Tomato and Tortellini Soup

By: Deborah

A comforting tomato and tortellini soup made in one pot with rich tomato flavour, tender spinach and ricotta tortellini, and creamy extras. Perfect for a quick weeknight dinner or cosy lunch.

PREP: 15

COOK: 30

TOTAL: 45

Servings: 6 people

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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.

KEYWORDS creamy tomato tortellini soup, easy tortellini soup recipe, Italian comfort soup, one pot tomato soup, quick weeknight soup, tomato and tortellini soup, tortellini soup with spinach, tortellini tomato soup

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