Quick and Delicious Parmesan Tomato Tortellini Soup You’ll Love

A comforting Quick Delicious Parmesan Tomato Tortellini Soup with zesty tomatoes and creamy cheese, perfect for chilly evenings.

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Course: Dinner

Cuisine: Italian

Keyword: Delicious, parmesan, Quick, soup, tomato, tortellini

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: bowls

Calories: 350kcal

1 medium yellow onion Adds depth and sweetness; can substitute with shallots.
2 cloves fresh garlic Minced; fresh is preferred.
2 tablespoons olive oil Essential for sautéing; can substitute with butter.
1 teaspoon dried Italian seasoning A blend of herbs for authenticity.
3 tablespoons all-purpose flour Thickens the soup; alternatives include cornstarch.

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced medium yellow onion and sauté for 6-8 minutes until softened and slightly translucent. Stir in 2 minced garlic cloves and 1 teaspoon of dried Italian seasoning, and cook for 1 minute until fragrant.
Sprinkle 3 tablespoons of all-purpose flour into the pot, stirring for 1 minute to cook the flour. Gradually whisk in 4 cups of chicken or vegetable broth until the mixture is smooth and combined.
Pour in one 28-ounce can of diced tomatoes with their juices, mix well, and bring the soup to a gentle boil. Reduce the heat and simmer with the lid slightly ajar for 5-6 minutes.
Carefully use an immersion blender to purée the soup until smooth and creamy. If you prefer a thicker consistency, add more broth until you reach your desired texture.
Stir in 1 tablespoon of granulated sugar and season with salt and pepper to taste, allowing the flavors to meld beautifully.
Add 10 ounces of cheese tortellini and simmer for 8-10 minutes, adjusting time if using frozen. Stir in 1 cup of heavy cream or half-and-half, and then add 2 cups of fresh baby spinach, simmering for an additional minute until wilted.

Garnish with freshly grated parmesan cheese for extra flavor!