Creamy Italian 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.

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 ya’ll know how much I love soup! Especially my Creamy Italian Cheese Tortellini Soup!

I’ve been using Tuttorosso Tomatoes for years & I can truly 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 because they use a Steam Sealed Flavor-Loc system, 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 Creamy Italian 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 that 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 tossed in a handful spinach, which I like, 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 and sometimes the extra cheese will stick to your pot. However, I did top my soup with some fresh basil and some parmesan cheese, which I felt added a little pizzazz at the end.

If you make this soup, please share with me via instagram and tag me with #supperwithmichelle or @supperwithmichelle!! I’d love to see it!

Get the Recipe: Creamy Italian Cheese Tortellini Soup

Yield: 4 servings

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

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 ya’ll know how much I love soup! Especially my Creamy Italian Cheese Tortellini Soup!

5 from 33 reviews

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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 to 10 ounce cheese tortellini, not dried
• 1 cup heavy cream
• 3 cups baby spinach

Optional Toppings:

• freshly grated Parmesan cheese
• fresh basil, torn

Equipment

• 1 Large Pot or Dutch Oven with a lid

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, about 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, about 10 to 15 minutes. 
• Remove the lid, add in the cheese tortellini, and cook for about 3 to 5 minutes, or just until the pasta is al dente. The cook time may vary depending on the brand of tortellini that you’re using, be sure to not overcook them. You want them al dente because they will continue to expand and cook in the warm broth.
• Reduce the heat to low, and once it's settled, stir in the heavy cream and spinach, and let simmer just until the spinach has wilted and the soup is warmed through, about 2 to 3 minutes more. Taste and add more salt and pepper, if needed. Remove the soup from the heat immediately. 
• To serve, ladle soup into bowl(s) and shower with a little fresh basil and some grated parmesan cheese, if desired. Serve alongside some freshly baked bread for sopping, if available.

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