Description
A creamy, comforting tortellini soup dinner made with tomato broth, parmesan, spinach, and cheese tortellini. Ready in under 30 minutes, this one-pot vegetarian meal is perfect for chilly nights or quick weeknight dinners.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
2 garlic cloves, minced
Pinch of crushed red pepper flakes (optional)
1/4 cup all-purpose flour
3 cups vegetable broth
1 (14.5-ounce) can diced tomatoes
8 ounces tomato sauce
1/2 teaspoon dried basil
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
8 ounces refrigerated cheese tortellini
1/2 cup grated parmesan cheese
1 1/2 cups packed fresh spinach leaves
1/2 cup heavy cream or half-and-half
1/4 cup fresh basil leaves, chopped
Instructions
1. Heat olive oil and butter in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until soft.
2. Stir in the garlic and cook for another minute.
3. Sprinkle in the flour and stir continuously for 1 minute to cook off the raw taste.
4. Gradually pour in the vegetable broth while stirring to combine. Add diced tomatoes, tomato sauce, Italian seasoning, dried basil, salt, and pepper.
5. Bring the soup to a gentle boil, then add the tortellini. Cook until the tortellini is tender, about 4–5 minutes.
6. Turn off the heat and stir in the spinach, parmesan cheese, and cream.
7. Add fresh chopped basil before serving. Serve hot.
Notes
Use half-and-half instead of heavy cream for a lighter version.
For a vegan twist, swap in plant-based cream and vegan tortellini.
Leftovers may thicken slightly—add a splash of broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Healthy Comfort Food
- Method: Stovetop
- Cuisine: American