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This velvety Tortellini Soup is packed with goodness—cheese-filled pasta, bright green spinach, and aromatic herbs all swimming in a silky base. It's the kind of warming meal you'll want to curl up with any day of the week.
WHAT YOU'LL NEED
- Olive Oil: 1 tablespoon, needed for cooking your aromatics.
- Butter: 1 tablespoon, adds a lovely buttery taste.
- Onion: 1 medium, chopped small, creates the soup's flavor foundation.
- Garlic: 2 cloves, finely chopped, for that punchy aroma.
- Crushed Red Pepper Flakes: Pinch, adds a gentle kick if you want it.
- All-Purpose Flour: 1/4 cup, helps make the soup thick and hearty.
- Vegetable Broth: 3 cups, forms the liquid backbone.
- Diced Tomatoes: 14.5-ounce can, adds chunks of tangy goodness.
- Tomato Sauce: 8 ounces, makes everything richer and more tomato-y.
- Italian Seasoning: 1 teaspoon, packs multiple herbal flavors.
- Dried Basil: 1/2 teaspoon, brings extra aromatic punch.
- Cheese Tortellini: 8 ounces (refrigerated), the star of our show.
- Fresh Spinach: 1 1/2 cups, packed, adds color and good-for-you greens.
- Parmesan Cheese: 1/2 cup, freshly grated, brings salty, savory goodness.
- Heavy Cream: 1/2 cup, creates that dreamy, smooth finish.
- Fresh Basil: 1/4 cup, chopped, sprinkled on top for fresh flavor.
HOW TO MAKE IT
- Step 1:
- Warm the olive oil and butter together in a big pot over medium heat. Toss in your diced onion and stir now and then for 5 minutes until it's soft and translucent.
- Step 2:
- Throw in the chopped garlic and let it cook for another minute. Mix in the red pepper flakes if you're using them, then add the flour. Keep stirring for a minute to cook the raw flour taste away.
- Step 3:
- Pour the vegetable broth in slowly while constantly stirring to avoid clumps. Now add your diced tomatoes, tomato sauce, Italian seasoning, dried basil, salt, and pepper. Let everything come to a light bubble.
- Step 4:
- Drop the cheese tortellini into the bubbling soup and let them cook for 5-7 minutes until they're just tender.
- Step 5:
- Take the pot off the heat and mix in your fresh spinach, Parmesan cheese, and heavy cream. Give it a good stir until the spinach softens and the cheese melts completely.
- Step 6:
- Scatter chopped fresh basil on top and serve it while it's nice and hot. Dig in!
How to Serve and Store
- Ladle the soup steaming hot into bowls and top with extra Parmesan and basil for more yumminess.
- A chunk of crusty bread or green salad on the side turns this into a complete dinner.
- Got leftovers? They'll stay good in a sealed container in your fridge for 3 days max.
- When you want seconds, warm it slowly on low heat on your stove, adding a splash more broth or cream if it's thickened up too much.
Expert Chef Advice
- Giada De Laurentiis always goes for the refrigerated tortellini found in the dairy section—they taste way better than dried ones.
- According to Ina Garten, buying a block of Parmesan and grating it yourself makes the soup much more flavorful than using pre-grated stuff.
- Mario Batali likes to add a tiny splash of balsamic vinegar at the end to brighten all the flavors and cut through the richness.
SWITCH IT UP
- Skip the Parmesan or use a plant-based version if you're cooking for vegetarians.
- Toss in some sliced mushrooms, diced zucchini, or chopped carrots for extra texture and nutrition.
- Try using spinach-filled or mushroom tortellini instead of cheese ones for a fun twist.