Tomato Tortellini Soup

Soup season is upon us! This hearty, creamy, tomato-based recipe is comforting on chilly nights, and perfect for lunch or dinner.

Servings Serves 6 People
Preparation Time Prep Time: 25 minutes - Cook Time: 35 minutes


2 tbsp olive oil
1 onion, diced
5 cloves garlic, minced
1 tbsp dried basil
1 tbsp dried parsley
2 cups Rolling Meadow 2% Milk
1 L vegetable broth
1 can (28 oz) diced tomatoes
4 tsp balsamic vinegar
2 tsp cumin
2 tsp granulated sugar
1 pkg (12 oz) prepared cheese tortellini
4 cups baby spinach
4 tsp salt
1 tsp pepper
6 tbsp grated Parmesan cheese


1. Heat oil in large saucepan set over medium heat; cook onion, garlic, basil and parsley for 3 to 5 minutes or until vegetables are tender and fragrant. Add milk, broth, tomatoes, balsamic vinegar, cumin and sugar. Increase heat to medium-high; bring to boil.

2. Reduce heat to medium-low; simmer for 15 to 20 minutes or until slightly reduced. Add tortellini; simmer for 5 to 10 minutes or until tender. Stir in spinach. Season with salt and pepper.

3. Transfer soup to 6 serving bowls; sprinkle with Parmesan cheese.

• For a kick, sprinkle with red chili flakes.
• Serve with toasted baguette or a grilled cheese sandwich for dipping.

In This Recipe