Creamy Tomato Cheese Tortellini Soup

As we begin to usher in the cooler months, there’s a little part of me that gets giddy mainly because it gives me even more of a reason to make a big pot of soup. And y’all know how much I love soup! Especially my Creamy Tomato Cheese Tortellini Soup!

This posting is a paid sponsorship with The Feedfeed and Tuttorosso Tomatoes, but all words, opinions, and feelings towards tomatoes are my own.

You can certainly use whatever your preference is, but I’ve been using Tuttorosso Tomatoes for years. I can taste a difference in the quality of their tomatoes. Tuttorosso’s tomatoes don’t taste like they come from a can because they use vine-ripened peak summer tomatoes. And the other things that I love about their products is that they use Non-GMO Project Verified ingredients and they pack them in Non-BPA lined cans. They also use a special can liner to lock in the fresh tomato flavor and a Steam Sealed Flavor-Loc system. So, if you compare their products to the others, you can truly see the difference in the color and the shape of their tomatoes as well.

Now, let me tell you a little more about this well-loved Creamy Tomato Cheese Tortellini Soup! There’s something that I just looooove about pasta, tomatoes, and cream and this is definitely one of those types of soups. When you taste it, you will literally say “Mmmmmm” out loud. It reminds me slightly of my Spinach and Cheese Tortellini Soup, but with the addition of these delicious tomatoes and a few other ingredients. This soup is all kinds of magical.

This soup is a bit creamy, but not thick. I think with this combination of tortellini’s and vegetables, you may consider this soup a bit hearty and chunky. But, oh so comforting. Feel free to add, omit, or switch out some of the vegetables according to the season, if you wish. I love to add in spinach, but you can omit it or substitute that with kale. You could also substitute the carrot for a different root vegetable like a little (a cup) butternut squash or even a small sweet potato.

I didn’t put any cheese in the soup itself because I used cheese tortellini’s. However, I did top my soup with some fresh basil and parmesan cheese, which I feel add a little pizzazz at the end.

Here’s a few ways to freestyle this recipe:

• use collard greens, kale, or swiss chard instead of spinach

Here are some other additions and ideas to consider:

• add white beans
• add sautéed mushrooms or veggie sausage
• add a parmesan rind to soup while cooking
• stir in a dollop of basil pesto

Are there ways to veganize this recipe???

Yes! To make vegan, use vegan tortellini or another hearty pasta, vegan parmesan cheese, and then either 1 cup dairy free creamer (Califia Farms manufactures one called Unsweetened Better Half) or unsweetened lite coconut milk (the amount will be based on your taste). The last suggestion is making a cashew cream with hot water and raw cashews, blended until silky smooth. If you haven’t done that before, then I would recommend researching that or use the recipe that I provide in my cookbook on page 106.

Looking for other great soup ideas? Give these delicious recipes a try! 

• Vegetable Lasagna Soup
• Vegan Italian Wedding Soup
• Creamy Butternut Squash and Gnocchi Soup
• Spinach and Cheese Tortellini Soup

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you love my Creamy Tomato Cheese Tortellini Soup. The full printable recipe is below. Enjoy!

Get the Recipe: Creamy Tomato Cheese Tortellini Soup

Yield: 4 servings

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

There's something that I just looooove about pasta, tomatoes, and cream and this is definitely one of those types of soups. When you taste it, you will literally say "Mmmmmm" out loud.

5 from 34 reviews

Print Recipe Pin Recipe Leave a Review

Ingredients

• 2 tablespoons olive oil, plus more for topping
• 1 medium carrot, diced small
• 1 medium celery stalk, diced small
• 1 small yellow onion, diced small
• 3 cloves garlic, minced
• 2 teaspoons dried Italian herb seasoning
• 1 pinch red chili flakes
• 1 (28 ounce) can of Tuttorosso diced tomatoes, or diced tomatoes of your choice
• ½ teaspoon garlic powder
• 5 cups vegetable broth
• salt and pepper, to taste
• 9 ounces refrigerated/fresh cheese tortellini, not dried
• 1 cup heavy cream
• 3 loosely packed cups baby spinach

Optional Toppings:

• freshly grated Parmesan cheese
• fresh basil, torn

Equipment

• 1 Large Pot or Dutch Oven with a lid
• Cutting Board
• Chef's Knife

Instructions

• Heat the olive oil in a large pot or Dutch oven over medium-low heat. Add in the carrot, celery, and onion. Sauté until vegetables have softened, 8 to 10 minutes. Stir in the garlic, dried Italian herb seasoning, and red chili flakes. Sauté until fragrant, about 1 minute more.
• Stir in the tomatoes, garlic powder, and vegetable broth. Season with salt and pepper, to taste. Cover the pot and increase the heat to medium heat. Once the broth comes to a boil, simmer until the carrots are fork-tender, 10 to 15 minutes. 
• Remove the lid, add in the cheese tortellini and cook just until the pasta is al dente. Depending on the brand of tortellini that you’re using, this will take 3 to 5 minutes. Just be sure to not overcook the pasta. You want them al dente because they will continue to expand and cook in the warm broth.
• Reduce the heat to low, and once the soup has settled, stir in the heavy cream and spinach. Let simmer just until the spinach has wilted and the soup is warmed through. Taste and add more salt and pepper, if needed. Remove the soup from the heat immediately. 
• To serve, ladle the soup into bowl(s) and shower with a little fresh basil and some grated parmesan cheese, if desired. I also like to drizzle a little bit of olive oil into my bowl for good measure. And if you have any freshly baked bread, serve that with the soup for sopping up some of that delicious broth.

Notes

As your soup cools, your soup will thicken a little more as your noodles soften even more and absorb the liquid. Feel free to add a little water or vegetable broth, if needed.

Serving: 8ounces, Calories: 326kcal, Carbohydrates: 16g, Protein: 4g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 67mg, Sodium: 1369mg, Potassium: 493mg, Fiber: 3g, Sugar: 9g, Vitamin A: 6300IU, Vitamin C: 20mg, Calcium: 126mg, Iron: 2mg