25-Minute Creamy Tortellini Soup
A creamy, basil-scented tortellini soup with fresh spinach and diced tomatoes — ready in under 30 minutes. Comforting yet wholesome, it’s packed with flavor and nutrients, making it a perfect go-to for weeknight dinners or quick lunches.
Equipment
- 1 Dutch Oven or Large Soup Pot
- 1 Wooden spoon
- 1 Ladle
- 1 Fine Mesh Strainer
- 1 Measuring Jug
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 14.5-ounce can diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 9 ounces cheese tortellini fresh or refrigerated
- 2 cups fresh spinach roughly chopped
- ½ cup heavy cream
- ¼ cup fresh basil leaves chopped
Instructions
- Prepare and Heat the Cooking Base: Place a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the olive oil and allow it to warm for 30–45 seconds until shimmering but not smoking.This gentle heating helps the oil coat the pot evenly and prevents sticking.
- Sauté the Aromatic Vegetables: Add the diced onion to the heated oil and stir to coat. Cook for 3–4 minutes, stirring occasionally, until the onion turns soft and translucent. This step builds the soup’s savory foundation. Add the minced garlic and sauté for an additional 30 seconds to 1 minute, just until fragrant.Be careful not to let the garlic brown, as that can add a bitter taste.
- Add Broth and Flavorings: our in the vegetable broth, followed by the can of diced tomatoes with their juices. Stir well to combine. Sprinkle in the Italian seasoning, salt, and black pepper. The seasoning will infuse the broth with a balanced herb flavor that complements the cheese tortellini.
- Simmer to Blend Flavors: Increase the heat slightly and bring the mixture to a gentle boil.Once boiling, reduce the heat to medium-low and let it simmer for about 5 minutes. This simmering time allows the herbs and vegetables to release their flavors into the broth.
- Cook the Cheese Tortellini: Add the cheese tortellini directly to the simmering broth. Stir gently to ensure they don’t stick together. Cook according to package directions, usually about 3–5 minutes for refrigerated tortellini, until they are tender but still hold their shape. Avoid overcooking, as tortellini can become mushy if left in hot liquid for too long.
- Add Fresh Spinach and Basil: Once the tortellini are nearly cooked, add the chopped spinach and fresh basil leaves to the pot. Stir them into the soup, allowing the spinach to wilt for 1–2 minutes. This step ensures the greens stay vibrant and maintain their fresh, earthy flavor.
- Create the Creamy Finish: Reduce the heat to low. Slowly pour in the heavy cream while stirring continuously to blend it smoothly into the broth. This gentle incorporation prevents curdling and creates a luscious, velvety texture. Taste the soup at this stage and adjust the seasoning with more salt or pepper if desired.
- Serve and Enjoy Immediately: Ladle the hot soup into bowls, making sure each serving gets a generous mix of broth, tortellini, and vegetables. Garnish with extra fresh basil or a sprinkle of grated Parmesan cheese if you’d like. Serve with crusty bread for dipping or a side salad for a complete meal.
Notes
- Use fresh or refrigerated tortellini for the best texture and flavor; frozen works but may need extra cooking time.
- Add spinach at the end to keep its bright green color and nutrients intact.
- For a lighter version, substitute half-and-half or evaporated milk for heavy cream.
- Fresh basil enhances the soup’s aroma and freshness — dried can be used, but the flavor will be milder.
- Taste and adjust seasoning at the very end to ensure a balanced flavor profile.
