Creamy Tortellini Soup (30 minutes!)
This 5-star tortellini soup is lusciously creamy! It’s easy and under 30 minutes, with big flavor from tomatoes, spinach, and Parmesan.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Yield
- 4
Ingredients 13
- 1 small yellow onion
- 4 garlic cloves
- 2 tablespoons olive oil
- 28 -ounce fire roasted crushed tomatoes
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 1 teaspoon each dried oregano and dried basil
- 1 teaspoon kosher salt , plus more to taste
- 4 cups baby spinach (or chopped standard spinach), packed
- 1 handful fresh basil leaves (about 6 to 8 large leaves)
- ½ cup heavy cream (or half and half or whole milk)*
- ½ cup grated Parmesan cheese
- 12 to 16 ounces frozen or refrigerated tortellini, any flavor
Method 5
- 01
Dice the onion . Mince the garlic .
- 02
In a large pot or Dutch oven, heat the olive oil. Add the onion and sauté for about 5 to 6 minutes until translucent. Add the garlic and sauté 30 seconds more.
- 03
Add the crushed tomatoes, tomato paste, broth, herbs and kosher salt . Bring to a simmer and simmer for 8 minutes.
- 04
Stir in the spinach, basil leaves, heavy cream and Parmesan cheese. Bring to simmer and add the tortellini. Cook according to the package instructions: about 2 to 3 minutes for refrigerated and 3 to 5 minutes for frozen. Taste and add additional salt as desired (we added another ¼ teaspoon). Serve immediately.
- 05
Make ahead and storage: Store leftovers refrigerated. The pasta does soak up quite a bit of the broth, so you may want to add a splash of water when reheating. If you make it ahead, we recommend making the soup without the tortellini; then heat it up and cook the pasta right before serving.
Provenance
- recipe-clones/acouplecooks-data
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