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Roasted Tomato, Tortellini, and Spinach Soup


6-8 people


  • 5-7 Roma tomatoes, halved
  • 1 bulb garlic, separated into cloves and peeled
  • 1 tablespoon olive oil
  • 2 cups vegetable broth (you can substitute chicken broth)
  • 1/2 yellow onion, chopped
  • 1/4 cup heavy cream
  • 6-10 ounces cheese tortellini, cooked according to directions (I used about one cup, I think)
  • 2 cups baby spinach (I used about two handfuls)
  • Kosher salt and freshly ground pepper
  • Crushed red pepper (to taste)
  • Dried Basil and Italian Seasonings (also to taste)
  • Smoked Paprika (to taste)


Heat oven to 375 and line a baking sheet with foil. Place halved tomatoes on baking sheet with garlic cloves and gently coat with olive oil and season with kosher salt and pepper. Roast for 20-30 minutes, or until the tomato skins blister and peel off easily. Be sure to flip the tomatoes and garlic after 15-18 minutes of roasting so that they roast evenly. Set aside.

Saute chopped onion in a pot with some olive oil until translucent, then add the tomatoes and garlic. Pour in the vegetable broth and bring to a boil, then reduce to a simmer for 10-20 minutes. Season with salt, crushed red pepper, paprika, basil, and Italian seasonings.

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