Equipment

Dutch Oven

Ingredients

1 tbsp olive oil
1/2 yellow onion diced
1 small zucchini chopped
3 cloves garlic minced
3/4 teaspoon salt
1/2 tsp black pepper
3 tbsp all-purpose flour
4 cup chicken broth
2 (14 ounces) cans petite diced tomatoes
3 tablespoons tomato paste
1 (9 oz) pkg tortellini
1/4 cup grated parmesan cheese
3/4 cup plain Greek yogurt or heavy cream
1 1/2 cup fresh spinach coarsely chopped

Garnishes

fresh basil julienned
parmesan grated or shaved

Instructions

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 the salt and pepper.
Add the flour and cook for another minute, taking care not to let the flour burn. Pour in the chicken broth, tomatoes, and 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.

Notes

-Browned sweet or spicy Italian sausage is a great addition to this soup. Cook it first, then proceed with the recipe by adding the flour.

STORE Creamy Tomato Soup with Tortellini in the refrigerator in an airtight container for up to 5 days. To FREEZE, place cooled soup in a freezer-safe container, leaving space at the top for expansion. It will keep for about 1–2 months, though the texture may change slightly due to the Greek yogurt and softened tortellini.

When ready to eat, defrost in the fridge overnight. REHEAT gently on the stovetop or in a crock pot; for small servings, use the microwave. Avoid boiling—reheat slowly to prevent separation.

Nutrition