Rustic Tortellini Soup Recipe

Tomato based soup topped with shredded cheese in a white bowl.

This rustic tortellini soup is a bold, tomato-based soup with real depth of flavor, tender cheese tortellini, and fresh spinach added at the end for texture. It comes together quickly, yet tastes like a soup that’s been simmering far longer. Simple ingredients, thoughtful timing, and balanced seasoning make this a reliable, satisfying option any night of the week.

Course Soups

Cuisine Italian

Prep Time 5

Cook Time 15

Servings servings

Calories 267kcal

Author Diane Gail

Ingredients

2 tablespoons olive oil extra virgin
1 small yellow onion chopped
2 large garlic cloves pressed
1 1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes optional
salt to taste
ground black pepper to taste
3 cups vegetable broth
15 oz diced tomatoes
8 oz tomato sauce
1/4 cup all-purpose flour
10 oz cheese tortellini cooked
1/2 cup heavy cream
2 cups fresh spinach lightly packed
freshly grated parmesan cheese optional garnish

US Customary - Metric

Instructions

Sauté: Heat olive oil in a large pot and cook the chopped onion until soft and translucent.
Bloom: Add the pressed garlic and cook for one minute, just until fragrant.
Build: Stir in Italian seasoning, crushed red pepper flakes (if using), salt, pepper, vegetable broth, diced tomatoes, and tomato sauce.
Simmer: Bring the soup to a gentle simmer so the flavors can come together.
Thicken: Sift in the flour while stirring steadily to prevent clumps and lightly thicken the broth.
Finish: Remove from heat and stir in the cooked tortellini, fresh spinach, and heavy cream.
Serve: Ladle into bowls and garnish with grated parmesan if desired.

Notes

Add spinach off the heat: It wilts perfectly from the warmth of the soup without cooking and keeps its color and bite.
Keep tortellini on the side: Pasta continues to soak up liquid over time, and storing it separately helps it maintain its texture and integrity.
Freeze the soup without pasta: The base holds up beautifully in the freezer, and adding the tortellini after reheating keeps the texture just right.
Start with good tomatoes: When tomatoes carry the soup, as they do in this recipe, starting with a quality variety makes all the difference.
Have everything prepped first: This soup comes together quickly, and it’s much easier to make when you’re prepared ahead of time instead of scrambling mid-cook.

Nutrition