Creamy Tomato Tortellini Soup
Creamy Tomato Tortellini Soup is perfect comfort food and so easy to make! Have dinner ready and on the table in no time.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 onion (finely chopped)
- 4 cloves garlic ( minced)
- 28 ounces diced tomatoes (or 6 fresh vine-ripened tomatoes, chopped)
- 2 teaspoons Italian dried herbs (or seasoning)
- 1/2-1 teaspoon red chili flakes (adjust to suit your taste, optional)
- 4 cups chicken stock
- 28 oz passata
- 3 tablespoons tomato paste
- 1 cup heavy cream ( or half-and-half)
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 2 packet cheese tortellini (I use dried not fresh; choose any flavour you like)
- 1/2 cup parmesan cheese (shredded)
- 4 cups baby spinach leaves (washed and dried)
- 1/4 cup fresh basil (roughly torn or chopped)
Instructions
- 1
Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and sauté until fragrant (about 1 minute).
- 2
Add tomatoes, Italian herbs (or seasoning) and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste.
- 3
Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes.
- 4
Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the parmesan cheese, spinach and basil; stir until wilted. Serve warm.