Creamy Tortellini Soup
A comforting and creamy soup made with cheese tortellini, fresh spinach, and rich broth, perfect for any meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pinch crushed red pepper flakes
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 14.5 ounces can diced tomatoes
- 8 ounces tomato sauce
- 1/2 teaspoon dried basil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Final Ingredients
- 8 ounces cheese tortellini (refrigerated)
- 1/2 cup parmesan cheese, grated
- 1 1/2 cups fresh spinach leaves
- 1/2 cup heavy cream or half and half
- 1/4 cup fresh basil, chopped
Instructions
Preparation
- Heat a large pot over medium heat and add the olive oil and butter.
- Once melted, add the diced onion and cook until translucent, about 4 to 5 minutes.
- Stir in the minced garlic and crushed red pepper flakes and cook for an additional 1 to 2 minutes.
- Sprinkle in the flour and stir constantly for about a minute.
- Gradually pour in the vegetable broth while stirring continuously to avoid lumps.
Cooking
- Add the diced tomatoes and tomato sauce to the pot, then season with dried basil, Italian seasoning, salt, and pepper.
- Allow the mixture to simmer for about 5 minutes.
- Add the cheese tortellini and cook according to package instructions, usually about 3 to 5 minutes.
- After removing from heat, stir in the fresh spinach leaves until wilted.
- Mix in the grated parmesan cheese and heavy cream or half and half until creamy.
- Finish by adding the chopped fresh basil.
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Notes
For an extra touch, serve with crusty bread or garlic bread. Adjust seasonings to personal preference.