Creamy Parm Tomato Soup

This clean tomato soup is perfect for that cold fall and winter weather evenings. If you pick heartier veggies, kale or broccoli rabe may be added 5 mins after the tortellini!

Creamy Parm Tomato Soup

Creamy Parm Tomato Soup


1 tbsp. butter
1/2 onion, diced
cloves garlic, minced
3 tsp. Italian seasoning
1/2 tsp. red pepper flakes
3 tbsp. flour
3 c. chicken broth
(28-oz.) can diced tomatoes
3 tbsp. tomato paste
4 c. cheese tortellini
1/3 c. cream
1/2 c. freshly grated Parmesan
3 c. spinach, packed

Kosher salt

Freshly ground black pepper

2 tbsp. basil, thinly sliced for garnish


  1. In a large pot over medium heat, melt butter. Add onion and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add Italian seasoning, red pepper flakes, and flour and whisk to combine. Cook 1 more minute.
  2. Add broth, tomatoes, tomato paste, and tortellini. Bring to a boil, and then simmer until tortellini is cooked about 10 minutes.
  3. Add the cream and Parmesan and stir to combine. Add spinach and let wilt. Season with salt and pepper. Garnish with basil and serve.

About the author


Leave a Comment