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Bowl of roasted red pepper soup with cheese tortellini and fresh spinach
Isaac blogger

Roasted Red Pepper and Tortellini Soup

Roasted red pepper and tortellini soup is a creamy, comforting dish made with smoky roasted peppers, tender cheese tortellini, fresh spinach, and a silky broth—ideal for cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: Italian-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • 10 ounces refrigerated cheese tortellini
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 large red bell peppers
  • 1 cup low-sodium vegetable broth
  • 1/2 cup heavy whipping cream
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan
  • Salt and pepper
  • 2–3 tablespoons chopped fresh parsley (optional)

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat the broiler to high. Cut bell peppers in half, remove seeds, and place skin-side up on a baking sheet. Broil for about 8–12 minutes, until skins are blistered and charred.
  4. Transfer peppers to a heat-safe bowl and cover tightly (or place in a sealed bag) for 10 minutes to steam. Peel off skins once cool enough to handle.
  5. Cook tortellini according to package directions until tender. Drain and set aside.
  6. In a large pot over medium heat, melt butter. Add onion and garlic and cook until softened and fragrant, about 3–5 minutes.
  7. Add peeled roasted peppers to a blender with the onion mixture. Blend until completely smooth.
  8. Return the blended mixture to the pot. Stir in vegetable broth and bring to a gentle simmer.
  9. Reduce heat to medium-low. Stir in heavy cream and spinach. Cook until spinach is wilted. Do not boil after adding cream.
  10. Add cooked tortellini and most of the Parmesan cheese. Stir gently and heat until warmed through and steaming, reaching 165°F (74°C).
  11. Taste and adjust seasoning if needed. Serve topped with remaining Parmesan and parsley.

Notes

  • Broil peppers until skins are blistered and peel easily; blend until completely smooth.
  • Cook tortellini according to package directions until tender and fully cooked.
  • Simmer gently and avoid boiling after adding cream to maintain a smooth texture.
  • Refrigerate leftovers within 2 hours in an airtight container for up to 4 days.
  • Reheat gently until heated through and steaming (165°F / 74°C).
  • Discard if odor, texture, or appearance changes.