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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

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

Method
 

  1. Before You Begin
  2. Read through the recipe and prepare all ingredients and cookware in advance. Cooking times and results may vary depending on oven performance and pan size. Roast the peppers until the skins are blistered and easily removable, then proceed with blending and simmering as directed.
  3. Broil peppers until charred; steam in a sealed bag for 10 minutes and peel.
  4. Cook tortellini according to package directions; drain and set aside.
  5. Sauté onion and garlic in butter until soft; transfer to blender.
  6. Add peeled peppers and blend until smooth.
  7. Pour mixture into pot; add broth, cream, spinach, salt, and pepper.
  8. Stir in tortellini and most of the Parmesan.
  9. Serve with extra Parmesan and parsley.