One-Pot Creamy Tomato Tortellini Pasta Soup
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One-Pot Creamy Tomato Tortellini Pasta Soup
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Why make this recipe?
This recipe is perfect for a quick and easy weeknight dinner. There’s minimal mess and effort as all the ingredients for this pasta soup are thrown into one pan, making this one-pot recipe super simple. With the tortellini being cooked within the flavoured/seasoned tomato sauce, it brings the tortellini to the next level as the flavour seeps into the pasta as it cooks. It’s a great dish to integrate healthy veggies into your meal without detracting from the main event – the pasta soup!
Ingredients
Tortellini
I chose spinach and ricotta tortellini for this recipe, as I think these flavours compliment the creamy tomato soup really nicely. As the soup is pretty neutral, I’m sure a different cheese/meat tortellini would work well here too.
White onion & garlic
The foundation to any great soup.
Courgettes
For added nutrients and flavour
Chopped tomatoes
As this soup is super quick to make, I’ve opted for chopped tomatoes rather than plum tomatoes, as it takes less time for the tomatoes to break down with the stock. You could also sub with passata.
Kale
I love how vibrant kale is and it works perfectly, just throw it into the pot without any preparation. Spinach would work as a good substitute here!
Single cream
Adds a richness to the soup without it being too heavy. It also makes the soup more comforting.
Fresh Parsley
I love the added flavour and texture of parsley, as it adds some brightness and contrast. Good substitutes also include basil & chives.
How to make the pasta soup
FAQ
Can I reheat this recipe?
Yes you can! Bear in mind though that once refrigerated, the tortellini absorbs some of the moisture so when you reheat a serving it’ll be thicker in consistency but still delicious. Heat in the microwave for 2 minutes or on the hob until hot. Consume within 4-5 days.
Is this recipe freezable?
Yes it is! You can freeze this recipe for up to 3 months.
Can I substitute the tortellini with a regular pasta shape?
Yes you can- you’ll have to increase the cook time to allow for the pasta to cook, this may mean that you’ll have to add some more stock too.
Other vegetarian pasta recipes…
Sun-dried Tomato & Paprika Red Pesto
Healthy Baked Ziti Inspired Pasta Bake
Other soup recipes…
Vegan Creamy Pea and Mint Soup
One-Pot Creamy Tomato Tortellini Pasta Soup
Ingredients
- 1 white onion, diced (£0.09)
- 2 courgettes, sliced into thin half moons (£1.00)
- 2 tbsp tomato puree (£0.37)
- 3 cloves garlic, minced (£0.69/3)=(£0.23)
- 1 tin chopped tomatoes (£0.28)
- 300 g (1 pack) of spinach and ricotta tortellini (£1.35)
- 150 g bag of kale, tough stems removed/chopped (£0.65)
- 100 ml single cream (£0.98)
- 1 bunch fresh parsley to serve, torn (£0.50)
Cupboard Essentials
- 1 tbsp olive oil
- 1 tsp red pepper flakes
- 900 ml chicken/vegetable stock
- Salt
Method
- Start by adding the onion into a large saucepan along with the olive oil. Season with salt and gently fry on a medium heat for around 4 minutes.
- Add the sliced courgette into the pan and cook for 8 minutes.
- Next, add the garlic, red pepper and tomato puree, then fry for a couple more minutes until the tomato puree has darkened.
- Then, add the chopped tomatoes and stock. Adjust the heat to a low simmer and stir everything to combine. Cook for around 5 minutes and then add the tortellini into the pot. This will take around 5 minutes to cook. Add the kale for the final minute.
- Turn off the heat and stir the cream into the pot. Season with salt and pepper and enjoy!
Nutrition
One-Pot Creamy Tomato Tortellini Pasta Soup
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