Creamy Parmesan Tomato and Spinach Tortellini Soup

Creamy Parmesan Tomato and Spinach Tortellini Soup
With the cooling fall weather I have been thinking about soups a lot more and I started this years soup season off with this comforting creamy parmesan tomato and spinach cheese tortellini soup. This tasty soup is super easy to make and it only takes about 30 minutes so it is perfect for busy weeknight meals! You basically just need to cook the onions and garlic, add the broth, tomatoes and tortellini and simmer until the tortellini is cooked before adding the spinach and parmesan cheese. (I like to add some fresh basil at the end but this is completely optional.) With the cheese tortellini this soup is hearty enough to eat as a meal and it is perfect for those chilly nights when you just want something quick, easy, tasty and comforting!

Creamy Parmesan Tomato and Spinach Tortellini Soup
A tasty bowl of pure comfort food!

Creamy Parmesan Tomato and Spinach Tortellini Soup

Creamy Parmesan Tomato and Spinach Tortellini Soup
A nice alternative to the fresh chopped basil is basil pesto, whether homemade or store bought and store bought is a nice pantry friendly way to go when fresh basil is not available.

Creamy Parmesan Tomato and Spinach Tortellini Soup
Creamy Parmesan Tomato and Spinach Tortellini Soup

Creamy Parmesan Tomato and Spinach Tortellini Soup

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A creamy tomato soup with cheese tortellini, spinach and plenty of parmesan cheese that is pure comfort food on a chilly day!

ingredients
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • red pepper flakes to taste (optional)
  • 1/4 cup flour (rice flour for gluten free)
  • 3 cups vegetable broth or chicken broth
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 8 ounces cheese tortellini (gluten free for gluten free)
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 10 ounces spinach, coarsely chopped
  • 1/2 cup heavy/whipping cream or Greek yogurt
  • salt and pepper to taste
  • 1/4 cup basil, chopped (optional)
directions
  1. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  2. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
  3. Add the flour and cook for another minute.
  4. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
  5. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.

Option: Puree some or all of the diced tomatoes. (I like to puree half of them.)
Option: Add 2 cups of cooked and shredded chicken or 8 ounces of cooked Italian sausage to make it even heartier.
Option: Replace the fresh basil with 2 tablespoons basil pesto.
Nutrition Facts: Calories 435, Fat 18.5g (Saturated 9.2g, Trans 0), Cholesterol 55mg, Sodium 746mg, Carbs 54.8g (Fiber 5.8g, Sugars 8.7g), Protein 16.5g
Nutrition by: Nutritional facts powered by Edamam

44 comments:

We Are Not Martha said...

It was in the high 30s when I got up this morning... And all I want to do is go home from work to make this (and eat it under blankets)!

Sues

Cathleen said...

This soup looks amazing! I have been obsessed with soup lately, so this is right up my alley!

Katrina @ Warm Vanilla Sugar said...

This soup makes me feel like dancing! Such a yummy recipe Kevin! And so simple :)

bellini said...

Comfort food season is definitely here Kevin.

Julie @ Table for Two said...

Love this soup! Looks so comforting!

Maria said...

I want a big bowl!

Tieghan said...

This soup looks so creamy and I love the tortellini!

bev @ bev cooks said...

All. Over. This.

Allie BakingAMoment said...

Kevin this soup looks fantastic! I love the idea of a little basil pesto drizzle on top. Definitely making this soon! :D

Aimée said...

Perfect for the season, Kevin. My kids would LOVE this!

HipFoodie Mom said...

Tortellini soup is one of my faves. . you can't go wrong with this soup in the fall or winter. . love it! and love that it's fairly quick and still full of flavor!! yumm! looks so good, Kevin!

Ruby said...

oh wow! Im going to make this!

Jodee Weiland said...

This soup looks delicious! I love that you can use Greek yogurt as an option...thanks for sharing!

Kate @ Babaganosh.org said...

The soup looks so delicious from your picture! It seems perfect for this time of year as it is getting colder. The pictures are absolutely beautiful.

Gaby said...

This soup has my name all over it!

Kiran @ KiranTarun.com said...

YUMMY!! It's getting chilly here in FL and this soup is beckoning!

Karen Petersen said...

This looks so so so yummy! I am going to make it soon :)
You are still my hero for fixing my blog last year, btw!

Anonymous said...

love your recipes and your SOUP, bowl am I just fill me with warm love from all your tasty soup. Keith you rock.

Joanna said...

If there's anything I'm addicted to, it's pasta and cheese! (ok, and watermelon!) This dish looks heavenly to me!

SzybkoTanioSmacznie said...

Looks yummy, besides that I love soups, pasta, spinach...
So this soup offers this all at once!

Anonymous said...

Hi Kevin, Do you use fresh, frozen or dry tortellini? Thanks! Love your recipes...

Anonymous said...

Enjoyed this soup very much. Will be making quite often.

Anonymous said...

This soup is AMAZING!!
My kingdom for crusty bread...
Poor planning on my part :(

Anonymous said...

I made this last night and it was the BEST soup ever!!! The flavor was amazing and it was very filling. I browned some Butterball turkey sausage and cut it up and added to the soup. I live in a small town and can't get fresh basil so i used dried. My husband and I were practically licking our bowls, LOL Thanks for this recipe Kevin!!!! It's a keeper!!!

Anonymous said...

Just made it. Absolutely delicious! I added raw chicken and cooked it with the broth, before adding the tomatoes and tortellini. Thanks.

nuri said...

The first one was such an instant hit I had to cook it again in a week. Thank you, thank you! ftr, I use frozen spinach, more fettuccini, weight watchers whipped cream cheese, and pesto instead of basil.

Anonymous said...

Made some changes...used orzo instead of tortellini...left out the flour, basil, and the tomato paste...and it was still delicious and creamy. Added a can of cream of mushroom soup with roasted garlic...because I had it. It added a little something...but would probably leave it out the next time. Can't wait to get home tonight and finish the rest for dinner!

Anonymous said...

I made this for dinner last night and followed the recipe. I used greek yogurt and fresh basil.
My husbands first comment was that it's rich. I think if I make again ill use a half the tomatoes and make up the difference with more vegetable broth. We'll be having the leftovers tonight and I'll thin it down with water or broth.

Kevin Lynch said...

Anonymous: I tend to use fresh tortellini but dried and frozen would also work, though you may need to adjust the cooking time accordingly. (Just cook it until the tortellini is tender.)

Anonymous said...

I omitted the cream and added about 10-12oz of tortellini ... it was amazing! My 7 year old son couldn't get enough and said it was great, great, GREAT! Thanks for sharing good comfort food :)

tmiller said...

Do I need to add the flour?

Donna Greene said...

I omitted the flour and the tomato paste, I added some mild italian sausage crumbled up and browned. It was delish. Made a huge pot of soup and we had some salad to go with. Lunch and dinner done! We loved it.

janet roseberger said...

I just made this soup for the first time today...delicious! I used the frozen tortellini and it worked fine. Will definitely be making again!

Brittany Perrodin said...

How would chicken be cooked if added into this soup?

Tarynn said...

Large, small or medium onion?

Anonymous said...

Can you freeze this?

Rhiannon Johnson said...

Wow. Wow. Wow. This soup is amazing. I pureed the tomatoes and spinach for a smooth, thick broth and the red pepper flakes added just the right amount of heat. I'm so glad to have a new recipe for my Meatless Monday dinners. Thank you!

Anonymous said...

This was perfection! I took one little liberty using poblano pesto instead of basil so it was just a little zippy. We loved it!

Anonymous said...

I can't wait to try this! Looks like a perfect meal for Lent!

Anonymous said...

I made this today for our office birthday lunch. I added chopped mushrooms and zucchini. We have a couple of vegetarians in the office so I made one batch with vegetable broth. The other batch I made with chicken and chicken broth. I opted to use the pesto in place of the basil. I didn't puree my tomatoes, but I used petite diced so they were small. I will be making this again but I've thought of some variations. Next time instead of tortellini I'm going to make it with rice. I also think it would be delicious with broccoli.

Lexy said...

Soup is sooo inviting looking....must make....in the midwest today there is a chill....must be time to make soup.

How do you do your toasted baguettes? Do you toast, fry, bake???? Do you buttelr, oil, or what? They always look soo good and crunchy.

Kevin Lynch said...

Lexy: I lightly brush the baguette slices with oil and bake at 400F on the top shelf until they are lightly golden brown. Enjoy the soup!

Susan Witts said...

Can you freeze this soup?

Kevin Lynch said...

Susan Witts: Yes you can freeze this soup! Enjoy!

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