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Ingredients:
1 tablespoon olive oil.
1 cup heavy cream.
3 garlic cloves, minced
1 small, finely chopped onion
4 cups chicken or vegetarian broth.
1 (14.5 oz) can of chopped tomatoes, undrained
1/2 teaspoon dried basil.
1/2 teaspoon of dried oregano.
Add salt and pepper to taste.
4 cups of fresh baby spinach.
1 (9 oz) bag of cheese tortellini, either fresh or frozen
1/2 cup of grated Parmesan cheese.
Fresh basil, chopped (optional garnish).
Directions:
Sauté the Aromatics: In a big saucepan, heat the olive oil over medium heat. Cook the chopped onion for 4-5 minutes, or until softened. Add the minced garlic and simmer for another 1-2 minutes, or until fragrant.
Build the soup base: Pour in the chicken or veggie broth, heavy cream, and chopped tomatoes (including juice). Mix in the dried basil, oregano, salt, and pepper. Bring the mixture to a medium simmer.
Add Tortellini and Spinach: Place the cheese tortellini in the saucepan and cook according to package directions (typically 5-7 minutes for fresh tortellini or 8-10 minutes for frozen), until soft. During the final 2 minutes of simmering, mix in the fresh spinach until it wilts.
Finish with Parmesan: Stir in the grated Parmesan cheese until melted and thoroughly combined, adding more seasoning as desired.
Serve the creamy tortellini soup in dishes, garnished with chopped fresh basil if preferred. Serve hot and enjoy the soothing tastes!
This creamy spinach tortellini soup is ideal for a comforting supper!
Preparation time is 10 minutes, cooking time is 20 minutes, and total time is 30 minutes. Serves: 4-6.
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