Creamy Tomato & Spinach Tortellini Soup
Plump tortellini, a rich tomato broth, and a swirl of cream: this is the sort of soup that deserves a proper seat at the table. Onion, celery, and sweet yellow pepper build the savoury base, while chilli flakes bring a little fire and spinach keeps every spoonful colourful. The creamy broth gathers around the filled pasta like a generous sauce, making each bowl feel especially comforting. Bring out the good bowls for date night, or make an ordinary evening taste a little more special.
Creamy Tomato & Spinach Tortellini Soup
| Prep 10 minutes | Cook 15 minutes |
| Total 25 minutes | Servings 4 bowls |
Course: Main course / Dinner
Ingredients
- 1 tbsp olive oil
- ½ red onion (finely diced)
- 2 celery stalks (chopped)
- ½ yellow bell pepper (diced)
- 1–2 tbsp red chilli flakes (adjust to taste; start with 1 tsp for a milder soup)
- 2 tbsp tomato paste
- 240 ml tomato sauce or passata
- 720 ml vegetable broth
- 350 g fresh cheese- or spinach-filled tortellini
- 120 ml heavy cream (35%)
- 60 g fresh spinach
- Salt and black pepper (to taste)
Instructions
- Sauté: Heat olive oil in a large pot over medium heat. Add onion, celery, and pepper. Cook for 4–5 minutes, stirring, until the onion is translucent and the vegetables have softened.
- Build the base: Stir in chilli flakes and tomato paste. Cook for 2 minutes, stirring, until the paste deepens in colour.
- Simmer: Pour in tomato sauce and broth, scraping the bottom of the pot. Bring to a gentle simmer.
- Cook the tortellini: Add fresh tortellini and cook for the time on the packet, usually 3–5 minutes, stirring gently until just tender.
- Finish: Lower the heat and stir in cream. Fold in spinach and stir for about 1 minute, until wilted. Taste and season with salt and pepper. Avoid a hard boil after adding cream.
- Serve: Ladle into bowls and serve immediately, while the tortellini is tender and the broth is hot and creamy.
Pro Tips & Substitutions
Set your heat: The full 1–2 tbsp of chilli flakes makes a very spicy pot. Start with 1 tsp for gentle warmth, then add more to taste. Savoury quantities are flexible, especially the chilli, salt, and broth.
Choose your pasta: Frozen tortellini works too; follow its packet cooking time and allow a few extra minutes for the soup to return to a simmer.
Make ahead: Prepare the tomato base ahead and refrigerate it separately. Add tortellini, cream, and spinach when reheating so the pasta does not soak up all the broth.
Loosen leftovers: If storing the finished soup, the pasta will absorb liquid. Reheat gently with an extra splash of broth, stirring carefully to keep the tortellini intact.
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