Roasted Tomato Tortellini Soup

Roasted Tomato Tortellini Soup

Roasted Tomato Tortellini Soup is the comfort soup you crave. A rich roasted tomato broth filled with tender three cheese tortellini, sauteed veggies, finished with spinach, parmesan and a pinch of red pepper flake. A big bowl of this delicious soup with a glass of wine and all your troubles will fade away.

The tomato broth may seem a little labor intensive, but I promise it’s quicker than you think and it goes way further than just some chicken stock and tomato paste. The flavor is rich and delicious. I love the way roasted tomatoes produce their own sugars when cooking and caramelize themselves. So yummy. Add in carrots, onions, garlic and herbs to boil into a beautiful tomato broth.

This is a quick soup dish that you could totally go low and slow with all day in your crock-pot. I used an assortment of tomatoes that I had but plum tomatoes and cherry tomatoes are prime for this broth. This is a cream-less and meat-less dish so it totally passes for vegetarian. If you’d like to add some shrimp or Italian sausage I definitely recommend it.

Fresh tortellini is typically found in the deli refrigerated section of your grocery store. Look for brands like Buitoni Tortellini or Giovanni Rana Tortellini. The best part about using fresh tortellini is no need to pre-cook them, just throw them in your soup towards the end and let the soup do the work.

Wine Pairing Recommendation: This is totally the job for a Chianti, but if I was being completely honest with what I drinking with this I would go with a Cote Du Rhone. Italian wine doesn’t always have to go with Italian inspired food.

Roasted Tomato Tortellini Soup

Roasted Tomato Tortellini Soup

19 November, 2017
: 6 Servings
: 20 min
: 50 min
: 1 hr 10 min
: Easy

Look for fresh tortellini in the deli refrigerator section of your grocery store. I love using Giovanni Rana's 5 Cheese Tortellini.


  • 2 pounds Assorted Tomatoes {Cherry Tomatoes, Plum and Beef Steak}, quartered
  • 2 tablespoons Olive Oil
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 1 whole Onion, quartered
  • 2 whole Carrots, peeled and cut into 1 inch dice
  • 1 head Garlic, cut crosswise
  • 1 tablespoon Whole Black Peppercorn
  • 1 whole Dried Bay Leaf
  • 1 bunch Fresh Thyme
  • 1 bunch Fresh Parsley
  • 8 cups Water
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Olive Oil
  • 1 whole Onion, small dice
  • 2 whole Carrots, peeled and small dice
  • 2 cloves Garlic, minced
  • 1 pinch Red Pepper Flake
  • 1 teaspoon Kosher Salt
  • 1 package {9 ounces} Fresh Tortellini
  • 2 cups packed Fresh Baby Spinach
  • 2 tablespoons Basil, chopped
  • Parmesan Cheese, grated for garnish
  • Step 1 Preheat your oven to 400 degrees F.
  • Step 2 Place chopped tomatoes evenly on a large sheet pan, drizzle with olive oil and season with kosher salt and ground black pepper. Roast in the oven for 20 minutes. Remove and place roasted tomatoes in a large heavy bottomed pot. Add quartered onion, carrots, garlic, black peppercorn, bay leaf, fresh thyme, parsley, and cover with water. Bring to a boil and reduce to a simmer. Cover with a lid and simmer for 20 minutes. Stir in tomato paste and simmer for another 5 minutes. Using a colander or large sieve strain out solids and discard. Set broth aside.
  • Step 3 In a large pot add olive oil and heat over medium heat. Add diced onion and carrots, saute over medium heat until veggies are tender. About 3-4 minutes. Add garlic, red pepper flake, and kosher salt. Stir to combine and cook garlic until fragrant, about 30 seconds. Pour in reserved tomato broth and bring mixture to a boil, reduce to a simmer.
  • Step 4 Add tortellini and spinach and simmer for about ten minutes, until pasta is tender. Serve immediately with chopped basil and grated parmesan. Enjoy!

Roasted Tomato Tortellini Soup

Savor and Enjoy!

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