Description
This creamy tortellini soup is a comforting and flavorful dish featuring tender cheese tortellini simmered in a rich tomato and vegetable broth, enhanced with fresh spinach, parmesan cheese, and cream. Perfect for a cozy meal, it combines Italian herbs and spices to create a heartwarming bowl of deliciousness ready in just 30 minutes.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes (optional)
Thickening and Broth
- ¼ cup all-purpose flour
- 3 cups vegetable broth
Tomato & Seasonings
- 1 (14.5 oz) can diced tomatoes
- 8 ounces tomato sauce
- ½ teaspoon dried basil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Main Ingredients
- 8 ounces refrigerated cheese tortellini
- ½ cup freshly grated parmesan cheese
- 1½ cups fresh spinach leaves (packed)
- ½ cup heavy cream or half and half
- ¼ cup fresh basil leaves, chopped
Instructions
- Sauté Onions: In a large pot, heat olive oil and butter over medium heat. Add diced onion and sauté for 3–4 minutes until softened and translucent.
- Add Garlic and Spices: Add minced garlic and a pinch of crushed red pepper flakes to the pot. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Add Flour: Stir in the all-purpose flour and cook for 1 minute, stirring constantly to create a roux that will help thicken the soup.
- Add Broth and Tomatoes: Slowly whisk in the vegetable broth to prevent lumps until smooth. Then add the diced tomatoes, tomato sauce, dried basil, Italian seasoning, salt, and freshly ground black pepper to taste.
- Simmer Soup: Bring the mixture to a simmer and cook for 5–7 minutes, stirring occasionally, until the soup thickens slightly.
- Cook Tortellini: Add the refrigerated cheese tortellini to the soup and cook according to package directions, typically 4–6 minutes, until tender.
- Add Cheese and Spinach: Stir in the freshly grated parmesan cheese, fresh spinach leaves, and heavy cream. Continue cooking until the spinach wilts and the soup is heated through.
- Finish with Fresh Basil: Remove the pot from heat and stir in the chopped fresh basil leaves for a burst of fresh flavor.
- Serve: Ladle the soup into bowls and serve hot, garnished with extra parmesan cheese if desired.
Notes
- For a spicier soup, increase the amount of crushed red pepper flakes or add a dash of hot sauce.
- You can substitute heavy cream with half and half or whole milk for a lighter soup, but cream adds a richer texture.
- Fresh spinach can be replaced with kale or swiss chard as desired.
- For a gluten-free version, use gluten-free flour and gluten-free tortellini.
- If you want a meatier soup, add cooked Italian sausage or chicken before adding the broth.
