Description
A rich and comforting tomato soup filled with cheese tortellini and fresh spinach, ready in just 30 minutes.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried basil
- 0.5 tsp dried oregano
- 4 cups chicken broth
- 28 oz can crushed tomatoes
- 10 oz refrigerated cheese tortellini
- 2 cups fresh spinach
- 0.5 cup heavy cream
- 0.5 cup parmesan cheese, grated
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until soft.
- Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste, basil, and oregano, stirring constantly for 2 minutes to darken the paste.
- Pour in the chicken broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the cheese tortellini and cook for 3-5 minutes until tender.
- Stir in the heavy cream and fresh spinach. Cook until the spinach wilts, then season with salt and pepper and serve with parmesan cheese.
Notes
If you want to add protein, cooked ground turkey or beef works well in this base. For a lighter version, swap heavy cream for half-and-half.
- Prep Time: 10 min
- Resting Time: 5 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 65mg
Keywords: tomato tortellini soup, creamy soup recipe, easy weeknight dinner, vegetarian pasta soup, 30 minute meal