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plump cheese tortellini and wilted spinach leaves in creamy pink-red tomato soup in a plain bowl, with no sausage, grated cheese topping or garnish
Melissa Hart

Tomato Tortellini Soup

A smooth tomato base makes the filled pasta the main thing you notice in this meatless soup. Cream cheese softens the tomato's sharpness and gives the broth enough body to cling to each tortellino. Whisk it in before the pasta arrives. That way you can concentrate on keeping the delicate pieces whole instead of chasing unmelted cheese cubes around a crowded pot, and the spinach needs only the final minute to wilt without losing itself in the sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 tsp dried basil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 4 oz cream cheese softened and cut into small cubes
  • 12 oz refrigerated cheese tortellini with a 3- to 5-minute cooking time
  • 3 oz baby spinach

Method
 

  1. Heat olive oil in a 5-quart pot over medium heat. Cook onion for 5 minutes, then garlic for 30 seconds.
  2. Add tomatoes, broth, basil, salt and pepper. Bring to a simmer and cook uncovered for 8 minutes.
  3. Add cream cheese in small portions and whisk gently until fully melted, about 2 minutes.
  4. Add tortellini and simmer gently for the package time, 3 to 5 minutes, stirring carefully so the filled pasta stays intact.
  5. Fold in spinach for 1 minute until wilted. Divide among 4 bowls and serve immediately.