Get the Recipe: Creamy Tomato Cheese Tortellini Soup
There's something that I just looooove about pasta, tomatoes, and cream and this is definitely one of those types of soups. When you taste it, you will literally say "Mmmmmm" out loud.
Ingredients
- 2 tablespoons olive oil, plus more for topping
- 1 medium carrot, diced small
- 1 medium celery stalk, diced small
- 1 small yellow onion, diced small
- 3 cloves garlic, minced
- 2 teaspoons dried Italian herb seasoning
- 1 pinch red chili flakes
- 1 (28 ounce) can of Tuttorosso diced tomatoes, or diced tomatoes of your choice
- ½ teaspoon garlic powder
- 5 cups vegetable broth
- salt and pepper, to taste
- 9 ounces refrigerated/fresh cheese tortellini, not dried
- 1 cup heavy cream
- 3 loosely packed cups baby spinach
Optional Toppings:
- freshly grated Parmesan cheese
- fresh basil, torn
Equipment
- 1 Large Pot or Dutch Oven with a lid
- Cutting Board
- Chef's Knife
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-low heat. Add in the carrot, celery, and onion. Sauté until vegetables have softened, 8 to 10 minutes. Stir in the garlic, dried Italian herb seasoning, and red chili flakes. Sauté until fragrant, about 1 minute more.
- Stir in the tomatoes, garlic powder, and vegetable broth. Season with salt and pepper, to taste. Cover the pot and increase the heat to medium heat. Once the broth comes to a boil, simmer until the carrots are fork-tender, 10 to 15 minutes.
- Remove the lid, add in the cheese tortellini and cook just until the pasta is al dente. Depending on the brand of tortellini that you’re using, this will take 3 to 5 minutes. Just be sure to not overcook the pasta. You want them al dente because they will continue to expand and cook in the warm broth.
- Reduce the heat to low, and once the soup has settled, stir in the heavy cream and spinach. Let simmer just until the spinach has wilted and the soup is warmed through. Taste and add more salt and pepper, if needed. Remove the soup from the heat immediately.
- To serve, ladle the soup into bowl(s) and shower with a little fresh basil and some grated parmesan cheese, if desired. I also like to drizzle a little bit of olive oil into my bowl for good measure. And if you have any freshly baked bread, serve that with the soup for sopping up some of that delicious broth.
Notes
As your soup cools, your soup will thicken a little more as your noodles soften even more and absorb the liquid. Feel free to add a little water or vegetable broth, if needed.
Serving: 8ounces, Calories: 326kcal, Carbohydrates: 16g, Protein: 4g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 67mg, Sodium: 1369mg, Potassium: 493mg, Fiber: 3g, Sugar: 9g, Vitamin A: 6300IU, Vitamin C: 20mg, Calcium: 126mg, Iron: 2mg