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Tomato Tortellini Soup

Tomato Tortellini Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried Italian seasoning
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • 9 oz refrigerated cheese tortellini
  • ½ cup heavy cream
  • 2 cups fresh baby spinach
  • Grated Parmesan and fresh basil, for serving

Method
 

  1. Heat oil in a large pot over medium heat. Cook onion until soft, about 5 minutes. Add garlic and tomato paste, stir 1 minute.
  2. Pour in crushed tomatoes, broth, Italian seasoning, salt, and pepper. Simmer uncovered 10 minutes.
  3. Add tortellini and cook 4 to 5 minutes until tender.
  4. Reduce heat to low. Stir in cream and spinach until wilted, about 1 minute. Ladle into bowls, top with Parmesan and basil.

Notes

If using dried tortellini, add 7 to 9 minutes to Step 3. The soup thickens as it sits; stir in a little broth when reheating to bring it back to your preferred consistency.