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Tomato Tortellini Soup — Silky Broth and Tender Pasta for Cozy Weeknight Bowls Pinterest recipe pin

Tomato Tortellini Soup

A texture-focused tomato tortellini soup with a concentrated tomato base and perfectly tender tortellini finished off-heat for a silky, spoonable broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil divided
  • 1 medium yellow onion finely diced (about 1 cup)
  • 2 medium carrots small dice (about 1 cup)
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 28-ounce can whole peeled tomatoes, crushed by hand
  • 1 14-ounce can diced tomatoes with juices
  • 3 cups low-sodium chicken or vegetable broth
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 12 ounces fresh or frozen cheese tortellini
  • 1/4 cup heavy cream or 3 tablespoons mascarpone
  • 2 tablespoons extra-virgin olive oil finish
  • 1 cup packed baby spinach
  • 1/3 cup fresh basil chopped
  • Grated Parmesan for serving (optional)

Equipment

  • 1 6-quart Dutch oven
  • 1 Immersion blender or regular blender
  • 1 Wooden spoon
  • 1 Measuring cups and a fine-mesh strainer

Method
 

Prepare aromatics and tomato base
  1. Heat 2 tablespoons olive oil in a 6-quart Dutch oven over medium heat until shimmering, then add diced onion and carrots and sauté until the onion is translucent, about 6–7 minutes.
  2. Add minced garlic and cook 30–45 seconds until fragrant, then stir in tomato paste and cook 1 minute to deepen flavor.
  3. Add crushed whole tomatoes and diced tomatoes with juices plus 3 cups broth, bring to a lively simmer, then reduce heat to medium-low and simmer uncovered for 15–18 minutes to concentrate.
Smooth and season
  1. Remove about 2 cups of the soup and purée until smooth using an immersion blender or regular blender (or use immersion blender directly in pot), then return to pot; stir in oregano and red pepper flakes if using and keep at a gentle simmer.
Finish tortellini and final assembly
  1. Increase heat briefly to bring the soup back to a simmer, add 12 ounces tortellini, stir gently and cook until just tender (fresh 3–4 minutes, frozen 5–6 minutes), then immediately turn off heat and cover the pot for 1–2 minutes to finish cooking off heat.
  2. Uncover and stir in 1/4 cup heavy cream or 3 tablespoons mascarpone and 2 tablespoons olive oil, then fold in baby spinach and chopped basil until wilted; taste and adjust salt and pepper.
  3. Serve hot with grated Parmesan on the side.

Notes

Reduce one can of tomatoes for body and purée part of the soup for silkiness; add tortellini at the end and finish covered off heat to avoid a starchy broth. Refrigerate leftovers up to 3 days; do not freeze cooked tortellini—freeze the broth base only.