Creamy Tomato Tortellini Soup

One bowl of creamy tomato soup with tortellini and kale.

5 from 1 vote

Creamy Tomato Tortellini Soup

This tomato tortellini soup is vegetarian comfort food that will keep you cozy during the chilly months. The broth is creamy and full of flavor with crushed tomatoes, rosemary, oregano and parmesan.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 tablespoon olive oil
1 small onion, roughly chopped
1 medium carrot, finely diced
1 celery stalk, finely diced
3 garlic cloves, minced
2 tablespoons tomato paste
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
Pinch of red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 28-ounce can crushed tomatoes
4 cups low sodium vegetable broth
8 ounces fresh tortellini
1 cup chopped kale
1/2 cup heavy cream
1/4 cup finely grated Parmesan plus more for serving
1 tablespoon chopped parsley plus more for serving

Instructions

In a large saucepan or Dutch oven, warm the olive oil over medium heat. Sauté the onions, carrots and celery until they start to soften, about 4 minutes.
Add the garlic, tomato paste, rosemary, oregano, red pepper flakes, salt and pepper. Continue cooking until the vegetables are fragrant, about 1 minute.
Pour in the tomatoes and vegetable broth. Bring the soup to a boil. Reduce heat and simmer on low for 10-12 minutes until the soup thickens slightly.
Add the tortellini and kale. Simmer until the tortellini is just al dente (1 minute less than the recommended package cook time) and the kale leaves wilt.
Remove the pot from the heat. Stir in the heavy cream, Parmesan and parsley.
Divide the soup into bowls. Garnish with additional grated Parmesan and chopped parsley before serving.

Notes

You can use baby spinach instead of kale. Since spinach leaves are more delicate, wait to stir them in until after you have added the heavy cream and Parmesan.

If you don’t need the soup to be vegetarian, you can use low sodium chicken broth instead of veggie broth.

You can store the soup in the fridge up to 3 days. Spoon the tortellini out of the broth and store them in separate airtight containers. If you keep the pasta in the broth, it will get soggy. Wait to store the soup until it cools to room temperature.

When you reheat the soup, warm the broth in a pot over low to medium heat on the stovetop bringing it to a low simmer. When the broth is warm, but not quite as hot as you want it, add the tortellini, which should take only a minute or so to reheat.

If you are making this recipe for meal planning, then only add the amount of fresh tortellini you are going to eat in a single sitting, so it will be al dente each time.

You can freeze the soup broth up to 1 month. The tortellini is not freezable because it will get soggy when you thaw and reheat it. Add fresh pasta as desired when you eat it again.

Variation: If you prefer smooth and creamy tomato soup, you can blend the broth. Go through all the steps in the recipe. Add the kale, but wait to stir in the tortellini. After you give the kale a few minutes to soften, blend it in the pot with an immersion blender or carefully transfer it to a high-powered blender. Then return the pureed soup to the stove and then add the tortellini to simmer it.

Nutrition