How To Make Creamy Tomato Tortellini Soup with Spinach
This creamy tomato tortellini soup is the ultimate comfort food! Taste a rich tomato base with cheesy tortellini pasta and spinach. Healthy and filling!
Serves:
Ingredients
- 2tbspolive oil
- 1onion,finely chopped
- 4large garlic cloves,minced
- 28oztomatoes,diced, or 6 fresh vine-ripened tomatoes, chopped
- 2tspItalian dried herbs,or seasoning
- 1tspred chili flakes,(optional) adjust to suit your taste
- 4cupschicken stock
- 28oztomato puree,or Passata (1 jar)
- 3tbsptomato paste
- 1cupheavy cream,or half-and-half
- salt and pepper,to taste
- 18ozcheese tortellini,(2 packets) dried
- ½cupParmesan cheese,shredded
- 4cupsbaby spinach leaves,washed and dried
- ¼cupfresh basil,roughly torn or chopped
Instructions
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Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic, and sauté for about 1 minute, until fragrant.
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Add tomatoes, Italian herbs (or seasoning), and chili flakes if using.
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Let tomatoes cook for about 5 minutes, until juices have released and mixed through the flavors in the pot.
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Mix through chicken stock, tomato puree, and tomato paste.
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Season with salt and black pepper, to taste. Partially cover pot with a lid. Bring to a simmer on low heat for 15 minutes.
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Stir in the cream and tortellini, cook on medium-low for about 6 to 7 minutes, until tortellini is just cooked.
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Add the parmesan cheese, spinach, and basil. Stir until wilted.
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Serve warm. Enjoy!
Nutrition
- Calories: 638.12kcal
- Fat: 31.33g
- Saturated Fat: 15.52g
- Monounsaturated Fat: 11.27g
- Polyunsaturated Fat: 2.17g
- Carbohydrates: 68.29g
- Fiber: 7.30g
- Sugar: 15.81g
- Protein: 25.36g
- Cholesterol: 103.29mg
- Sodium: 1415.03mg
- Calcium: 401.92mg
- Potassium: 1184.13mg
- Iron: 4.99mg
- Vitamin A: 340.07µg
- Vitamin C: 37.64mg
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