This creamy tortellini soup is a great vegetarian winter warmer. It’s so easy to make and takes just 20 minutes before this creamy tomato soup with cheesy tortellini is on the table!
This soup is one of the best easy dinners I’ve made in ages.
I think this is exactly what you should be eating all through January. The broth is rich and creamy with plenty of flavour from a few dried herbs and thickened with a little flour before adding the pasta and kale.
I like to use fresh cheese tortellini which keeps the whole thing vegetarian although you could easily switch for your favourite meat one or whatever your favourite is. Frozen would also work but you might just need to cook for a little longer to make sure it’s heated all the way through.
I like to stir through some kale before serving and waiting until it’s bright green before ladling out bowlfuls and topping with a sprinkling of parmesan cheese for the most delicious wintery bowl.
Why we love this tortellini soup…
This is such a great soup for a weeknight dinner because it’s really quick and easy. The whole thing takes just 20 minutes to make but tastes like it’s been cooking for hours.
You can easily customise this soup to your own tastes by adding any of your favourite leafy greens like spinach or switching the cheese tortellini for another flavour like spinach and ricotta or a meaty one.
Most of the ingredients you need are store cupboard ingredients so you can make this soup even when you haven’t been shopping in a while.
If you’d like to lighten this soup up you could always skip the cream and have a more brothy soup which would still taste delicious.
Creamy Tortellini and Tomato Soup Ingredients
Olive Oil, Onion and Garlic: The onion and garlic is fried gently before adding any other ingredients to get a great base of flavour.
Dried Herbs: I like to use oregano and thyme in this soup for that classic Italian flavour.
Liquids: The broth of the soup is made up of vegetable stock and passata.
Tortellini: I usually use just a cheese filled tortellini but you could go for whatever you fancy.
Kale: This works really well in this soup because it adds a lovely bit of crunch but you could switch it for spinach if you prefer.
Double Cream: I like to add just a little bit before serving to give it that indulgent creaminess.
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How to make cheese tortellini in tomato broth
Fry the aromatics: Heat the olive oil then add the onion and garlic followed by the dried herbs. Season well.
Make the broth: Cook the flour until browned then pour in the liquids and simmer.
Add the rest of the ingredients: Add the tortellini followed by the kale then stir through the cream before serving.
Equipment you need to make this recipe…
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Want more? Try these other soup recipes!
- Spicy Lentil Soup with Coconut
- Mushroom Miso Soup with Soba Noodles
- Coconut Noodles Soup with Mushroom & Edamame
- Veggie Pesto Pasta Soup with Kale
- Roasted Red Pepper Soup with White Beans
- Spicy Soup with Beans & Rice
- Loaded Baked Potato Chowder
Tortellini Soup with Kale
- 1 tbsp Olive Oil
- 3 cloves Garlic crushed
- 1 Onion chopped
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 2 tbsp Plain Flour
- 1 litre Vegetable Stock
- 1 400g tin Passata
- 300 g Cheese Tortellini
- 100 g Kale chopped
- 100 ml Double Cream
- Heat the oil over a medium heat and add the onion, garlic, oregano and thyme. Cook until the onions are soft then add plenty of salt and pepper.
- Add the flour and stir until browned then stir in the vegetable stock and passata. Bring to a simmer and cook for about 10 minutes.
- Add the tortellini and cook until tender, usually about 3-5 minutes. Stir the kale in 2 minutes before serving then finish with the cream and extra seasoning if needed.
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