Tortellini Soup with Creamy Tomato Broth
mushrooms and spinach
Smarts: Use this creamy pureed soup base for all sorts of ingredients, not just tortellini.
Ingredients
- 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
Prep
- Garlic / Onions / Carrots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
- Diced tomatoes - Drain.
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Make
- Cook tortellini according to package instructions and then drain.
- 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.
- Add tomatoes, broth, and some salt and pepper. Bring to a boil and then simmer for 4 to 6 minutes.
- 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.
- Return pot to medium-high heat and fold in mushrooms. Cook until tender, 3 to 4 minutes.
- 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
Reviews
Ratings
72 reviews
Delish! I must not have soup at restaurants very often because I thought it was fine with the cream as it was! Woo-hoo! Made it exactly as is (but without mushrooms, in accordance with our family truce of "No More Mushrooms Ever, I Mean It" that I agreed to once I realized mushrooms have little nutritional properties) and the adults like it and the one child who'd be willing to try it might go for it next time too. Wait, I might have added some tomato paste as well to use it up and make space in the fridge. Just a thought for next time.
0 HelpfulSimple and delicious - we really enjoyed this and didn’t change anything, except extra tortellini!
0 HelpfulI grated the carrots and garlic. I didn't have the mushrooms &hubby doesn't like them. I made cashew cream. I used red leaf lettuce cut into strips instead of spinach. I put hot sauce in mine because my husband is sensitive to red pepper. I did put white pepper in the soup. My husband topped his with parmesan cheese. I used vegan vegetable tofu dumplings. It was delicious!
0 HelpfulThe whole family loved this recipe! We had to add extra cream to tone down the spiciness for the kiddos. I might use less red pepper flakes next time. We didn’t have spinach so had to sub frozen peas but it was still fantastic!
0 HelpfulI did about 1.5 cups of banza pasta and 2 vegan sausage instead of shrimp to make this vegan. I also made it without oil or butter and it turned out great!
0 HelpfulSo 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!
0 Helpful