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Creamy Tomato Tortellini Soup with Spinach
I am obsessed with this Creamy Tomato Tortellini Soup. It hits every spot on a cozy evening at home. It’s also really easy to make, and feeds a crowd.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Dinner
Cuisine
American, Comfort Food, Italian
Servings
4
servings
Calories
510
kcal
Ingredients
1x
2x
3x
2
tablespoons
olive oil
1
onion
large
1
carrot
large
1
celery
3
cloves
garlic
1
teaspoons
salt
3
bay leaves
500
millilitres
water
796
millilitres
crushed tomatoes
(1 large can)
1
sprig
fresh rosemary
(or 1 teaspoon 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
baby spinach
(a couple of large handfuls)
1
teaspoons
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.
Video
Notes
Depending on how much liquid is absorbed by the tortellini, you might need to add more water. Adjust with salt as needed!
Nutrition
Calories:
510
kcal
Carbohydrates:
58.4
g
Protein:
20.8
g
Fat:
22.6
g
Saturated Fat:
10.3
g
Cholesterol:
55
mg
Sodium:
780
mg
Potassium:
454
mg
Fiber:
10.6
g
Sugar:
10.7
g
Calcium:
312
mg
Iron:
5
mg
Keyword
soup
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