Description
This comforting Tomato Tortellini Soup combines hearty cheese tortellini with a flavorful tomato broth enriched by garlic, onion, spinach, and Italian seasonings. Perfect for a quick weeknight meal or a slow cooker dish ready when you are, this soup is garnished with fresh basil and pairs wonderfully with garlic bread and parmesan cheese.
Ingredients
Scale
Vegetables & Aromatics
- 1 onion, diced
- 2 – 3 garlic cloves, minced
- 2 handfuls fresh spinach
Tomato & Broth
- 2 (14.5 oz) cans tomatoes (with juice)
- 3 tablespoons tomato paste (adjust for desired thickness)
- 6 cups broth (chicken or vegetable, more if desired)
- 1 (24 oz) jar marinara sauce
Seasonings
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- ½ teaspoon sea salt (adjust to taste)
Main Ingredient
- 20 oz package cheese tortellini
Other
- Olive oil (for sautéing)
- Freshly chopped basil (optional, for serving)
Instructions
- Heat Olive Oil and Sauté Aromatics: Over medium-high heat, heat olive oil in a large pot. Add the minced garlic and diced onion, sautéing until they become translucent and fragrant, about 3-5 minutes.
- Add Liquids and Seasonings: Stir in the broth, canned tomatoes with their juice, tomato paste, marinara sauce, Italian seasoning, crushed red pepper, black pepper, and sea salt. Mix everything until well combined.
- Cook Spinach: Add the fresh spinach to the pot and stir, allowing it to wilt into the soup. Reduce heat to medium-low, maintaining a gentle simmer, and let the soup cook for about 10 minutes to meld the flavors.
- Cook Tortellini: Several minutes before serving (approximately 3-5 minutes), add the cheese tortellini directly to the simmering soup. Cook until the tortellini are al dente, stirring occasionally to prevent sticking.
- Adjust Consistency and Serve: If a thicker broth is desired, add more tomato paste; for a thinner broth, add more broth. Ladle the soup into bowls and garnish with freshly chopped basil if using. Serve warm alongside garlic bread and, optionally, sprinkle with shredded parmesan cheese.
- Slow Cooker Option: Combine all ingredients except the tortellini in a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. About 15-20 minutes before serving, stir in the tortellini and cook until al dente. Serve with preferred garnishes.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days.
Notes
- Adjust the amount of tomato paste and broth to achieve your preferred soup thickness.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Fresh basil adds a bright flavor but is optional; you can substitute with dried basil or omit.
- Cooking time for tortellini may vary depending on package instructions.
- This soup freezes well; store in airtight containers for up to 3 months and thaw before reheating.
