This homemade Tomato Basil Tortellini Soup is destined to become a family favorite. The fire-roasted tomatoes and ricotta-spinach stuffed homemade tortellini put the flavors of Italy in a bowl of soup. Add in some fresh basil, garlic, and grated parmesan cheese for extra goodness. Now that’s a great lunch.
February 13th is National Tortellini Day. I can’t think of a better way to celebrate than with a bowl of this delicious Tomato Basil Tortellini Soup. I use the garden tomatoes that I canned at the end of the summer. This soup reminds me of my late summer garden with the fresh vine-ripened tomatoes, a raised bed of tall fresh basil plants, and garlic bulbs ready for me to harvest and braid. Come, savor the delightful smells of the best of my garden as we cook this soup together.
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What Do I Need to Make Tomato Basil Tortellini Soup:
You have three options for the tortellini’s
- Purchase pre-made tortellini’s from the market. You will need one pound of tortellini’s.
- Make the pasta from scratch. See my recipe for how to make the pasta dough. Once the dough is rolled out, cut the 3-inch circles. Keep the cut circles covered with plastic wrap to prevent drying out before you are ready to fill them.
- SIS – Simple is Smart Tip: Use wonton wrappers instead of making homemade pasta. I used wonton wrappers for this recipe. Once the tortellini cooked, I could barely tell the difference. Note I linked the wonton wrappers to some square wrappers on amazon. However, this was primarily for illustration purposes. I recommend purchasing them locally as round wrappers. The price will be more reasonable.
The wrappers are filled with two types of cheese, spinach, spices, and egg.
The base for the soup is crushed tomatoes, fire-roasted tomatoes, tomato paste, and vegetable or chicken broth. Once the base is cooked, I add heavy cream and balsamic vinegar before serving.
How Do I Make Tomato Basil Tortellini Soup?
Make the tortellini’s first. Mix all of the ingredients for the tortellini. Watch the video to fill and fold the filled pasta circles into the tortellini shape. Once the tortellini is made, put the tortellini on a parchment-lined baking sheet in the fridge or freezer until ready to cook.
Make the Soup Base. Saute the onions in some olive oil until lightly browned. Add the garlic and cook until fragrant. Add the tomatoes, broth, sugar, and seasonings. Simmer for 30 minutes. Add half and half and balsamic vinegar at the end of the 30 minutes. Adjust the seasonings.
Cook the Tortellini. While the soup is simmering, cook the tortellini’s in boiling water until Al dente’. Set the cooked tortellini aside.
Serve the Tomato Basil Tortellini Soup: Put 3 or 4 tortellini in a soup bowl to serve the soup. Ladle the tomato soup into the bowl. Garnish with fresh basil and grated parmesan cheese.
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- 1 3 or 4-quart kettle or dutch oven
- 1 lb Tortellini: This is about 24 tortellini. (453g)
Filling for the Tortellini
- 8 oz Ricotta Cheese (262g)
- ½ cup grated or shredded parmesan cheese (50g)
- 1 cup fresh-packed spinach. (50g)
- 1 egg large
- ½ tsp Italian seasoning
- ½ tsp dried basil
- ¼ tsp pepper
- pinch of nutmeg
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 small onion chopped
- 1 15 ounce can diced fire-roasted tomatoes (425g)
- 32 ounces crushed tomatoes. (900g)
- 2 cups vegetable or chicken broth (450g)
- 2 tbsp. tomato paste
- 1 tbsp. sugar
- ½ tsp pepper
- 2 tbsp balsamic vinegar
- 2 tsp salt or salt to taste if you use full salt broth
- 6 tbsp grated parmesan cheese for garnish.
- 3 tbsp. fresh chopped basil for garnish
- 1/2 cup Half and half (120ml)
- Make the pasta for the tortellini. Follow my recipe and once the pasta is rolled out cut it into 3-inch circles. Keep the circles covered so they don't dry out or else they will crack when you fill them. Alternately use a package of round wonton wrappers. This is what I did in this recipe.
Make the Tortellini
- Microwave the fresh spinach for 1 minute. Chop the cooked spinach. Squeeze out excess water and set it aside to cool.
- To a small bowl add the ricotta and parmesan cheese.
- Beat the egg and add it to the bowl
- Add the pepper, dried basil, Italian seasoning, and a pinch of nutmeg.
- Add the cooled chopped spinach and stir to mix well.
- With your fingers spread a light coating of water all around the edge of a pasta or wonton circle.
- Add a tsp of filling to the center of a wonton wrapper or pasta dough circle.
- Fold the circle in half to enclose the filling. Press the edges together to seal
- Bring the two ends of the half-circle together and press to seal. See the video for how to do this.
- Place the finished tortellini on a parchment-covered baking sheet and refrigerate or freeze while you make the soup.
- In a dutch oven or heavy bottom kettle - over medium heat lightly brown the chopped onions in the olive oil. This takes about 10 minutes.
- Add the garlic and cook another minute.
- Add the tomatoes, tomato paste, broth, sugar, pepper, and salt.
- Simmer for 30 minutes.
- While the soup is cooking bring a 4-quart kettle of water to boil and cook the tortellini until tender. Drain and set aside.
- Finish the soup by adding the half and half and balsamic vigegar. Adjust the seasonings to taste.
Serve the Soup
- Divide the soup between six or eight bowls depending on how hungry you are.
- Split the cooked tortellini and the same number in each bowl.
- Top with grated parmesan and fresh chopped basil.