Okay, so this soup is like a warm hug in a bowl. Creamy, cheesy, and full of soft tortellini. It’s pure comfort.

I made it one chilly night, and oh wow—it hit the spot. The tomato base is rich, and the pasta? So soft and filling.

It’s perfect for cozy dinners or lazy weekends. I love how quick it is too. Just toss it together and enjoy.

Let’s make it now. I’ll walk you through it. You’re gonna love every bite.

Why You’ll Love This Recipe

Reader Favorite: Many of my readers have called this soup “absolutely delicious” and “comfort in a bowl.” It’s a crowd-pleaser and an all-time favorite.
Creamy and Flavorful: The velvety texture of the soup is enhanced by a splash of cream, making each spoonful indulgent yet balanced with the zing of tomatoes.
Hearty and Filling: With cheese tortellini and spinach added to the mix, this soup is filling enough to be a standalone meal.
Quick and Easy: You can make this soup in under an hour, making it perfect for busy days when you want something cozy and satisfying.
Customizable: Add extra veggies, switch up the cheese, or even make it spicy—this recipe adapts to your taste.

Required Kitchen Tools

To make this creamy, flavorful soup, you’ll need just a few basic tools:

Large pot or Dutch oven – For cooking the soup and simmering the ingredients.
Wooden spoon – For stirring the soup as it cooks.
Knife and chopping board – For preparing your vegetables and garlic.
Ladle – For serving up the soup.
Measuring cups and spoons – For accurate ingredient measurement.
Can opener – To open the can of diced tomatoes.

Ingredients

Here’s what you’ll need to create this delicious soup. All of these ingredients come together to provide the perfect balance of flavor and texture (exact measurements are listed in the recipe card below):

Olive oil – To sauté the onions and garlic, creating a rich base for the soup.
1 medium yellow onion – Diced to provide a sweet and savory undertone.
3 cloves fresh garlic – Minced to enhance the flavor of the soup with its aromatic warmth.
Dried Italian seasoning – Or fresh thyme leaves for a more earthy, fragrant kick.
All-purpose flour – Used to thicken the soup base and create that creamy texture.
Chicken or vegetable broth – Provides depth of flavor, but you can adjust with more as needed for consistency.
1 (28-ounce) can diced tomatoes – Preferably fire-roasted for extra smoky flavor, or regular diced tomatoes work well too.
Granulated sugar – A pinch of sugar balances the acidity of the tomatoes and enhances the flavors.
Salt and pepper – Essential for seasoning, bringing the soup to life.
Cheese tortellini – Fresh or frozen, these little pockets of cheese make this soup rich and indulgent.
Heavy cream or half-and-half – Adds that luscious, creamy texture.
Fresh baby spinach – For a touch of green, some added nutrients, and a beautiful color contrast.
Grated parmesan cheese – For serving, to sprinkle over the soup for extra flavor and richness.

Variations for Creamy Tomato Tortellini Soup

Make it Spicy: If you love a little heat, feel free to add red pepper flakes or a chopped jalapeño when sautéing the onions and garlic. You can also stir in some hot sauce when serving.
Swap the Tortellini: If you’re not a fan of cheese tortellini, you can easily swap it for another type of pasta, like small shells or elbow macaroni. You could also go gluten-free by using gluten-free pasta.
Add More Veggies: For an extra nutritional boost, throw in some carrots, celery, or bell peppers. These can be sautéed along with the onions and garlic for a more robust flavor profile.
Herb Variations: Feel free to experiment with fresh herbs like basil or oregano. Fresh basil, in particular, pairs wonderfully with tomato-based soups and adds a refreshing touch.
Make It Vegan: You can make this soup plant-based by swapping heavy cream with coconut milk or cashew cream, and using vegan cheese tortellini (available in most grocery stores).

Step-by-Step Instructions

1. Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes soft and translucent. Then, add the minced garlic and dried Italian seasoning (or fresh thyme leaves). Continue to sauté for another minute until the garlic becomes fragrant. This step helps build the foundational flavor of the soup.

2. Make the Roux

Sprinkle 2 tablespoons of all-purpose flour over the onions and garlic, stirring constantly to combine. This will create a roux, which helps thicken the soup. Continue to cook the mixture for about 1-2 minutes, making sure the flour cooks through but doesn’t burn.

3. Add the Liquids

Slowly pour in 3 cups of chicken or vegetable broth while stirring to combine. The mixture will thicken slightly. Then, add the 28-ounce can of diced tomatoes, including their juices. Stir the soup, ensuring all ingredients are evenly mixed. Add 1 teaspoon of granulated sugar to balance the acidity of the tomatoes. Season with salt and pepper to taste. Let the soup simmer for about 10-15 minutes, allowing the flavors to meld together.

4. Cook the Tortellini

Add 4 cups of cheese tortellini to the soup. If you’re using frozen tortellini, there’s no need to thaw them. Just add them directly to the pot. Let the tortellini cook for 5-7 minutes or until they float to the top. Keep an eye on the texture, as you don’t want them to overcook.

5. Add the Cream

Once the tortellini is cooked, reduce the heat to low and pour in ½ to ¾ cup of heavy cream (or half-and-half). Stir well to combine, and let the soup simmer for an additional 5 minutes. Taste the soup and adjust the seasoning with more salt, pepper, or sugar, depending on your preferences.

6. Stir in the Spinach

Add 3 cups of fresh baby spinach to the soup and stir until wilted. The spinach adds a nice green color, additional flavor, and extra nutrients. This step only takes a minute or two. Once the spinach is wilted, remove the soup from the heat.

How to Serve Creamy Tomato Tortellini Soup

This soup is best served piping hot, and there are plenty of ways to make it even more delicious:

Top with Parmesan Cheese: Sprinkle freshly grated parmesan cheese on top to add that extra savory bite.
Serve with Garlic Bread: A slice of warm, crispy garlic bread is the perfect companion to scoop up all that creamy goodness.
Garnish with Fresh Basil: If you have fresh basil, chop it finely and sprinkle it on top of the soup for a burst of freshness.
Pair with a Salad: A simple side salad with mixed greens, balsamic dressing, and cherry tomatoes will complement the soup perfectly.

Storing Creamy Tomato Tortellini Soup

If you have leftovers, you’re in luck! This soup stores beautifully for future meals:

In the Fridge: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
In the Freezer: If you want to make a big batch and freeze some, let the soup cool completely, then store it in an airtight container or freezer-safe bag. It will stay good in the freezer for up to 3 months. When ready to serve, simply reheat on the stove over medium heat until warmed through.

Nutrition Information

Here’s the approximate nutrition information per serving (based on 6 servings):

Nutrient	Amount per Serving
Calories	400 kcal
Protein	12g
Fat	22g
Carbohydrates	44g
Fiber	3g
Sugar	7g
Sodium	800mg