Name: Creamy Tortellini Soup (30-Minute Comfort Dinner)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil (adds fruity depth; helps prevent scorching); 1 tablespoon butter (for a rich, rounded base); 1 medium onion, diced (sweetens as it softens); 2 cloves garlic, minced (aromatic backbone); Pinch crushed red pepper flakes, to taste (optional gentle heat); 1/4 cup all-purpose flour (light roux for body and silkiness); 3 cups vegetable broth, low-sodium preferred; 14.5 ounces diced tomatoes (canned), undrained; 8 ounces tomato sauce; 1/2 teaspoon dried basil; 1 teaspoon Italian seasoning; Kosher salt & black pepper, to taste; 8 ounces refrigerated cheese tortellini; 1/2 cup freshly grated Parmesan; 1 1/2 cups fresh spinach leaves, packed; 1/2 cup heavy cream or half-and-half; 1/4 cup fresh basil, chopped (for serving)

Ingredients

1 tablespoon olive oil (adds fruity depth; helps prevent scorching)
1 tablespoon butter (for a rich, rounded base)
1 medium onion, diced (sweetens as it softens)
2 cloves garlic, minced (aromatic backbone)
Pinch crushed red pepper flakes, to taste (optional gentle heat)
1/4 cup all-purpose flour (light roux for body and silkiness)
3 cups vegetable broth, low-sodium preferred
14.5 ounces diced tomatoes (canned), undrained
8 ounces tomato sauce
1/2 teaspoon dried basil
1 teaspoon Italian seasoning
Kosher salt & black pepper, to taste
8 ounces refrigerated cheese tortellini
1/2 cup freshly grated Parmesan
1 1/2 cups fresh spinach leaves, packed
1/2 cup heavy cream or half-and-half

1/4 cup fresh basil, chopped (for serving)

Instructions

Build the base: Heat olive oil and butter in a large saucepan or Dutch oven over medium heat. Add onion; cook, stirring occasionally, ~5 minutes until translucent and lightly sweet. Stir in a pinch of red pepper flakes.
Bloom & roux: Add garlic; cook 30 seconds until fragrant. Sprinkle in flour; stir constantly for 1 minute to form a light roux.
Tomato-herb broth: Gradually whisk in vegetable broth until smooth. Stir in diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and black pepper. Bring to a gentle simmer 5–7 minutes to marry flavors.
Cook tortellini: Increase heat to a gentle boil; add tortellini. Cook per package directions (usually 3–5 minutes) until al dente. Avoid overcooking.
Finish creamy: Remove from heat. Stir in spinach, Parmesan, and cream (or half-and-half) until spinach wilts and soup turns silky.

Serve: Fold in fresh basil. Ladle into bowls; garnish with extra Parmesan and cracked black pepper.

Notes

Thickness control: If too thick, splash in more broth; if thin, simmer a few extra minutes before adding dairy.
Lighter option: Use half-and-half instead of cream.
Add protein: Brown Italian sausage or rotisserie chicken with the onions.
Make it vegetarian-friendly: Use vegetarian Parmesan (if avoiding animal rennet).
Gluten-free: Swap in GF tortellini and use 2 tablespoons cornstarch mixed with 2 tablespoons cool broth instead of flour (stir in after simmering).
Storage: Refrigerate up to 3–4 days. Tortellini continues to soften; reheat gently and add a splash of broth if needed.

Author: Amber
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup, Dinner
Method: Stovetop, One-Pot
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (about 1½ cups)
Calories: 375
Sugar: 9 g
Sodium: 820 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 60 mg