Description
This hearty Tomato Tortellini Soup combines the rich flavors of tomatoes and Italian seasoning with tender cheese tortellini, creating a comforting and satisfying meal. Enhanced with fresh spinach and basil, and finished with a creamy yet light touch from milk and cornstarch, this soup is perfect for a quick, delicious dinner that serves the whole family.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1/2 large yellow onion, small diced
- 3 cloves garlic, minced
- 2 teaspoons Italian Seasoning
- 1 tablespoon tomato paste
- 4 cups low-sodium chicken stock (store-bought or homemade)
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Soup Additions
- 8 ounces cheese tortellini
- 3/4 cup 2% milk
- 1 tablespoon cornstarch
- 1 cup packed baby spinach leaves
- 8 large fresh basil leaves, cut into thin ribbons
Instructions
- Cook the aromatics: Heat a large Dutch oven or soup pot over medium heat and add the olive oil. When the oil shimmers, add the diced onions, minced garlic, and Italian seasoning. Sauté for 2 to 3 minutes until the onions become soft and fragrant.
- Add the liquids: Stir in the tomato paste continuously for about 2 minutes until it darkens in color to remove its raw flavor. Then add the chicken stock, crushed tomatoes, tomato sauce, brown sugar, kosher salt, and black pepper. Stir well to combine.
- Cook the tortellini: Cover the pot and bring the soup to a boil. Once boiling, add the cheese tortellini and stir. Cook the tortellini according to the package instructions, usually about 3 to 5 minutes, until tender.
- Finish the soup: In a small bowl, whisk together the 2% milk and cornstarch until smooth. Stir this mixture into the soup; it will thicken quickly. Once the tortellini is cooked through, reduce the heat to a gentle simmer and stir in the baby spinach and fresh basil ribbons just until wilted. Serve hot.
Notes
- Use low-sodium chicken stock to control the saltiness of the soup.
- Tortellini cooking time may vary by brand, so check package instructions for best results.
- For a vegan version, substitute the chicken stock with vegetable stock and use vegan tortellini and plant-based milk.
- If you prefer a spicier soup, consider adding a pinch of red pepper flakes when cooking the aromatics.
- The soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
