This creamy tortellini soup combines softened fresh tomatoes, garlic, tender pasta and spinach in one cosy pot. Soy cream softens the tomato flavour and gives the broth a lovely creamy finish. It is an easy dinner to serve in deep bowls, with bread nearby for the last spoonfuls.
Tips before you start
Use ripe tomatoes and keep the pot covered while they soften. Add a splash of the measured broth if the pan looks dry. Crush the softened tomatoes before adding the remaining broth for a spoonable soup base. Cook the tortellini according to its packet rather than relying on a fixed time, since fresh and dried pasta differ.
How to make creamy tortellini soup
- Trim a thin slice from the bottom of each tomato so it sits flat. Place the tomatoes and garlic in a pot, add a splash of the measured broth, cover and cook over medium heat for 10–15 minutes until softened. Add another splash of broth if needed to prevent sticking.
- Remove any loose tomato skins with tongs if desired. Crush the softened tomatoes with a spoon or potato masher, then stir in the tomato paste and remaining broth. Bring to a gentle simmer.
- Stir in the soy cream and season with salt, pepper and Italian seasoning. Keep at a gentle simmer rather than a vigorous boil.
- Add the tortellini and cook according to its packet instructions, until tender. Fresh tortellini may take about 5–7 minutes; adjust for the type used.
- Stir in the spinach until wilted. Taste, adjust the seasoning and serve warm. Add a little extra broth if you prefer a thinner soup.
More recipes to try
For another cosy meal, try roasted tomato pasta with ricotta or browse the recipe collection.
A cosy bowl of creamy tomato tortellini soup
Tender tortellini, softened fresh tomatoes and spinach make this creamy soup a lovely dinner for a quiet evening. The tomatoes cook down in the pot with garlic before the broth and soy cream go in. That gives the soup a fresh tomato base without needing a separate sauce. Serve it in deep bowls with bread to scoop up the last little bit.
Ingredient notes
Ripe tomatoes give this soup its flavour, while tomato paste adds depth to the broth. Soy cream provides the creamy finish. Choose tortellini with a filling you enjoy, and check the packet for cooking time: fresh, frozen and dried pasta do not cook at the same speed. Spinach goes in at the end so it wilts without needing a long simmer. The tortellini filling and broth determine whether the finished soup is vegetarian.
Building the tomato base
Keep the pot covered while the tomatoes soften and add a splash of the measured broth if it starts to look dry. Once the tomatoes are tender, crush them before adding the rest of the broth. Remove loose skins with tongs if you prefer a smoother texture. The base should be spoonable, with the tomatoes broken down enough to mingle with the cream and broth.
Cooking the tortellini
Bring the creamy base to a gentle simmer, then add the tortellini. Follow the packet timing and check a piece for tenderness rather than relying on the same time for every brand. Stir carefully so the filled pasta does not split. Add the spinach after the pasta is cooked, then taste the soup and adjust the seasoning at the end.
Serving and consistency
Serve as soon as the pasta is tender, with crusty bread or a simple green salad. Tortellini absorbs liquid as it sits, so the soup will become thicker after cooking. Add a little broth to loosen it to the consistency you enjoy, warming gently and stirring carefully to keep the pasta intact.
Can I make tortellini soup ahead?
For the best pasta texture, prepare the tomato-and-cream base ahead and cook the tortellini when you are ready to serve. Keep the prepared base covered in the fridge. Warm it gently, add the pasta and finish with the spinach. Keeping the pasta separate until serving helps avoid a thick soup with overly soft tortellini.
Can I use frozen or dried tortellini?
Yes, but use its packet directions for cooking time and check that the filling is hot through. Dried pasta may absorb more liquid, so have extra broth available. The short cooking time suggested for fresh tortellini should not be used as a universal guide.
Is this soup dairy-free?
Soy cream itself can be dairy-free, but many tortellini fillings contain cheese. Check the labels on the cream, pasta and broth if you need the whole dish to be dairy-free or suitable for another dietary requirement.
Creamy Tortellini Soup
Ingredients
Method
- Trim a thin slice from the bottom of each tomato so it sits flat. Place the tomatoes and garlic in a pot, add a splash of the measured broth, cover and cook over medium heat for 10–15 minutes until softened. Add another splash of broth if needed to prevent sticking.
- Remove any loose tomato skins with tongs if desired. Crush the softened tomatoes with a spoon or potato masher, then stir in the tomato paste and remaining broth. Bring to a gentle simmer.
- Stir in the soy cream and season with salt, pepper and Italian seasoning. Keep at a gentle simmer rather than a vigorous boil.
- Add the tortellini and cook according to its packet instructions, until tender. Fresh tortellini may take about 5–7 minutes; adjust for the type used.
- Stir in the spinach until wilted. Taste, adjust the seasoning and serve warm. Add a little extra broth if you prefer a thinner soup.
Leave a Reply