If you’re in the market for a simple, satisfying dinner that everybody loves and takes less than 30 minutes to make, this Creamy Tomato Tortellini Soup is for you.
Bonus: No awkward leftovers!
I’m a huge fan of recipes that use nice round numbers. I find it really annoying to put a 1/3 of a can of tomatoes back in the fridge, and don’t even get me started on wrapping up half an onion and hoping you’ll remember it next time you need one. I find it really satisfying to use the entire contents of a jar, a can, an onion, or just about anything. When I’m writing recipes, I always try to find ways to round up or down, to avoid partial tins and half onions cluttering up your fridge. This Creamy Tomato Tortellini Soup is a perfect example of that. There’s no fussing with leftover bits and pieces. Some might call this lazy, I just call it sensible.
Why I’m always in the mood for Creamy Tomato Tortellini Soup
This is the kind of thing I can eat multiple times a week without getting tired of it. I think the Campbells soup company did something to my brain early on, which means that I instantly associate creamy tomato soup with comfort. Since the Campbells days though, I have upgraded my tomato soup eating habits. I now depend on this homemade version for my tomato soup needs.
I am obsessed with this tomato soup. It hits the spot every time, and is especially perfect for a cozy evening at home. It’s also really easy to make, and feeds a decent sized crowd pretty easily. Make this on those nights when you want your food to hug you.
How to make Creamy Tomato Tortellini Soup
To make this Creamy Tomato Tortellini Soup, start by heating a pot over medium heat, throw in some olive oil and start sweating the veggies. Season with salt and add diced tomatoes (or other canned tomato product), plus a few bay leaves and some water or stock.
When the veggies are soft, blend up the soup and add the tortellini. Cook for 5 minutes, then stir in the sour cream and spinach, and adjust the seasoning with salt and pepper.
BOOM! You’ve got an amazing dinner in under 30 minutes and your family loves you even more than they did before.
What goes well with Creamy Tomato Tortellini Soup?
Because of the tortellini and the beans, this soup is perfectly satisfying on its own. But I never say no to a big chunk of crusty bread (or a grilled cheese sandwich) for dipping.
Creamy Tomato Tortellini Soup variations
This Creamy Tomato Tortellini Soup can be embellished with pretty much whatever you want. Swap out the tortellini and white beans for gnocchi and Italian sausage—or wild rice and rotisserie chicken—or keep it silky smooth, and serve it with a whole soft-boiled egg right in the middle.
Can you make this soup dairy free?
Because this Creamy Tomato Tortellini Soup has so much other stuff in it, it doesn’t even really need dairy at all. The onions, carrot, and celery blend together to give a smooth creamy vibe. I’ve added sour cream here because I love it, but if you choose to leave it out, you won’t be disappointed. Just don’t use cheese tortellini if you’re going dairy free!
Whatever you do, DO NOT try to use any low-fat dairy in this soup. Tomatoes are acidic, and anything with less than about 35% fat will almost definitely curdle once you add it in. I love sour cream, and I feel really confident in it’s stability within this soup, but heavy cream or creme fraîche are also good options.
Storing, freezing, and reheating tips
Because this soup is so quick to make, I recommend making it on the spot. The leftovers will last in the fridge for up to 4 days, but I’d avoid freezing this soup because the texture will get weird. If you are determined to get ahead, you could make the base of the soup in advance, and when you’re ready to eat it, add the tortellini, allow it to cook, then add the sour cream and spinach at the last minute.
If you do have leftovers and you’re eating this after a few days in the fridge, it will thicken up quite a bit. You’ll probably have to add some water to bring it back to a soupy consistency.
Success tips
- Always use full-fat sour cream (or heavy cream, or creme fraîche). Low fat dairy will not hold up to the acidity of the tomatoes and you’ll have a big ol’ separated mess.
- Depending on how much liquid the tortellini absorbs, you may need to adjust this recipe by adding more water. Add as much as you need, and add more salt if needed.
I hope you love this recipe! If you do, please feel free to give it some stars and leave a review. It really helps!
Looking for more cozy soup recipes?
Try one of these next:
- Spiced Tomato Coconut Soup
- Creamy Sausage and Potato Soup (meat or vegetarian version)
- Instant Pot Salmon Chowder (with canned salmon)
- Coconut Corn Chowder (vegan)
- Easy Breezy Corn Chowder
- Creamy Carrot Tahini Soup (vegan)
- Feel-Good Carrot Ginger Lentil Soup (vegan)
Creamy Tomato Tortellini Soup
Ingredients
- 2 Tbsp olive oil
- 1 large onion
- 1 large carrot
- 1 stalk 1 celery
- 3 cloves garlic
- 1 teaspoon salt
- 3 bay leaves
- 500 millilitres water
- 796 millilitres whole, diced, or crushed tomatoes (1 large can)
- 1 sprig fresh rosemary (or 1 Tbsp dried)
- 300 grams white cannellini beans (1 small can)
- 300 grams fresh tortellini (I usually buy spinach & ricotta)
- 250 grams sour cream (full-fat)
- 100 grams (a couple of large handfuls) baby spinach or other leafy greens
- 1 tablespoon dried chili flakes
Instructions
- Dice the onion, carrot, and celery and sauté for 5 minutes in olive oil and salt in a large pot over medium heat.
- Roughly chop the garlic and add to the veggies in the pot. Saute for another minute.
- Add the tomatoes, water, and bay leaves.
- Bring to a boil over high heat, then reduce and simmer for 8 minutes with the lid on.
- Remove the lid, add the rosemary and blend until smooth.
- Add the white beans and the tortellini. Cover and simmmer for another 5 minutes.
- Stir in the sour cream and spinach and turn the heat off.
- Check for seasoning and add crushed chili flakes and fresh basil if desired.
- Serve in big bowls, drizzle with balsamic vinegar and sprinkle with Parmesan cheese.
