Fire-Roasted Tomato Tortellini Soup (15 Minutes)
If you’re craving a comforting bowl of soup that comes together in a flash, look no further than this Fire-Roasted Tomato Tortellini Soup (15 Minutes). It’s a vibrant, flavorful dish that combines the smoky sweetness of fire-roasted tomatoes with the rich, cheesy pockets of tortellini, all simmered in a fragrant broth infused with garlic, basil, and oregano. Perfect for busy weeknights or when you want something cozy without the fuss, this soup is hearty, wholesome, and totally satisfying.
What You’ll Love About This Recipe
- Speedy preparation: Ready in just 15 minutes, it’s a perfect last-minute meal.
- Rich flavor: Fire-roasted tomatoes add a subtle smoky depth that elevates the soup.
- Minimal ingredients: Simple pantry staples come together to create a delicious dish.
- Cheesy comfort: Store-bought cheese tortellini melts in the broth, adding delightful texture.
- Healthy greens: Fresh spinach adds color, nutrients, and freshness.
- Customizable: Easy to tailor with your preferred herbs or add-ins.
What Goes In
- 1 package store-bought cheese tortellini (about 9-12 ounces)
- 2 cups fire-roasted diced tomatoes (canned or jarred)
- 4 cups chicken broth (use a good quality broth for best flavor)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup fresh spinach, roughly chopped
- Grated parmesan cheese for serving (optional)
Gear Up: What to Grab
- Large pot or Dutch oven – perfect for sautéing and simmering soup.
- Wooden spoon or silicone spatula – for stirring without scratching your pot.
- Chef’s knife and cutting board – for prepping onion, garlic, and spinach.
- Measuring spoons – to keep your seasoning on point.
- Ladle – for serving up that beautiful, warm soup.
Step-by-Step: Fire-Roasted Tomato Tortellini Soup (15 Minutes)
Step 1: Sauté the aromatics
Heat 1 tablespoon of olive oil in your pot over medium heat. Add the diced onion and sauté for about 3-4 minutes or until translucent. Toss in the minced garlic and cook for another 30 seconds until fragrant but not browned.
Step 2: Add tomatoes and seasonings
Pour in the 2 cups of fire-roasted diced tomatoes along with their juices. Stir in the dried basil, dried oregano, salt, and black pepper. Let this mixture simmer for 2 minutes to allow the flavors to meld beautifully.
Step 3: Pour in the broth and bring to a boil
Add 4 cups of chicken broth to the pot and increase the heat to bring the soup to a gentle boil. This is where the magic starts to happen.
Step 4: Cook the tortellini
Carefully add the package of cheese tortellini straight into the boiling soup. Cook according to the package instructions, usually around 3-5 minutes, until the tortellini are tender and cooked through.
Step 5: Add fresh spinach
Once the tortellini are cooked, stir in 1 cup of fresh spinach. Let it wilt into the soup for about a minute, adding a fresh pop of color and nutrients.
Step 6: Serve and garnish
Ladle the soup into bowls and sprinkle generously with grated parmesan cheese if you like. This adds a salty, creamy finish that pairs wonderfully with the smoky tomatoes.
And just like that, your Fire-Roasted Tomato Tortellini Soup (15 Minutes) is ready to enjoy!
Tailor It to Your Diet
- Use gluten-free tortellini to make this soup gluten-sensitive friendly.
- Substitute vegetable broth instead of chicken broth for a vegetarian twist.
- Add crushed red pepper flakes for a hint of heat.
- Mix in cooked shredded chicken or turkey for extra protein and heartiness.
- Swap fresh spinach with kale or Swiss chard for different leafy greens.
Frequent Missteps to Avoid
- Overcooking tortellini: Tortellini cooks quickly. Overcooking can make it mushy, so keep an eye on the time.
- Skipping the garlic: Garlic is essential for depth; don’t omit it or add it too late.
- Using bland broth: The broth is the base of your soup, so opt for a flavorful chicken broth to really make it shine.
- Forgetting to season: Salt and pepper are crucial; taste as you go to ensure perfect seasoning.
Meal Prep & Storage Notes
This Fire-Roasted Tomato Tortellini Soup (15 Minutes) is a fantastic option for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the soup if it has thickened. Tortellini may absorb liquid over time, so extra broth helps maintain that perfect soup consistency.
For freezing, it’s best to freeze the soup without the tortellini, as pasta can become mushy when frozen and thawed. Freeze the broth and tomato base separately and cook fresh tortellini when ready to serve. This way, your soup stays fresh and the texture remains perfect.
Common Questions
Can I use fresh tomatoes instead of canned fire-roasted tomatoes?
Fresh tomatoes can be used, but they won’t have the same smoky flavor that fire-roasted tomatoes provide. To mimic that taste, you could roast fresh tomatoes under a broiler until charred before adding them to the soup.
Is it possible to make this soup vegan?
Absolutely! Use vegetable broth and choose vegan cheese tortellini or another plant-based pasta option. Skip the parmesan cheese or use a dairy-free alternative for topping.
Can I add other vegetables to this soup?
Yes! Chopped zucchini, carrots, or bell peppers can be sautéed with the onion for extra nutrition and flavor. Just be mindful of cooking times so all veggies are tender.
What’s a good side dish to serve with this soup?
A fresh green salad or crusty bread pairs wonderfully with this Fire-Roasted Tomato Tortellini Soup (15 Minutes). You might also enjoy trying a Chicken Pesto Spinach Tortellini Skillet for a complementary meal option on a different day.
Desserts to Finish
- Garlic Parmesan Chicken Tortellini Bake – A savory follow-up for pasta lovers.
- Creamy Tomato Basil Chicken Skillet – Another tomato-based delight that pairs nicely after soup.
- Classic Tiramisu – Light, creamy, and perfect to end any Italian-inspired meal.
- Lemon Panna Cotta – Refreshing and silky smooth for a bright finish.
Final Thoughts
This Fire-Roasted Tomato Tortellini Soup (15 Minutes) is a true weeknight hero. It’s simple, flavorful, and packed with cozy ingredients that make every spoonful satisfying. Whether you’re rushing home or just want a no-fuss meal that feels special, this soup has got you covered. Plus, it’s so easy to customize with your favorite veggies, proteins, or spices. Don’t forget to garnish with parmesan for that extra touch of indulgence or serve alongside a crisp salad or crusty bread. Give it a try, and you’ll have a new go-to soup recipe that’s ready faster than you can say “dinner’s served.”
Share on Pinterest
Fire-Roasted Tomato Tortellini Soup (15 Minutes)
Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in your pot over medium heat. Add the diced onion and sauté for about 3-4 minutes or until translucent. Toss in the minced garlic and cook for another 30 seconds until fragrant but not browned.
- Pour in the 2 cups of fire-roasted diced tomatoes along with their juices. Stir in the dried basil, dried oregano, salt, and black pepper. Let this mixture simmer for 2 minutes to allow the flavors to meld beautifully.
- Add 4 cups of chicken broth to the pot and increase the heat to bring the soup to a gentle boil.
- Carefully add the package of cheese tortellini straight into the boiling soup. Cook according to the package instructions, usually around 3-5 minutes, until the tortellini are tender and cooked through.
- Once the tortellini are cooked, stir in 1 cup of fresh spinach. Let it wilt into the soup for about a minute.
- Ladle the soup into bowls and sprinkle generously with grated parmesan cheese if you like.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; add broth or water when reheating to loosen the soup.
- Freeze soup base without tortellini to avoid mushy pasta; cook fresh tortellini when serving.
- Customize with gluten-free tortellini or vegetable broth for dietary preferences.
- Add crushed red pepper flakes for heat or mix in cooked shredded chicken for extra protein.
- Swap spinach with kale or Swiss chard for different greens.
