Soup season is the best season, and the best way to transition into this cozy cooking phase is using the last of summer’s best produce (tomatoes, corn, etc.) to create delicious, warm recipes that lead into fall. If your garden has been delightfully overrun with tomatoes this year, ensure they don’t go to waste with this creamy tomato tortellini soup. My mother has been making this soup for years and it’s been a family favorite. Using her recipe as inspiration, I’ve made it my own with made-from-scratch veg stock & tomato soup. The addition of spinach and fresh basil adds the right touch of greenery to this creamy and cheesy soup. A glass of rich, buttery Chardonnay makes a perfect pairing.
Tomato Tortellini Soup Eases You Into Fall
The moment the calendar hits October 1st, it’s easy to want to dive headfirst into pumpkin season. No shame there, but sometimes it feels like we need a smoother transition from summer to fall. Enter this creamy tomato tortellini soup.
It’s the perfect recipe for using up the last of the in-season tomatoes you may have grown in your garden or stocked up on from your local farmer’s market. Rather than using tomatoes for summery dishes like Caprese, use them for cozy recipes that gently lead you into seasonal fall cooking.
Add Color and Freshness With Spinach and Basil
Spinach and basil are necessary for balancing out this creamy tomato soup. The fresh flavor of basil brightens it up while adding some color along with the spinach.
Go the extra mile with your greenage and use spinach tortellini! My mother always uses a mix of spinach and cheeses tortellini in her recipe, so I’ve grown accustomed to the duo of tortellini colors in my bowl of soup. It is a subtle but impactful visual touch to this recipe that makes it look as good as it tastes!
Chardonnay’s Buttery Richness Matches This Creamy Tomato Soup
This creamy tomato tortellini soup has a richness to it that demands a wine with an equal roundness and richness to it. Look no further than a classic Chardonnay. For a casual meal such as this, Louis Jadot’s Mâcon-Villages Chardonnay is a reasonably priced and delicious choice that can be found in most stores that sell wine. I love this Chardonnay because it is unoaked and therefore has a cleaner, fresher flavor to it while still having the full body and buttery-ness of a Chardonnay.
Not only is Chardonnay great to enjoy with the meal, but it can also be added to the recipe for a more developed flavor profile. I’ll never turn down an opportunity to cook with wine and while it isn’t necessary for this recipe, it’s a great addition when you have it on hand. Cooking with the wine you’re going to pair with the meal is a great enhancement to any food & wine pairing.
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Creamy Tomato Tortellini Soup with Spinach
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy tomato tortellini soup with spinach is the perfect transition to fall cooking. Pair with unoaked Chardonnay.
Ingredients
- 6 fresh vine tomatoes, diced
- 1 small white onion, finely chopped
- 3 tablespoons tomato paste
- One 28 oz can tomato purée
- 4 cups vegetable stock
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan, plus more for garnish
- 4 cups fresh spinach
- 6 oz sundried tomatoes, roughly chopped
- 2–4 cloves garlic, minced
- 1 package of preferred tortellini
- 1/2 tablespoon oregano
- Salt and pepper to taste
- Optional: 1/4 cup of white wine
- Optional: Chili flakes, to taste
Instructions
- Saute diced onion and minced galic in olive oil in a dutch oven or large soup pot over medium heat until fragrant, about 2-4 minutes.
- Add the diced vine tomatoes, oregano, and your preferred amount of chili flakes to the pot. Season with salt & pepper to taste. Allow tomatoes, onions, and spices to cook down for about 5 minutes. Give it all a good stir. Optional: Add 1/4 cup of wine, allowing it to cook off for an additional 5 minutes, totaling 10 minutes.
- Add the vegetable stock, tomato paste, and tomato puree. Stir to combine, and season with more salt & pepper as needed. Taste along the way to keep the balance perfect. Simmer for 15 minutes partially covered.
- While the soup simmers, cook tortellini according to package instructions. Drain and set aside. Or, try your hand at making your own fresh tortellini (ahead of time!!)
- After the 15 minutes have passed, add the heavy cream, grated Parmesan cheese, sundried tomatoes, spinach, and basil. Cook until the spinach has wilted, about 3-5 minutes.
- Combine cooked tortellini with the soup. Serve warm and garnish with more Parmesan, fresh basil, and cracked black pepper.
- Pair with your favorite Chardonnay!
Notes
- Go the extra mile and make your own vegetable stock. It’s easy!
- Experiment with making tortellini from scratch to really impress.
- Freeze leftover soup in airtight containers for up to three months (per FDA recommendations, though let’s be honest — longer isn’t a huge problem at all).
Sydney is a 29-year old American living between France and Italy. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bar, and discovering new restaurants.
