Description
This creamy tomato and spinach tortellini soup is a comforting, flavorful dish made with cheesy tortellini, spinach, and a rich tomato-based broth. Perfect for a quick and hearty weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 teaspoon sugar
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 (9 oz) package refrigerated three cheese tortellini
- 2 cups fresh baby spinach
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth, diced tomatoes, tomato sauce, sugar, basil, oregano, salt, and pepper. Stir to combine and bring to a simmer.
- Add the tortellini and cook according to the package instructions, usually 7-9 minutes.
- Once tortellini are tender, stir in the spinach and cook until wilted, about 1-2 minutes.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Simmer for a few more minutes until heated through.
- Serve hot with additional Parmesan cheese if desired.
Notes
- Use frozen tortellini if refrigerated is unavailable; adjust cooking time accordingly.
- Vegetable broth can be substituted for chicken broth for a vegetarian version.
- Add crushed red pepper flakes for a spicy kick.
- Leftovers store well in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 880mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
