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Tortellini Soup - This tortellini soup is for those nights you just don’t feel much like cooking - make a quick tomato soup, add in some tortellini and dinner is served!

Creamy Tomato Tortellini Soup

This tortellini soup is for those nights you just don’t feel much like cooking - make a quick tomato soup, add in some tortellini and dinner is served!
5 from 2 votes
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Course: Main Course
Cuisine: American, Italian
Keyword: Basil, Creamy, creamy tortellini soup, easy creamy tortellini soup, Parmesan Cheese, Prosciutto, simple tortellini soup, Spinach and Ricotta Tortellini, Tomato, Tortellini Soup, tortellini soup easy, tortellini soup recipe
Total Time: 30 minutes
Servings: 4

Equipment

  • Deep frying pan or flame-proof casserole dish
  • Stovetop

Ingredients

  • 1 brown onion small
  • 4 cloves garlic
  • 1 cup frozen baby peas
  • Basil ½ bunch
  • 160 g prosciutto
  • 1 tablespoon olive oil
  • 2 tablespoon tomato paste
  • 1 can crushed tomatoes 400g
  • 3 cups chicken stock
  • 600 g fresh ricotta and spinach tortellini
  • 200 ml thickened cream
  • 60 g parmesan

Instructions

  • Peel and finely dice onion. Peel and crush garlic. Measure out frozen baby peas. Pick ½ bunch basil leaves and chop half of them. Slice prosciutto into 2 cm strips.
    1 brown onion, 4 cloves garlic, 1 cup frozen baby peas, Basil, 160 g prosciutto
    Prep onion, garlic, peas, basil leaves and prosciutto.
  • Place a deep frying pan or flame-proof casserole dish over medium heat. Once hot, add prosciutto and cook until just crispy. Remove and set aside.
    160 g prosciutto
    Cook prosciutto in a deep frying pan.
  • Add olive oil to the pan, and then cook diced onion for 3-4 minutes until soft. Add garlic and cook for another minute.
    1 brown onion, 1 tablespoon olive oil, 4 cloves garlic
    Cook diced onion and garlic in the frying pan.
  • Add tomato paste and cook until dark red, then add crushed tomatoes and chicken stock and bring to the boil. Simmer for 5 minutes.
    2 tablespoon tomato paste, 1 can crushed tomatoes, 3 cups chicken stock
    Add tomato paste, crushed tomatoes and chicken stock to the pan.
  • Add ricotta and spinach tortellini to the mix, stir through and cook for a minute less than indicated on the packet, approximately 2 minutes.
    600 g fresh ricotta and spinach tortellini
    Add ricotta and spinach tortellini to the mix and stir through.
  • Stir through cream and frozen peas and cook for a further minute, or until heated through. Stir through chopped basil.
    1 cup frozen baby peas, 200 ml thickened cream, Basil
    Stir through cream and frozen peas.
  • To serve kids, shave over parmesan, and add basil and prosciutto if they like it.
    For adults, serve topped with crispy prosciutto, remaining basil leaves and use a peeler to shave over parmesan.
    Basil, 60 g parmesan
    Tortellini Soup - To serve, top with crispy prosciutto, basil leaves and shaved parmesan.

Nutrition

Calories: 1031kcal | Carbohydrates: 95g | Protein: 42g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 1754mg | Potassium: 850mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1987IU | Vitamin C: 29mg | Calcium: 559mg | Iron: 6mg