Creamy Tortellini Soup
This creamy Tortellini Soup features cheese tortellini in seasoned vegetable broth, fresh basil, diced tomatoes, and spinach, making it healthy comfort food ready in under 30 minutes.
Equipment
- Dutch oven
- large pot
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 onion diced
- 2 cloves garlic minced
- 1 pinch crushed red pepper flakes to taste
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 14.5 ounce can diced tomatoes
- 8 ounces tomato sauce
- ½ teaspoon dried basil
- 1 teaspoon Italian Seasoning
- salt to taste
- freshly ground black pepper to taste
- 8 ounces cheese tortellini the refrigerated kind
- ½ cup freshly grated parmesan cheese
- 1 ½ cups fresh spinach leaves packed
- ½ cup heavy cream or half and half
- ¼ cup fresh basil leaves chopped
Instructions
- Add oil and butter to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, 5 minutes.
- Add the garlic. Stir in the flour and cook for another minute.
- Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste broth and adjust seasonings if needed.
- Bring mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until tortellini are tender.
- Remove from heat and stir in spinach, parmesan cheese, and cream.
- Add chopped basil. Serve warm.
Notes
This is a great recipe to add extra produce from your fridge that needs to be used up. While sautéing the onion you could also add celery, shredded carrot, baby broccoli, chopped kale, or chopped zucchini. For crockpot instructions, sauté onion then add to crockpot, and follow the steps provided in the original article.
Nutrition
Serving: 1servingCalories: 472kcalCarbohydrates: 46gProtein: 16gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 74mgSodium: 1490mgPotassium: 545mgFiber: 5gSugar: 10gVitamin A: 2518IUVitamin C: 20mgCalcium: 286mgIron: 4mg
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