Description
A comforting and creamy tomato soup loaded with cheese tortellini and fresh spinach. This easy Italian-inspired dinner is perfect for busy weeknights and packed with flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (9 oz) package refrigerated cheese tortellini
- 3 cups fresh baby spinach
- ½ cup heavy cream
- ½ cup grated Parmesan cheese (plus more for serving)
- Fresh basil or parsley, for garnish (optional)
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and crushed red pepper flakes (if using), and cook for 1 more minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Stir in dried basil, oregano, salt, and black pepper. Bring to a gentle simmer. Cover and cook for 10 minutes, allowing the flavors to meld.
- Stir in the cheese tortellini and simmer, uncovered, for 4-6 minutes, or until the tortellini are tender and float to the top. (Check package instructions for exact timing.) Add the baby spinach and stir until wilted, about 1 minute.
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the soup is creamy and well combined. Taste and adjust seasoning as needed. Ladle into bowls and garnish with extra Parmesan and fresh basil or parsley, if desired. Enjoy hot!
Notes
- For an extra creamy soup, blend half the soup before adding the tortellini using an immersion blender.
- If you prefer a thinner consistency, add more broth until desired thickness is reached.
- Swap in half-and-half or whole milk for the heavy cream to lighten things up a bit.
- Add cooked Italian sausage or shredded rotisserie chicken for extra heartiness.
- Use coconut cream and dairy-free Parmesan to keep it creamy without the dairy.
- Toss in chopped zucchini, bell peppers, or mushrooms for more veggie power.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 0mg