Description
A comforting and creamy tomato tortellini soup packed with tender pasta, fresh spinach, and aromatic herbs. Perfect for a quick and satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1/2 large yellow onion, small dice
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 tablespoon tomato paste
- 4 cups low-sodium chicken stock
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces cheese tortellini
- 3/4 cup 2% milk
- 1 tablespoon cornstarch
- 1 cup baby spinach leaves
- 8 large fresh basil leaves, sliced into ribbons
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion, garlic, and Italian seasoning, and sauté for 2 to 3 minutes until the onion softens.
- Stir in the tomato paste and cook for about 2 minutes, stirring continuously until it deepens in color.
- Add chicken stock, crushed tomatoes, tomato sauce, brown sugar, salt, and black pepper. Stir to combine.
- Cover and bring the soup to a boil. Add the tortellini, stir, and cook according to package instructions.
- In a small bowl, whisk together the milk and cornstarch. Stir the mixture into the soup and cook until slightly thickened.
- Reduce heat to a simmer and stir in the spinach and basil. Cook until the spinach is wilted, then serve warm.
Notes
- Use vegetable broth instead of chicken stock to make it vegetarian.
- Frozen tortellini can be used; adjust cooking time as needed.
- Store leftovers in the refrigerator for up to 3 days.
- The soup may thicken as it sits; add a splash of broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 25 mg
