Give a humble packet of store-bought tortellini a spicy Asian twist with this Spicy Gochujang Tortellini Soup. In just 30 minutes you'll have a creamy tomato soup brimming with heat and umami flavor. Just finish with some chopped chives to add a hint of freshness and you've got yourself a cozy winter or fall meal.
I love experimenting with Korean dishes, so there's always a tub of gochujang in my fridge. I wondered how it would taste in a classic creamy tomato soup. A splash of soy sauce and sesame oil added extra umami, and the result was just what I hoped for—a warming, deeply flavorful tomato soup with a bold, spicy kick.
It's now one of my go-to pasta soups alongside Chicken Alfredo Tortellini Soup, Pesto Tortellini Soup, and Minestrone with Chicken.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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Why you need to make this soup:
- Quick and effortless. Ready in just 30 minutes with only one pan to clean.
- A unique blend of flavors, combining rich, creamy tomato soup with a spicy Korean-inspired twist.
Ingredients:
- Gochujang. A spicy Korean red pepper paste. It's got a lot more popular over the last few years and is now available in regular stores. You can also find it in Asian grocery stores, or online. It has a long shelf life and is great at adding heat and depth to many dishes.
- Canned crushed tomatoes. Blended to create a rich and flavorful soup.
- Heavy cream. Brings richness and balances the sharpness of the tomatoes and gochujang.
- Sesame oil & soy sauce. To add umami flavor.
- Stock. Use chicken or vegetable stock, homemade or store-bought, for extra depth.
- Cheese tortellini. I’ve stuck with cheese tortellini because other flavors might compete with the bold taste of the soup, but feel free to experiment with different fillings if you like.
- Fresh chives. A sprinkle on top adds a fresh contrast to the rich, spicy broth.
Substitutions & Variations:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Chicken: Add cooked chicken for an extra boost of protein.
- Veggies: Toss in some fresh spinach or other greens for extra nutrients and texture.
- Gochujang: If you prefer a milder spice, reduce the amount of gochujang.
Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Fry the onion tunil soft. Stir in the garlic and cook for 30 seconds until fragrant. Add the gochujang and cook for 1 minute.
Step 2: Add the canned tomatoes, stock, soy sauce, sesame oil, and brown sugar. Stir well and bring to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
Step 3: Blend with a stand of hand blender. Add the tortellini and cook according to package instructions (usually 3–5 minutes).
Step 4: Stir in the cream and add salt and pepper if needed.
Expert Tips
- Don’t overcook the tortellini: Add the tortellini when you are ready to serve. They'll get mushy if you leave them in the soup too long.
- Tasty leftovers: If you're saving some for later, set aside uncooked tortellini and store them separately. This way, you can cook it fresh when serving the soup the next day.
- Feel free to up the gochujang if you want a spicier soup.
Serving suggestions
I love serving this soup with crusty bread or garlic bread to soak up the rich, spicy broth.
Recipe FAQs
While I haven’t tested it, you could try swapping gochujang for a different spicy paste or sriracha. Keep in mind, gochujang has a unique earthy sweetness along with its heat, so you may need to adjust the other ingredients to get the right balance.
Leftovers will keep in the fridge for up to 3-4 days. For the best texture, I recommend storing the tortellini separately and cooking it fresh when reheating the soup to prevent it from becoming mushy.
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Recipe
Spicy Gochujang Tortellini Soup
Ingredients
- 1 onion finely chopped
- 3 garlic crushed
- 2 tbsp butter or oil
- 2 tbsp gochujang (Note 1)
- 2 14oz cans (400 g) crushed tomatoes
- ½ cup (120 ml) cream
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- ½ cup (120 ml) chicken or veg stock (Note 2)
- ½ tbsp brown sugar
- 12 oz (340 g) cheese tortellini (Note 3)
- fresh chives finely chopped
Instructions
- Heat the butter or oil in a large pot over medium heat. Add the onion and cook until soft (about 5 minutes). Stir in the garlic and cook for 30 seconds until fragrant.
- Stir in the gochujang and cook for 1 minute, letting it deepen in flavour.
- Add the canned tomatoes, stock, soy sauce, sesame oil, and brown sugar. Stir well and bring to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
- Blend using a stand or hand blender.
- Then add the tortellini. Cook according to package instructions (usually 3–5 minutes).
- Stir in the cream and add salt and pepper if needed.
- Ladle into bowls and top with chopped chives.
Notes
-
- Gochujang. A spicy Korean red pepper paste. It's got a lot more popular over the last few years and is now available in regular stores. You can also find it in Asian grocery stores, or online. It has a long shelf life and is great at adding heat and depth to many dishes.
- Stock. Use homemade or store-bought.
- Cheese tortellini. I’ve stuck with cheese tortellini because other flavors might compete with the bold taste of the soup, but feel free to experiment with different fillings if you like
This soup is so warming and perfect for a cosy winter dinner! The tangy, spicy kick from the gochujang pairs so well with cheese tortellini. Definitely making this again!