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Tomato Tortellini Soup Recipe - Six Sisters Stuff Style
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Creamy Tomato Tortellini Soup

This comforting and hearty tomato tortellini soup is a restaurant-quality meal made right in your kitchen. Featuring a velvety tomato-based broth enriched with heavy cream, savory turkey bacon, and delicate cheese tortellini, this dish is perfect for chilly evenings. The addition of fresh spinach and fragrant garlic ensures every spoonful is packed with flavor. It is a fantastic, easy-to-make weeknight dinner that stores beautifully, making it an excellent option for busy schedules and meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Italian-Inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 18 oz cheese tortellini
  • 28 oz crushed tomatoes
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 4 slices turkey bacon, crisped and crumbled
  • 3 cups fresh spinach, chopped
  • 3 cloves garlic, minced
  • 1 medium onion, diced

Method
 

  1. Heat a large Dutch oven over medium heat.
  2. Add the diced onion and minced garlic, sautéing for five minutes until translucent.
  3. Stir in the crumbled turkey bacon.
  4. Pour in the crushed tomatoes and vegetable broth.
  5. Bring the liquid to a gentle boil, then reduce heat to simmer for fifteen minutes.
  6. Stir in the cheese tortellini and cook until tender according to package directions.
  7. Stir in the heavy cream and chopped spinach.
  8. Cook until the spinach is wilted and the soup is heated through.

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator. Flavors deepen overnight. Use half-and-half for a lighter broth if desired.