Community recipe
Creamy Tomato Tortellini Soup with Cheddar-Garlic Toasts
A cozy tomato and spinach soup with tender cheese tortellini, served with bubbly cheddar-garlic sourdough toasts for dipping.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 yellow onion, peeled and finely diced
- 4 garlic cloves, peeled, minced, and divided evenly
- 3 cup baby spinaches, washed and dried
- 1 tbsp olive oil
- 0.75 tsp kosher salt
- 0.25 tsp ground black pepper
- 1 tsp dried oregano
- 28 oz crushed tomatos
- 4 cup low-sodium vegetable broth
- 4 sourdough bread slices
- 2 tbsp unsalted butters, melted
- 1 cup shredded sharp cheddar cheese
- 12 oz refrigerated cheese tortellini
- 0.5 cup heavy cream
Make it
Instructions
- 01
Preheat the oven and prepare the baking sheet
Set a rack in the middle of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Set a large pot, a cutting board, a knife, and a small microwave-safe bowl within reach. | Why: Starting the oven now means the toasts can bake while the soup simmers.
- 02
Prepare the vegetables
Peel and finely dice 1 yellow onion. Peel and mince 4 garlic cloves; keep the mince in two equal piles for the soup and the toasts. Wash 3 cups baby spinach, then dry it well. Measure the remaining ingredients before turning on the stove. | Why: Having everything ready lets the soup and toasts cook at the same time.
- 03
Soften and season the onion
Heat 1 tbsp olive oil in the large pot over medium heat. Add the diced onion, 3/4 tsp kosher salt, 1/4 tsp ground black pepper, and 1 tsp dried oregano. Stir occasionally for about 5 minutes, until the onion is soft and translucent but not browned. | Why: Softening the onion and blooming the oregano build a sweet, savory base.
- 04
Build the soup and start its simmer
Add half the minced garlic to the pot and stir for 30–60 seconds, until fragrant. Pour in 28 oz crushed tomatoes and 4 cups low-sodium vegetable broth, stirring to lift any flavorful bits from the bottom. Raise the heat to medium-high until small bubbles appear, then reduce to medium-low and simmer gently, uncovered, for 10 minutes. While it simmers, make the toasts in the next step. | Why: A short simmer mellows the tomato and brings the seasonings together.
- 05
Assemble and bake the cheddar-garlic toasts
Place 4 sourdough bread slices on the lined baking sheet. Microwave 2 tbsp unsalted butter in the small microwave-safe bowl for 15–20 seconds, just until melted; stir in the remaining minced garlic. Brush the mixture over the bread and sprinkle evenly with 1 cup shredded sharp cheddar cheese. Put the sheet in the oven preheated in step 1 and bake at 425°F (220°C) for 8–10 minutes, until the cheese bubbles and the bread edges are golden. Remove the sheet and let the toasts stand for 2 minutes. Meanwhile, finish the soup simmer. | Why: Baking during the simmer delivers crisp, cheesy toasts without extending the cook time.
- 06
Cook the tortellini
When the soup has simmered for 10 minutes, raise the heat to medium to maintain a gentle boil. Add 12 oz refrigerated cheese tortellini and cook for 4–6 minutes, stirring gently once or twice, until the pasta is tender and the filling is hot; check the package timing if it differs. | Why: Cooking the pasta directly in the soup gives it flavor without an extra pot.
- 07
Finish and serve
Reduce the heat to low. Stir the prepared spinach into the soup and cook for about 1 minute, until wilted. Stir in 1/2 cup heavy cream and heat gently for 1 minute, until the soup is steaming; do not let it boil vigorously. Taste and adjust seasoning if needed. Ladle into four bowls and serve each with one cheddar-garlic toast. | Why: Adding the greens and cream last keeps the spinach bright and the broth silky.
