Creamy Tomato Spinach Tortellini Soup
A comforting and creamy soup featuring fresh spinach and tender tortellini, perfect for chilly evenings or quick dinners.
Ingredients
For the soup base
- 2 tablespoons olive oil Feel free to swap this with butter for an extra rich flavor
- 1 small onion, diced
- 2 cloves garlic, minced
- 28 ounces can crushed tomatoes Opt for fire-roasted for a smoky depth
- 4 cups vegetable or chicken broth
- 1 teaspoon dried basil Or fresh if you have it on hand; 1 tablespoon will do!
- to taste Salt and pepper
For the soup finish
- 8 ounces cheese tortellini Store-bought is convenient, or try making your own!
- 2 cups fresh spinach Substitute with kale for a stronger flavor
- ½ cup heavy cream For a lighter version, use half-and-half or oat milk
- to taste Grated Parmesan cheese For garnish
Instructions
Preparation
- In a large pot over medium heat, drizzle the olive oil. Once it shimmers, toss in the diced onion and sauté until it turns translucent—about 3-4 minutes.
- Add the minced garlic and stir for an additional minute until fragrant.
- Pour in the crushed tomatoes and broth. Sprinkle in the dried basil, salt, and pepper. Bring the mixture to a gentle boil.
- Stir in the cheese tortellini and let it cook according to package instructions, typically about 4-5 minutes.
- Once the tortellini are tender, gently fold in the fresh spinach and let it wilt for about 1-2 minutes.
- Stir in the heavy cream, creating a glorious creaminess that coats every ingredient. Adjust seasoning if needed.
- Serve hot, garnishing with freshly grated Parmesan cheese.
Notes
You can add protein like cooked chicken or white beans for a heartier soup. For a spicier version, add red pepper flakes or hot sauce. Store leftovers in an airtight container for up to 3 days.