Smart Recipe Kitchen

2026-05-08

This creamy tomato tortellini soup is fast, comforting, and substantial enough for dinner. Serves 4 to 6.

Ingredients:

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 can crushed tomatoes, 28 ounces
• 4 cups vegetable or chicken broth
• 1 package refrigerated cheese tortellini, 20 ounces
• 3 cups baby spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan, plus more for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook 5 minutes until softened. Stir in the garlic, Italian seasoning, salt, pepper, and tomato paste and cook 30 seconds.
3. Add the crushed tomatoes and broth. Bring to a simmer.
4. Stir in the tortellini and cook according to package timing, usually 4 to 5 minutes.
5. Add the spinach and stir until wilted.
6. Reduce the heat to low and stir in the cream and Parmesan. Serve hot with extra Parmesan if desired.

Why it works:

The tortellini makes the soup feel like a full meal without requiring a long simmer.

Timing:

Prep 10 minutes, cook 20 minutes, total about 30 minutes.