Creamy Tomato Tortellini Soup is a stovetop soup made with cheese tortellini, diced tomatoes, garlic, and spinach in a lightly creamy broth. Serve with crusty bread, garlic toast, or a simple green salad.
As I type this post, the family and I are in full storm prep mode… The first big snowstorm of the year, recently upgraded to blizzard status, is forecasted to arrive tomorrow… So get your bread and milk, then settle in at home with a big pot of this tasty soup!
Ingredients for Creamy Tomato Tortellini Soup
Here’s what you’ll need. Exact amounts are listed in the printable recipe card below.
Butter – Used to build the base and give the soup a little richness.
Yellow Onion and Garlic – The starting point for the soup.
All-Purpose Flour – For thickening the broth slightly, giving the soup body without being heavy.
Kosher Salt and Black Pepper – Simple seasonings to round things out.
Chicken-Style Broth – I use vegan chicken-style broth. Vegetable broth can also be used, but may require additional seasoning.
Diced Tomatoes – Use them undrained to keep the broth tomato-forward and balanced.
Tomato Paste – Adds depth and helps concentrate the tomato flavor.
Cheese Tortellini – Refrigerated or frozen, both work well. Cheese-filled tortellini fits naturally with the creamy tomato base.
Sour Cream – Stirred in at the end to soften the acidity of the tomatoes and give the broth a gentle creaminess.
Baby Spinach – Wilts quickly right into the soup and adds a fresh finish.
How to Make Creamy Tomato Tortellini Soup
STEP ONE: Cook the Aromatics
Set a large pot over medium heat and melt the butter. Add the onion and cook for 3–5 minutes, stirring frequently, until soft and fragrant. Add the garlic and cook for another 1–2 minutes.
STEP TWO: Build the Base
Sprinkle in the flour, salt, and pepper. Stir continuously for 1–2 minutes until the mixture thickens slightly and coats the onions.
STEP THREE: Simmer the Soup
Pour in the broth, undrained tomatoes, tomato paste, and tortellini. Bring to a boil, then reduce the heat to low and simmer for about 10 minutes, until the tortellini is cooked through.
STEP FOUR: Finish and Serve
Remove the pot from the heat and stir in the sour cream and spinach. Once the spinach has wilted, adjust seasoning to taste and serve hot.
Make It Vegan 🌱
For a plant-based soup, use vegan butter, dairy-free tortellini, and vegan sour cream.
Recipe FAQs
Can this soup be made ahead?
Yes. It keeps well for a day or two and reheats gently on the stovetop.
Can I add other vegetables?
Mushrooms or zucchini work well here. Add them with the onions so they soften properly.
Does the soup thicken as it sits?
Yes, slightly. Add a splash of broth when reheating if needed.
Can I use crushed tomatoes instead of diced?
You can, but the soup will be smoother and a little thicker.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a little broth if the soup thickens.
More Creamy Soup Recipes
Tried this recipe? Leave a Star Rating and share your thoughts in the comments below. Thanks for being part of our home cooking community!
Follow This Wife Cooks on Instagram | Facebook | Pinterest | YouTube
Creamy Tomato Tortellini Soup
Ingredients
- 2 tablespoon butter
- 1/3 cup yellow onion diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 4 cups chicken-style broth
- 28 ounces diced tomatoes undrained
- 2 tablespoon tomato paste
- 10 ounces cheese tortellini by weight
- 2 tablespoons sour cream
- 5 ounces baby spinach leaves rough chopped
Instructions
- In a Dutch oven, melt butter over medium heat. Add onion and cook, stirring frequently, 3-5 minutes, until tender and fragrant.
- Add the garlic and continue cooking an additional 1-2 minutes.
- Sprinkle with flour, salt, and pepper. Continue cooking and stirring another 1-2 minutes, until thickened.
- Pour in the broth, undrained tomatoes, tomato paste, and tortellini. Bring to a boil, then reduce heat to Low and allow to simmer 10 minutes, or until the tortellini are cooked through.
- Remove from heat then stir in sour cream and spinach. Once the spinach is wilted, adjust the seasoning to taste and serve hot.
Nutrition
This post was updated on January 31, 2026.
Leave a Reply