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Tortellini Soup with Creamy Tomato Broth
mushrooms and spinach

Active: 20 min Total: 35 min

This meal will be your go-to way to fancy up store-bought tortellini. Olive Garden's got nothing on you!
Smarts: Use this creamy pureed soup base for all sorts of ingredients, not just tortellini.

Tags

Ingredients

Servings:
4
Metric
Tortellini Soup with Creamy Tomato Broth:
  • Garlic - 4 cloves, minced
  • Onions - 1, chopped
  • Carrots - 2, chopped
  • Mushrooms, brown or cremini - 3/4 lb, sliced
  • Diced tomatoes, preferably fire-roasted (28 oz / 794 g can) - 1 can
  • Tortellini, fresh or frozen - 10 oz
  • Cooking oil - 1 Tbsp
  • Red pepper flakes - 1/2 tsp
  • Basil, dried - 1/2 Tbsp
  • Vegetable broth - 3 cups
  • Cream (opt) - 2 to 4 Tbsp
  • Baby spinach - 5 oz
  • Lemons - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic / Onions / Carrots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  2. Diced tomatoes - Drain.

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Make

  1. Cook tortellini according to package instructions and then drain.
  2. Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, onions, and carrots to heated oil with a sprinkle of salt, red pepper flakes, and basil. Saute for ~5 minutes.
  3. Add tomatoes, broth, and some salt and pepper. Bring to a boil and then simmer for 4 to 6 minutes.
  4. Puree with an immersion blender or in batches in a blender. If using an immersion blender, you might want to transfer pot into sink since there might be spattering.
  5. Return pot to medium-high heat and fold in mushrooms. Cook until tender, 3 to 4 minutes.
  6. Turn off heat, and stir in cream (if using), tortellini, and spinach. Finish with lemon juice, and season to taste with more salt and pepper. Enjoy your comforting soup!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (176)
Gluten-free (5)
Paleo (19)
Vegetarian (15)

66 reviews

So delicious and so easy! I replaced the shrimp with ground pork (knew I'd be having this as leftovers for the next few days and didn't want to risk the shrimp turning rubbery when I reheat the soup). Love everything about this soup!

By: whitney
Posted: Dec 13, 2016
Diet: Paleo
0 Helpful

Added some Greek yogurt in lieu of cream. Very good overall -- was like a soupy pasta sauce. My spinach leaves were too big -- would tear or cut down a bit next time.

By: Sundi
Posted: May 02, 2016
Diet: Original
0 Helpful

Good, but I thought it was a little too tangy.

By: jamie
Posted: Nov 26, 2015
Diet: Original
0 Helpful

A bit too spicy

By: Lauren
Posted: Nov 09, 2015
Diet: Original
0 Helpful

Really liked it! It was very filling... I didn't think it needed cream so I didn't add it. A little too spicy for the kids though... Next time I won't use so much red pepper flakes...

By: Alisha
Posted: Oct 28, 2015
Diet: Original
0 Helpful

This recipe was wonderful and very filling. The red pepper flakes give it a nice mild kick.

By: Dona
Posted: Jun 18, 2015
Diet: Original
0 Helpful