Tortellini Soup
A comforting and hearty tortellini soup that warms you from the inside out!
Equipment
- Large Saucepan
- Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic minced
- crushed red pepper flakes to taste
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 14.5 ounces canned diced tomatoes
- 8 ounces tomato sauce
- 1/2 teaspoon dried basil
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper freshly ground, to taste
- 8 ounces cheese tortellini the refrigerated kind
- 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
- Heat a large saucepan over medium heat. Add olive oil and butter until the butter melts.
- Add diced onion and sauté for about 5 minutes until translucent.
- Add minced garlic and crushed red pepper flakes; stir for 1 minute until fragrant.
- Sprinkle in the flour and stir for an additional minute to toast lightly.
- Pour in vegetable broth, diced tomatoes, and tomato sauce. Add dried basil and Italian seasoning, then season with salt and pepper.
- Bring the mixture to a gentle boil, then add the cheese tortellini. Cook according to package instructions until tender.
- Remove from heat and stir in spinach, parmesan cheese, and heavy cream until well combined.
- Sprinkle chopped basil on top before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.