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Creamy Parmesan tomato tortellini soup with cheese tortellini, spinach, freshly grated Parmesan, basil, and cracked black pepper.

Creamy Parmesan Tomato Tortellini Soup

A cozy one-pot Parmesan tomato tortellini soup made with tender cheese tortellini, creamy tomato broth, fresh spinach, garlic, Italian herbs, and freshly grated Parmesan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely diced
  • 4 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes optional
  • 1 can 28 ounces crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 18 –20 ounces refrigerated cheese tortellini
  • ¾ cup heavy cream
  • ¾ cup freshly grated Parmesan cheese plus more for serving
  • 3 cups fresh baby spinach
  • ½ teaspoon freshly ground black pepper
  • Salt to taste
  • Fresh basil optional for serving

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat.
  2. Add onion and cook for 4–5 minutes until softened.
  3. Add garlic and cook for 30–60 seconds until fragrant.
  4. Stir in Italian seasoning and red pepper flakes for about 20 seconds.
  5. Add crushed tomatoes and broth and stir well.
  6. Bring to a gentle simmer and cook uncovered for 8–10 minutes.
  7. Add cheese tortellini and cook according to package directions until just tender.
  8. Reduce the heat to low.
  9. Slowly stir in heavy cream.
  10. Gradually add Parmesan while stirring until melted.
  11. Add spinach and stir until wilted.
  12. Season with black pepper and salt as needed.
  13. Add a splash of broth if the soup is thicker than desired.
  14. Ladle into bowls and finish with additional Parmesan and fresh basil if desired.

Notes

Use freshly grated Parmesan for the smoothest texture.
Don't overcook the tortellini because it continues softening in the hot soup.
Add the cream and Parmesan over low heat to reduce the chance of separation.
Leftover soup thickens considerably in the refrigerator. Add broth when reheating.