Cooked in a rich tomato base, this creamy tortellini soup is utterly satisfying. Comfort in a bowl.
Cooked in a rich tomato base, this creamy tortellini soup is utterly satisfying. Comfort in a bowl. The perfect dish for pasta and soup lovers!
Many of you love the gnocchi soup (on page 186) from my cookbook “Less Meat, More Plants“, so I am confident you will also enjoy this creamy tortellini soup.
This is a healthy and filling tortellini soup recipe that can be enjoyed on its own. The tomato soup base is made from canned chopped tomatoes, tomato purée, and vegetable stock. I have also added celery, carrots, and spinach to boost the nutritional content of this tortellini soup.
This is a convenient one-pot meal. The tortellini are cooked directly in the soup, absorbing all the wonderful flavours of the tomato base.
I like to add some parmesan-style cheese but this is entirely optional as this tortellini soup is very tasty without it. Feel free to skip it!
In this post
- How to make this creamy tortellini soup
- Ingredients you will need for this tortellini soup
- Step 1: Fry the onion
- Step 2: Add the celery, carrot, and garlic
- Step 3: Stir in some flour
- Step 4: Add the stock, tomatoes, and seasoning
- Step 5: Add the tortellini
- Step 6: Add the spinach
- Step 7: Stir in the cream and parmesan
- Step 8: Serve this creamy tortellini soup
- How to customise this tortellini soup recipe
- Watch how to make this creamy tortellini soup
- 3 must-try soup recipes
How to make this creamy tortellini soup
Ingredients you will need for this tortellini soup
You can use any type of fresh tortellini for this soup. You can also use dry tortellini but they will take slightly longer to cook so you might need to adjust the cooking time and add a bit more stock.
The base of this soup is made with canned chopped tomatoes, tomato puree, vegetable stock, Italian seasoning, plain all-purpose flour, carrots, celery, onion, garlic, and vegetable oil. You will also need some baby spinach leaves, cream of choice (either single, soya, or half-and-half), and, if using, some parmesan-style cheese.
Step 1: Fry the onion
Heat the oil in a large stock pot or pan over medium heat and fry the onion until soft, about 6 minutes.
Step 2: Add the celery, carrot, and garlic
Add the celery, carrot, and garlic and cook for a couple of minutes.
Step 3: Stir in some flour
Stir in the flour until the vegetables are coated all over. This will help thicken the soup as it simmers.
Step 4: Add the stock, tomatoes, and seasoning
Add the stock, chopped tomatoes, tomato puree, and Italian seasoning. Bring to a boil, then lower the heat and stirring from time to time, simmer uncovered until the carrots are soft, about 15 minutes.
Step 5: Add the tortellini
Add the tortellini to the pan and cook until the pasta is done, about 10 minutes.
Step 6: Add the spinach
Stir in the spinach and cook for a minute or so until wilted.
Step 7: Stir in the cream and parmesan
Stir in the cream and parmesan.
Step 8: Serve this creamy tortellini soup
Season to taste and serve straight away.
How to customise this tortellini soup recipe
There are many ways you can customise this creamy tortellini soup recipe:
- Vegetables: you can mix in various vegetables for extra nutrition and flavour. For example, add red pepper or mushrooms to the base or swap spinach for kale or Swiss chard.
- Creaminess: you can adjust the level of creaminess by controlling the amount of cream you add. For a lighter version, use milk, a dairy-free alternative, or simply more vegetable stock.
- Make it vegan: swap the tortellini, cream, and parmesan for dairy-free alternatives.
Watch how to make this creamy tortellini soup
I hope you enjoy this creamy tortellini soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Creamy Tortellini Soup
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp vegetable oil
- 60 g onion, finely diced
- 1 celery stalk, finely diced
- 150 g carrots, peeled and cut in 1-cm (½-inch) thick semi-circles
- 3 garlic cloves, grated
- 2 Tbsp plain all-purpose flour
- 1 litre vegetable stock
- 800 g canned chopped tomatoes
- 2 Tbsp tomato puree (US: tomato paste)
- 1 tsp Italian seasoning
- 300 g fresh tortellini of choice
- 1 generous handful of baby spinach leaves
- 250 ml cream of choice (single, soya, or half-and-half)
- 50 g freshly grated parmesan-style cheese (optional)
Instructions
- Heat the oil in a large stock pot or pan over medium heat and fry the onion until soft, about 6 minutes.2 Tbsp vegetable oil, 60 g onion, finely diced
- Add the celery, carrot, and garlic and cook for a couple of minutes.1 celery stalk, finely diced, 150 g carrots, peeled and cut in 1-cm (½-inch) thick semi-circles, 3 garlic cloves, grated
- Stir in the flour until the vegetables are coated all over.2 Tbsp plain all-purpose flour
- Add the stock, chopped tomatoes, tomato puree, and Italian seasoning. Bring to the boil, then lower the heat and stirring from time to time, simmer uncovered until the carrots are soft, about 15 minutes.1 litre vegetable stock, 800 g canned chopped tomatoes, 2 Tbsp tomato puree, 1 tsp Italian seasoning
- Add the tortellini to the pan and cook until the pasta is done, about 10 minutes.300 g fresh tortellini of choice
- Stir in the spinach and cook for a minute or so until wilted.1 generous handful of baby spinach leaves
- Stir in the cream and parmesan.250 ml cream of choice (single, soya, or half-and-half), 50 g freshly grated parmesan-style cheese (optional)
- Season to taste and serve straight away.
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/creamy-tortellini-soup/
I cannot wait to see your posts!
Leave a Reply