Description
A quick and easy tomato tortellini soup recipe that is perfect for a weeknight meal. This creamy and flavorful soup is packed with tender tortellini and fresh spinach.
Ingredients
- 3 Tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 (28 fluid ounce) cans crushed tomatoes with basil
- 2 Tablespoons fresh basil, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (more if needed)
- 1/2 teaspoon black pepper
- 1 and 1/2 teaspoons granulated sugar
- 3/4 cup heavy cream
- (1) 20 ounce bag cheese tortellini
- 2 cups fresh spinach (add more if you want!)
- Freshly grated parmesan cheese (optional)
Instructions
- Add the olive oil to a large soup pot and bring to a simmer over medium heat. Add the crushed red pepper flakes and onion and sauté, stirring occasionally, for 5-7 minutes, or until softened.
- Stir in the garlic and cook for 1 minute, or until fragrant.
- Add in the broth and crushed tomatoes. Increase heat to medium-high and bring to boil.
- Stir in the fresh basil, Italian seasoning, salt, pepper, and sugar. Reduce the heat and simmer, stirring occasionally, for 30 minutes. Remove from heat and let cool slightly.
- Using a food processor or blender, working in small batches, puree the soup until completely smooth.
- Return the soup to the pot, add the cream, and simmer over low heat for 10 minutes, or until slightly thickened. Stir in the tortellini and cook for 5 to 8 minutes, or until the tortellini is cooked through.
- Stir in the spinach and cook for another 2 to 3 minutes, or until slightly wilted. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Ladle the soup into mugs or bowls and top each with plenty of Parmesan cheese. Serve warm!
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Adjust the amount of crushed red pepper flakes to your spice preference.
- You can use other types of tortellini, such as spinach or meat-filled.
- If you don’t have fresh basil, you can use 2 teaspoons of dried basil.
- For a thicker soup, you can simmer it uncovered for a few extra minutes.