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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.


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


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

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  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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