Creamy Tomato Tortellini Soup
This hearty soup is the perfect cosy bowl for cooler nights. With a rich tomato base, tender vegetables, browned mince and cheesy tortellini, it’s a complete meal in one pot. Finished with a splash of cream and a sprinkle of parmesan, it’s warming, satisfying and wonderfully comforting.
How long will it take?
40 minutes
What’s the serving size?
4-6
What do I need?
- 1 tbsp olive oil
- 500 g beef mince
- 1 brown onion, finely diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp chilli flakes (optional)
- 700 g passata
- 400 g tinned diced tomatoes
- 1 L chicken stock
- 250 g fresh cheese tortellini
- 1 cup baby spinach leaves
- 150 mL thickened cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Parmesan, to serve
- Fresh parsley, chopped to garnish
How do I make it?
- Heat olive oil in a large pot over medium–high heat.
- Add mince and cook for 5–7 minutes, breaking it up with a spoon, until browned.
- Drain excess fat if necessary.
- Add onion and cook for 3 minutes until softened.
- Stir in garlic, carrot and celery, and cook for another 3–4 minutes.
- Add dried oregano, dried basil and chilli flakes, stirring to coat the vegetables.
- Pour in passata and tinned tomatoes.
- Add chicken stock and stir well.
- Bring to a simmer, then reduce heat to medium and cook for 10–12 minutes to allow flavours to develop.
- Add tortellini and simmer gently for 5–7 minutes, or until tender.
- Stir through baby spinach until just wilted.
- Add thickened cream and season with salt and pepper to taste.
- Simmer for 1–2 more minutes (do not boil vigorously after adding the cream).
- Ladle into bowls and top with grated parmesan and fresh parsley.
- Serve with crusty bread for dipping.
