Healthy Creamy Tomato Tortellini Soup
Thanks to the use of Greek yogurt in this recipe, healthy and creamy can coexist! This tomato tortellini soup is super flavorful, well-balanced, and oh-so-cozy. It’s packed with veggies and blended into a smooth velvety broth that feels like a total treat on a chilly weeknight.
Servings: 6 servings
Ingredients
- 2 TBSP olive oil
- 1 medium sweet onion, diced
- 1 large carrot, diced
- 1 rib of celery, diced
- 1 TBSP Italian seasoning
- 1 tsp sugar
- Salt and pepper, to taste
- 3 garlic cloves, minced
- 12 oz roasted red peppers, diced (keep the juice from the jar)
- 28 oz can of diced tomatoes
- 4 cups vegetable broth
- 1 large bay leaf
- parmesan rind (optional)
- 2 cups baby spinach, ribboned or torn
- 1/2 cup plain Greek yogurt
- 10 oz fresh cheese tortellini
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-low heat.
- Add the chopped onion, celery, and carrots. Sauté until softened, about 8-10 minutes, stirring occasionally. Season with salt and pepper, a teaspoon of sugar, and a tablespoon of Italian seasoning. When tender, add the minced garlic cloves and simmer for 30 seconds.
- Add in the tomatoes, roasted red peppers (juice from the jar as well), vegetable broth, and bay leaves. Pop in the parmesan rind if you’re using it. Let everything simmer for 20-30 minutes on low. (Don’t let the soup come to a boil.)
- Mix the yogurt with 1/4 cup warm water. Adding the cold yogurt to the hot soup could cause it to curdle, so you want to temper the yogurt in.
- Slowly pour the yogurt into the soup as you stir to fully incorporate it, creating a creamy broth.
- Remove the bay leaf and parmesan rind. Ladle the broth to a high-powered blender (you’ll have to do this in batches, a few cups at a time) and blend until smooth.
- Stir in the tortellini and the freshly chopped spinach, simmering over low heat until the tortellini is cooked through.
- Give the soup a taste and adjust the seasoning as needed. Serve and garnish with fresh basil or fresh parsley, grated parmesan, a dollop of Greek yogurt, and some red pepper flakes if you like it a bit spicy!
Notes
Crushed tomatoes—I like using canned fire roasted crushed or diced tomatoes for some extra flavor!
Parmesan rind—This is optional, but if you save parmesan rinds for sauces and soups, popping it into the soup as it simmers add so much richness and flavor. (Make sure all of the paper is peeled off.)
Sugar—I add a bit of sugar to cut the acidity in the soup. It really balances out the flavors and makes it more enjoyable.
Nutrition
Serving: 1serving | Calories: 239kcal | Carbohydrates: 37g | Protein: 9g | Fat: 8g | Fiber: 5g | Sugar: 9g
