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Tortellini Soup with Creamy Tomato Broth
mushrooms and spinach

Active: 20 minTotal: 35 min
20150323 tortellini tomato soup nm 004.jpg?ixlib=rails 2.1

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.

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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% Daily Value
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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.

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!
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Reviews

This meal has 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

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

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

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

A bit too spicy

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

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

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