Creamy tomato tortellini soup features cheese stuffed tortellini and lots of carrots, onion, celery, and spinach. This meat-free soup is easy to make and is an entire meal in a bowl.

Yes! Another soup recipe.

How have I never posted a tortellini soup recipe?

Where have I been on this trendy winter soup ingredient?

I am not being a very good food blogger. Oops!

I have a recipe for gnocchi soup -> creamy vegetable gnocchi soup.

There is the ever favorite minestrone soup which can be made with macaroni or ditalini noodles.

The only recipe I have with tortellini is this lemon pesto tortellini.

That ends today!

Let me introduce you to creamy tomato tortellini soup.

This soup has a base made from tomato paste, vegetable stock, and half and half.

I balanced out that creaminess with lots of veggies.

Vegetables featured in this soup:

• onion
• carrot
• celery
• spinach

The soup is slightly thick thanks to using the tomato paste and slowly adding in the liquids.

Garlic, crushed red pepper flakes, and Italian seasoning come together to add all the flavor.

I sometimes think the cheese tortellini can be over powering, but not in this soup.

It is definitely the main player in creamy tomato tortellini soup but that tomato soup base is the real star!

Is it too much if you have a carb filled soup with a side of bread?

Mike always likes grilled cheese with any tomato soup regardless of what is in the soup.

I was full enough from just the bowl of soup.

However, I will never say no to a nice hunk of sourdough.

This recipe was inspired by the sausage and tortellini soup recipe over on Pinch of Yum.

I am not a big fan of sausage in soup.

Don’t hate me.

I feel like it can be a little greasy.

That’s why I made you this recipe for creamy tomato tortellini soup.

I hope you enjoy it.

Let me know if you wanna see more cheese filled pasta recipes!

Creamy Tomato Tortellini Soup

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Creamy tomato soup with cheese tortellini, spinach, and lots of veggies.

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Ingredients

• 2 tbsp extra-virgin olive oil
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes*
• 1 tsp Italian seasoning
• salt to taste added throughout cooking
• 4 oz tomato paste
• 24oz vegetable stock (or chicken stock)
• 8oz half and half
• 10oz cheese tortellini
• 1/4 cup grated parmesan cheese, plus more for topping
• 2 cups fresh baby spinach

Instructions

1. Add the olive oil to a large Dutch oven over medium heat. Once the oil is shimmering, add the onion, celery, and carrot. Saute for 5 minutes, stirring regularly. Once the onion is translucent season with salt.
2. Add the crushed red pepper flakes, garlic, and Italian seasoning. Stir to combine and cook for a few minutes.
3. Add the tomato paste and mix to combine. Cook for 5 minutes to toast.
4. Slowly add in the stock while stirring. Bring to a simmer. Add more salt.
5. Add the half and half. Bring back up to a simmer and then add the tortellini. Simmer for about 15 minutes until the tortellini is cooked.
6. Add the spinach and parm. Mix into the soup. Add more salt. Mix and simmer for 3-5 more minutes.
7. Top soup with some more Parmesan cheese and a little sprinkle of crushed red pepper flakes.

Notes

*add more or less crushed red pepper flakes based on your spice tolerance

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