One Pot Creamy Tomato Tortellini (Printer-Friendly)
Velvety tomato broth with cheese tortellini, fresh herbs, and creamy finish for easy comfort.
# What You'll Need:
→ Vegetables & Aromatics
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 2 celery stalks, diced
→ Soup Base
06 - 1 (28 oz) can crushed tomatoes
07 - 4 cups vegetable broth
08 - 1 teaspoon dried basil
09 - 1 teaspoon dried oregano
10 - ½ teaspoon crushed red pepper flakes
11 - Salt and black pepper, to taste
→ Tortellini & Cream
12 - 1 (9 oz) package refrigerated cheese tortellini
13 - ½ cup heavy cream
→ Finishing Touches
14 - 2 cups fresh baby spinach
15 - ¼ cup grated Parmesan cheese, plus more for serving
16 - Fresh basil leaves, for garnish
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, vegetable broth, basil, oregano, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
04 - Add tortellini to the pot and cook according to package instructions, usually 3–5 minutes, until just tender.
05 - Reduce heat to low. Stir in heavy cream, spinach, and Parmesan cheese. Cook for 2–3 minutes until spinach wilts and soup is creamy.
06 - Taste and adjust seasoning as needed. Ladle into bowls, garnish with fresh basil and extra Parmesan if desired, and serve hot.
# Expert Advice:
01 -
- Everything happens in one pot so you spend more time eating and less time washing up
- The tortellini soaks up all that tomato flavor while the cream makes it feel like a hug
02 -
- The tortellini will continue soaking up broth as it sits, so if you're not serving immediately you might need to add a splash more liquid before reheating
- Stir in the cream off the heat if you can, it helps prevent any weird separation and keeps the texture silky smooth
03 -
- Grate your own Parmesan instead of buying pre-grated, the melting difference is remarkable and it tastes so much fresher
- If the soup feels too thick after refrigerating, splash in some broth rather than water when reheating to maintain all that flavor you built