Creamy Tortellini Soup You’ll Crave on Chilly Nights
A cozy, comforting soup with cheese tortellini, fresh spinach, tomatoes, and a creamy, herby broth.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion diced
- 2 cloves garlic minced
- Pinch of crushed red pepper flakes
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 can 14.5 ounces diced tomatoes
- 8 ounces tomato sauce
- 1/2 teaspoon dried basil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- 8 ounces refrigerated cheese tortellini
- 1/2 cup freshly grated parmesan cheese
- 1 1/2 cups fresh spinach leaves packed
- 1/2 cup heavy cream or half and half
- 1/4 cup fresh basil leaves chopped
Instructions
- 1. Heat olive oil and butter in a large pot over medium heat. Add diced onion and cook, stirring, for 5 minutes until softened.
- 2. Add minced garlic and red pepper flakes. Stir in flour and cook for 1 minute, stirring constantly.
- 3. Gradually add vegetable broth, diced tomatoes, tomato sauce, dried basil, and Italian seasoning. Season with salt and pepper. Stir well and bring to a gentle boil.
- 4. Add cheese tortellini to the soup. Cook for 3–4 minutes, or until tortellini are tender.
- 5. Remove pot from heat. Stir in spinach, parmesan cheese, and heavy cream until spinach is wilted and soup is creamy.
- 6. Add chopped fresh basil. Serve warm.
Notes
For a heartier soup, add cooked ground sausage with the onion in step 1.
Add extra vegetables such as celery, shredded carrot, zucchini, or kale with the onion for more nutrition.
To make ahead, prepare soup base through step 3, cool, and refrigerate. Add tortellini, spinach, cheese, and cream when reheating to serve.
Store leftovers covered in the refrigerator for up to 3 days.