This tomato and tortellini soup is a comforting, hearty bowl of goodness that's packed with rich tomato flavour, tender spinach and ricotta tortellini. It's easy to make and feels like a complete meal, making it perfect for a cosy lunch or simple weeknight dinner.
The tortellini cooks in the soup, soaking up all those delicious Italian-inspired flavours while adding plenty of texture and substance. Serve it with some crusty bread for an easy, satisfying meal the whole family will love.
Tips
- Optional variations:
- Spicy version - add harissa or spicy sausage slices.
- Vegetable boost - add diced courgette or roasted peppers.
- Add protein - leftover shredded chicken, pancetta, bacon or meatballs - a great way to use up leftovers.
- Slow cooker option - cook the soup base on low for 6 hours then add the tortellini in the last 20 minutes. Stir in the cream, spinach and vinegar at the end.
- This soup will keep for up to 3 days in the fridge or 3 months in the freezer. The tortellini will continue to absorb liquid as the soup sits, so you may need to add a splash of stock when reheating.
- To freeze - cool the soup base to room temperature in the pot, then transfer to airtight containers. Thaw overnight in the fridge or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or stock to thin, if necessary. Cook the tortellini fresh when serving.
- This tomato and tortellini soup recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - just simmer it longer (usually 10 to 12 minutes), and add extra stock if needed.
You can make the tomato base in advance but cook the tortellini fresh when serving so it doesn't go soggy.
Freeze the soup base only. Tortellini doesn't freeze well once cooked - it becomes soft and breaks apart.
Add cream, mascarpone, or even a little cream cheese stirred through at the end.
It's perfect served with garlic baguette, focaccia or a grilled cheese toastie.
Keep it in an airtight container in the fridge for up to 3 days. Add a splash of water or stock when reheating.
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How to make this Tomato and Tortellini Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion (approx. 140g), chopped
- 1 large carrot (approx. 145g), peeled and diced
- 2 sticks celery, trimmed and diced
- 4 large cloves garlic, crushed
- 2 tsp fresh rosemary leaves, chopped (or 1 tsp dried rosemary)
- 1 tsp dried oregano
- 0.25 tsp chilli flakes, plus more to garnish
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp tomato puree
- 400g tin chopped tomatoes
- 1 litre vegetable stock (made using 2 stock cubes or pots)
- 300g pack fresh spinach and ricotta tortellini
- 60ml double cream (I use Elmlea to reduce calories!)
- 100g baby spinach
- 1 tsp red wine vinegar
- fresh basil or flat leaf parsley, chopped, to garnish
- parmesan cheese, grated, to garnish
Instructions
- In a large saucepan or casserole, heat the olive oil over a medium heat. Add the onion, carrot and celery and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Add the garlic, rosemary, oregano, chilli flakes, 1 tsp salt (or 1.5 tsp if you're using low-sodium vegetable bouillon) and 0.5 tsp black pepper, and cook for 1 minute, until the garlic is fragrant.
- Add the tomato puree and cook for 2 minutes, stirring frequently until it's combined well. Add the tin of tomatoes and stock, scraping up the bits on the bottom of the pan, and bring to a boil over a medium high heat. Lower the heat and simmer, partially covered, for 10 to 15 minutes, until the vegetables are tender.
- Add the tortellini, return to a simmer, and cook for 2 to 3 minutes until the pasta is tender. Add the cream and spinach and cook for 1 minute, stirring frequently, until the spinach is wilted. Remove from the heat and stir in the vinegar. Season with more salt and pepper, if needed.
- Serve hot, topped with chopped basil or parsley, grated parmesan, black pepper and chilli flakes.
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Tomato and Tortellini Soup
Equipment
Ingredients
- 2 tbsp olive oil
- 1 medium onion (approx. 140g) chopped
- 1 large carrot (approx. 145g) peeled and diced
- 2 sticks celery trimmed and diced
- 4 large cloves garlic crushed
- 2 tsp fresh rosemary leaves chopped (or 1 tsp dried rosemary)
- 1 tsp dried oregano
- 0.25 tsp chilli flakes plus more to garnish
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp tomato puree
- 400 g (14.1 oz) tin chopped tomatoes
- 1 litre (4 cups) vegetable stock (made using 2 stock cubes or pots)
- 300 g (10.6 oz) pack fresh spinach and ricotta tortellini
- 60 ml (2.1 oz) double cream (I use Elmlea to reduce calories!)
- 100 g (3.5 oz) baby spinach
- 1 tsp red wine vinegar
- fresh basil or flat leaf parsley chopped, to garnish
- parmesan cheese grated, to garnish
Instructions
- In a large saucepan or casserole, heat the olive oil over a medium heat. Add the onion, carrot and celery and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Add the garlic, rosemary, oregano, chilli flakes, 1 tsp salt (or 1.5 tsp if you're using low-sodium vegetable bouillon) and 0.5 tsp black pepper, and cook for 1 minute, until the garlic is fragrant.
- Add the tomato puree and cook for 2 minutes, stirring frequently until it's combined well. Add the tin of tomatoes and stock, scraping up the bits on the bottom of the pan, and bring to a boil over a medium high heat. Lower the heat and simmer, partially covered, for 10 to 15 minutes, until the vegetables are tender.
- Add the tortellini, return to a simmer, and cook for 2 to 3 minutes until the pasta is tender. Add the cream and spinach and cook for 1 minute, stirring frequently, until the spinach is wilted. Remove from the heat and stir in the vinegar. Season with more salt and pepper, if needed.
- Serve hot, topped with chopped basil or parsley, grated parmesan, black pepper and chilli flakes.
Notes
- Optional variations:
- Spicy version - add harissa or spicy sausage slices.
- Vegetable boost - add diced courgette or roasted peppers.
- Add protein - leftover shredded chicken, pancetta, bacon or meatballs - a great way to use up leftovers.
- Slow cooker option - cook the soup base on low for 6 hours then add the tortellini in the last 20 minutes. Stir in the cream, spinach and vinegar at the end.
- This soup will keep for up to 3 days in the fridge or 3 months in the freezer. The tortellini will continue to absorb liquid as the soup sits, so you may need to add a splash of stock when reheating.
- To freeze - cool the soup base to room temperature in the pot, then transfer to airtight containers. Thaw overnight in the fridge or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or stock to thin, if necessary. Cook the tortellini fresh when serving.
- This tomato and tortellini soup recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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