Description
- Tomato Tortellini Soup made easy. Rich, creamy, and ready fast. Learn tips, variations, and the best way to serve this cozy dinner favorite.
Ingredients
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1 tablespoon olive oil
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1 tablespoon butter
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1 medium onion, diced
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2 cloves garlic, minced
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Pinch of crushed red pepper flakes (optional)
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1/4 cup all-purpose flour
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3 cups vegetable broth
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1 can (14.5 ounces) diced tomatoes
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1 cup tomato sauce
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1/2 teaspoon dried basil
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1 teaspoon Italian seasoning
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Salt and black pepper, to taste
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8 ounces refrigerated cheese tortellini
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1/2 cup grated parmesan cheese
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1 1/2 cups fresh spinach leaves, packed
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1/2 cup heavy cream or half and half
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1/4 cup fresh basil leaves, chopped
Instructions
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Heat olive oil and butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes until softened.
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Stir in the garlic and red pepper flakes. Cook for another minute.
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Sprinkle the flour over the onion mixture, stir well, and cook for 1 minute to form a roux.
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Gradually whisk in the vegetable broth, followed by the diced tomatoes, tomato sauce, dried basil, and Italian seasoning. Add salt and pepper to taste.
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Bring the mixture to a gentle boil, then add the cheese tortellini. Cook for about 4–5 minutes, or until the tortellini are tender.
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Turn off the heat and stir in the spinach, parmesan cheese, and cream until well combined.
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Add the chopped fresh basil. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: SOUPS
- Method: Stovetop
- Cuisine: American