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+ servings
Small bowl of creamy tomato tortellini soup served with black pepper and fresh grated Parmesan.
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5 from 4 votes

Creamy Tomato Tortellini Soup

Quick, easy, and delicious! Adapted from our favorite healthy tortellini white bean soup.


  • 1 Tablespoon olive oil
  • 3 medium carrots peeled and chopped into small pieces
  • 1/2 medium yellow onion chopped
  • 2 cloves garlic minced
  • 2 Tablespoons tomato paste
  • 1 (15 ounce) can diced tomatoes with juices
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon table salt see note
  • 4 cups chicken or vegetable broth
  • 9 ounces fresh tortellini any variety
  • 2-3 cups fresh baby spinach loosely packed
  • 1/3 cup heavy cream


  • In a large Dutch oven or stockpot, warm olive oil over medium-high heat. Add carrots and onion, and cook for about 5 minutes, stirring often. Add garlic and tomato paste and cook, stirring often, for about 1 minute more, then stir in the diced tomatoes, Italian seasoning, and salt.
  • Add the broth, increase heat, and bring the mixture to a boil. Add tortellini and cook according to package directions.
  • When the tortellini is done, turn off the heat, and stir in the spinach and cream. Sample a spoonful and season with extra salt and/or black pepper, to taste. Serve with grated Parmesan, if desired.


  • On Salting: For our tastes, I find that 1/2 teaspoon table salt is just right if using diced tomatoes that also have salt in them. If using no salt diced tomatoes, I add extra salt to the soup, usually 3/4-1 teaspoon in total.

Nutrition Estimate

Calories: 360kcal, Carbohydrates: 44g, Protein: 13g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 57mg, Sodium: 1743mg, Potassium: 746mg, Fiber: 5g, Sugar: 8g, Vitamin A: 9782IU, Vitamin C: 37mg, Calcium: 227mg, Iron: 4mg
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