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97% would make again

Tortellini Soup

This tortellini soup is creamy, cheesy, and so easy to make! Sauté aromatics in a Dutch oven, add vegetable stock and crushed tomatoes for the broth, and finish off with store-bought tortellini, cream, and spinach. Don’t forget to garnish with basil and lots of Parmesan cheese.

Tasty Team
October 22, 2021
Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Tortellini Soup
Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Ingredients

for 6 servings

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup dry white wine (120 mL)
  • 4 cups vegetable broth (960 mL)
  • 1 can crushed tomato
  • 1 McCormick® dried bay leaf
  • 1 package cheese tortellini
  • 1 container baby spinach
  • ¼ cup heavy cream (60 mL)
  • ½ cup freshly grated parmesan cheese (60 g), for garnish
  • ¼ cup fresh basil leaves (10 g), for garnish

Nutrition Info

  • Calories 925
  • Fat 59g
  • Carbs 78g
  • Fiber 8g
  • Sugar 16g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. Melt the olive oil and butter together in a Dutch oven over medium heat. Add the onion, garlic, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5 minutes.
  2. Add the white wine and cook for another 2 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon, until the wine is reduced by at least half.
  3. Add the vegetable broth, crushed tomatoes, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
  4. Add the tortellini and spinach and simmer for another 5–6 minutes, until the tortellini are cooked through and the spinach has wilted.
  5. Remove the bay leaf, then stir in the heavy cream.
  6. Ladle the soup into bowls and garnish with the Parmesan cheese and basil.
  7. Enjoy!

Ingredients

for 6 servings

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup dry white wine (120 mL)
  • 4 cups vegetable broth (960 mL)
  • 1 can crushed tomato
  • 1 McCormick® dried bay leaf
  • 1 package cheese tortellini
  • 1 container baby spinach
  • ¼ cup heavy cream (60 mL)
  • ½ cup freshly grated parmesan cheese (60 g), for garnish
  • ¼ cup fresh basil leaves (10 g), for garnish

Nutrition Info

  • Calories 925
  • Fat 59g
  • Carbs 78g
  • Fiber 8g
  • Sugar 16g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. Melt the olive oil and butter together in a Dutch oven over medium heat. Add the onion, garlic, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5 minutes.
  2. Add the white wine and cook for another 2 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon, until the wine is reduced by at least half.
  3. Add the vegetable broth, crushed tomatoes, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
  4. Add the tortellini and spinach and simmer for another 5–6 minutes, until the tortellini are cooked through and the spinach has wilted.
  5. Remove the bay leaf, then stir in the heavy cream.
  6. Ladle the soup into bowls and garnish with the Parmesan cheese and basil.
  7. Enjoy!
Tortellini Soup

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