This Tuscan Tomato Tortellini Soup is velvety and perfect for a cozy day. It is made hearty with plenty of cheese filled tortellini and wholesome with lots of spinach and tomatoes, and it all comes together in the MOST DELICIOUS way!
Best part? This soup can be made start to finish in as little as 20 minutes!
Tomato Tortellini Soup – The EASY Way!
The thing about this Tuscan Tomato Tortellini Soup, is that it is so EASY to make, that you think… this can’t be that good!
It is! Oh, but it is!
Every time I make this soup I am reminded just how delicious you can get with simple flavors combined in classic ways.
All you need is one pot, and a handful of everyday ingredients to make this soup and the result is
If you like tomato soup, this might just become a regular on your menu!
What Goes Well with Tortellini Soup
This Tortellini Soup recipe, like many soups, will pair well with classic options like salad and sandwiches. I have a few suggestions below, or if you have a favorite I missed, please share it in the comments below!
Since this dish does have veggies, cheese, AND pasta, it is wholesome and filling on its own, so adding extras is optional.
- Grilled Cheese
- Pesto Chicken Salad Sandwich
- Club Sandwich
- Chicken Caesar Pasta Salad
- Lemon Kale Salad
- Green Salad with Creamy Italian dressing or Balsamic Vinaigrette
- Chicken Cobb Salad
You can choose one or add a few sides to make a wholesome, well rounded dinner.
This Tortellini Soup recipe is as simple as promised! Just ONE pot and 20 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Crushed tomatoes– Using canned tomatoes makes this meal super easy and fast. Combining them with fresh ingredients gives it the depth of flavor that will make people think you slaved all day!
- Cheese Tortellini– I use frozen tortellini in my soup. I like it because it is a freezer staple I can keep on hand. Frozen tortellini is generally found in the freezer section, generally near the prepared meals.
If you prefer you can use fresh tortellini that is found in the refrigerated section. If you want to use dried tortellini, you will need to pre-cook it before adding to this recipe.
Also, based on preference, you could use another type of tortellini. Cheese tortellini works really well with the flavors, but you could try meat filled, spinach, or other flavors of tortellini as well.
- Fresh garlic– By using fresh garlic (instead of jarred) you get that fresh and homemade flavor, so I highly recommend it!
- Chicken or vegetable broth– I generally use chicken broth since we like the flavor and keep it on hand regularly, however you can also use vegetable broth, which can make this a vegetarian recipe.
- Sugar– this is just a little bit, but helps to cut the acidity of the tomatoes and boost overall flavor.
- Italian seasoning– you can use store bought, or a homemade Italian Seasoning blend
- Heavy cream– Heavy cream works best. You can use half and half, but it doesn’t combine as smoothly.
- Fresh spinach
- First simmer– the first simmer is designed to infuse the tomatoes with all of the flavor of the herbs. You can simmer for longer if you want, or you could make this recipe in the Instant Pot or Crock Pot and cook through this step as long as needed.
- Add the Cream SLOWLY– The butter, sugar and cream are added in this order to help the soup become as creamy and delicious as possible! When you add the cream, you will want to do it slowly, while constantly stirring. This helps it to fully incorporate into the soup instead of curdling.
- Tortellini Cooks FAST! The tortellini will cook quickly when it is in hot liquid, so no need to let it boil like you would dried pasta. Cooking it too long can create gummy tortellini.
- It will seem like A LOT of spinach! If it seems like a lot of spinach, it should! Spinach wilts down to a fraction of its original size, so in order to get enough spinach to distribute evenly throughout the soup, we need to use a lot of fresh, raw spinach. This is great because it packs in a lot of wholesome goodness as well!
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Tuscan Tortellini Soup with meat– Try mixing in cooked Italian Sausage or diced chicken breast at the end for to make the soup extra filling.
- Tuscan Tomato Tortellini Soup with extra veggies– To give it even more tuscan flavor, feel free to add additional veggies to the soup. Most vegetables could be added, but they need to be pre-cooked. Some of our favorites are artichoke hearts, diced sun dried tomato, and zucchini slices.
- Crockpot Tortellini Soup– To modify this recipe to be made in a crock pot, Add all ingredients EXCEPT the tortellini, spinach, and cream. Cook on low for 4-8n hours. 30 minutes before you are ready to serve, stir in the cream, then add the spinach and tortellini and allow to cook for 30 more minutes.
Freezer Meal Instructions
This recipe can be prepared as a freezer meal. For best taste, use within 6 months of freezing.
- Prepare soup through step 3. Once done, allow to come to room temperature.
- Store in a freezer friendly container or freezer bag. Separately, store frozen tortellini.
- When ready to serve, reheat soup on the stovetop over medium heat until it starts to simmer. Then add the spinach and tortellini as directed in the recipe card.
Tuscan Tomato Tortellini Soup Leftovers
If you have leftovers after making Tortellini Soup, then it is your lucky day! They save and reheat well, and can make another meal easy.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
More EASY Soup Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my Easy Dinner recipes here, or see a few of our readers favorite soup recipes below.
- Crock Pot Loaded Potato Soup
- Slow Cooker 15 Bean Soup
- Instant Pot Cauliflower Cheese Soup
- Rotisserie Chicken Noodle Soup
- Cream Cheese White Chicken Chili
- 28 oz crushed tomatoes, (1 can)
- 12 oz cheese tortellini, Frozen (1 bag)
- 5 cloves crushed garlic
- 1 cup chicken broth, (use vegetable broth if vegetarian)
- 2 tsp sugar
- 1/2 tsp salt
- 2 tsp Italian seasoning
- 3 tbsp butter
- 1/2 cup heavy cream
- 4 oz fresh spinach
- Combine the tomatoes, broth, Italian seasoning, salt and garlic bring to a simmer. Let simmer for 5 minutes.
- Reduce the heat to low and stir in the sugar and butter and mix until they are dissolved and well combined.
- Very slowly pour in the heavy cream, while simultaneously stirring, until all of the cream is combined and the soup has a creamy texture.
- Return to a simmer and add tortellini and spinach and cook for about 5 minutes or until the tortellini is heated through and the spinach is wilted.
- Top with a dollop of pesto and some freshly grated parmesan
- Garnish with fresh basil
- Serve topped with croutons and a sprinkle of mozzarella