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Creamy Tomato Tortellini Soup
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Course: Soup
Cuisine: American
Keyword: creamy tomato tortellini soup
Servings: 6 -8 servings
Author: Countryside Cravings
  • 1 small onion diced
  • 1 tablespoon olive oil
  • 3-4 cloves garlic minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (6 oz) can tomato paste
  • 1/4 cup chopped sun dried tomatoes packed in oil and herbs
  • 4 cups vegetable or chicken broth
  • 1/2 teaspoon each dried crushed rosemary dried oregano, dried basil
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 16-20 ounces cheese tortellini
  • 5-6 ounces baby spinach optional
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup heavy cream
  • Optional toppings:
  • grated parmesan cheese
  • fresh basil
  • goldfish crackers
  1. In a large pot or dutch oven cook the onion in the olive oil over medium heat until softened. About 5 minutes. Add in the garlic and cook for 2 minutes.
  2. Stir in the crushed tomatoes, tomato paste, sun dried tomatoes, broth, rosemary, oregano, basil, sugar, salt and pepper. Bring to a boil then cover and reduce to a simmer. Cook for 15-20 minutes stirring occasionally.
  3. Add in the tortellini and cook for 5 minutes or until the tortellini are tender. Stir in the spinach, Parmesan cheese and cream. Serve immediately.