Description
A cozy and comforting tomato-based soup made with tender cheese tortellini, fresh spinach, cream, and plenty of Parmesan flavor, ready in just 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 4 cups chicken broth or vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon granulated sugar (optional)
- 10 to 12 ounces cheese tortellini
- 2 cups fresh baby spinach
- 3/4 cup heavy cream or half-and-half
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 4 to 5 minutes.
- Add garlic and Italian seasoning and cook until fragrant.
- Sprinkle in flour and stir for 1 minute.
- Slowly add broth while stirring, then add diced tomatoes.
- Simmer for 5 minutes to thicken slightly.
- Blend partially with an immersion blender if desired.
- Season with salt, pepper, and sugar if using.
- Add tortellini and cook according to package instructions.
- Lower heat and stir in cream.
- Add spinach and cook until wilted.
- Stir in Parmesan until smooth and melted.
- Taste and adjust seasoning before serving.
Notes
Do not overcook the tortellini and add the cream over low heat to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired