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Tomato Tortellini Soup
Course:
Main Course, Soup
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
5
servings
Calories:
493
cal
Author:
Ashley Fehr
This Tomato Tortellini Soup is made in just one pot! This 30 minute meal is packed with cheese tortellini and so much flavor!
Print Recipe
US Customary
-
Metric
Ingredients
2
tablespoons
oil
1
medium onion
(diced)
2
tablespoons
tomato paste
3
cloves
garlic
(minced)
1
teaspoon
dried basil
1
teaspoon
dried oregano
½
teaspoon
salt
⅛
teaspoon
black pepper
1
pinch
red pepper flakes
(1/8-1/16 teaspoon)
2½
cups
low sodium chicken broth
(or swap vegetable broth)
28
oz
canned crushed tomatoes
(798 ml)
350
grams
cheese tortellini
(fresh or frozen) about ¾ pound
1
teaspoon
granulated sugar
¾
cup
heavy cream
1
cup
roughly chopped spinach
3
tablespoons
freshly grated Parmesan cheese
(or a hard cheese of choice)
Instructions
In a large soup pot or dutch oven, heat oil over medium-high heat.
Add onion and cook until softened.
Add tomato paste, garlic, basil, oregano, salt, pepper and pepper flakes. Cook and stir 1 minute.
Add chicken broth, tomatoes, tortellini and sugar. Stir to combine.
Cover and simmer over medium-low heat, stirring often, until tortellini is cooked through, about 3-5 minutes.
Stir in cream, spinach and Parmesan. Taste and adjust seasonings before serving.
Video
Notes
*If the soup tastes too acidic to you, add additional sugar, one teaspoon at a time, to taste.
Nutrition
Serving:
388
grams
|
Calories:
493
cal
|
Carbohydrates:
50
g
|
Protein:
19
g
|
Fat:
26
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.02
g
|
Cholesterol:
69
mg
|
Sodium:
896
mg
|
Potassium:
752
mg
|
Fiber:
7
g
|
Sugar:
13
g
|
Vitamin A:
1565
IU
|
Vitamin C:
20
mg
|
Calcium:
245
mg
|
Iron:
5
mg