Ingredients
Equipment
Method
Roast the Tomatoes & Garlic for Unforgettable Flavor
- Preheat your oven to 400°F (200°C). On a small baking sheet, spread out your fresh cherry or grape tomatoes and the whole garlic cloves (no need to peel them yet!). Drizzle them generously with olive oil, a pinch of salt, and pepper. Roast for 15-20 minutes, or until the tomatoes are softened, slightly shriveled, and caramelized around the edges, and the garlic cloves are tender. Once cool enough to handle, peel and mince the roasted garlic. Lightly crush or dice the roasted tomatoes.
Sauté the Aromatics
- In a large Dutch oven or large pot, add 1 Tablespoon olive oil and 1 Tablespoon butter over medium heat. Once the butter has melted and is shimmering, add the diced onion. Cook, stirring occasionally, for about 5 minutes, until the onion becomes translucent and fragrant.
Build the Roux & Integrate Roasted Garlic
- Stir in your minced roasted garlic (from Step 1) along with the pinch of crushed red pepper flakes (if using, for a touch of warmth). Stir in the all-purpose flour and cook for another minute, stirring constantly. This creates a roux, which will gently thicken our creamy tortellini soup and ensures there’s no raw flour taste.
Simmer the Broth with Roasted Tomatoes
- Pour in the vegetable broth, the lightly crushed/diced roasted tomatoes (from Step 1), tomato sauce, Italian seasoning, and dried basil. Season generously with salt and freshly ground black pepper to taste. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for 5-7 minutes to allow the flavors to meld beautifully. Taste the broth and adjust seasonings as needed – this is your chance to perfect the flavor before adding the pasta!
Cook the Tortellini to Perfection
- Once the broth is simmering nicely, add the refrigerated tortellini. Bring the mixture to a gentle boil and then reduce heat to maintain a simmer. Cook for just a few minutes, usually 2-4 minutes, until the tortellini are tender but still have a slight bite. Avoid overcooking, as this can make them gummy.
Finish with Cream, Cheese & Spinach
- Remove the pot from the heat. Stir in the fresh spinach leaves, watching them wilt beautifully into the warm soup. Next, add the freshly grated parmesan cheese, allowing it to melt and enhance the richness. Finally, pour in the heavy cream (or half and half), stirring until it's fully incorporated and creates that luxurious, creamy texture.
Final Freshness
- Stir in the chopped fresh basil just before serving. The vibrant green and aromatic notes of the fresh basil provide a wonderful contrast to the rich, savory broth. Serve your creamy tortellini soup warm and enjoy!
Notes
For best texture, use refrigerated tortellini and avoid overcooking. Taste and adjust broth seasoning before adding pasta. Freeze the broth base without tortellini or spinach for best results upon reheating.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.