Description
This creamy tortellini soup is a comforting and hearty Italian-inspired dish perfect for a quick weeknight meal. Packed with tender cheese tortellini, fresh spinach, and a rich tomato-based broth enhanced with parmesan and cream, it delivers a perfect blend of flavors and textures in just 30 minutes.
Ingredients
Scale
Sauce Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes (optional)
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 8 ounces tomato sauce
- ½ teaspoon dried basil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Main Ingredients
- 8 ounces refrigerated cheese tortellini
- ½ cup freshly grated parmesan cheese
- 1½ cups fresh spinach leaves (packed)
- ½ cup heavy cream or half and half
- ¼ cup fresh basil leaves, chopped
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and butter over medium heat. Add diced onion and sauté for 3–4 minutes until softened, providing a flavorful base for the soup.
- Add Garlic and Spices: Add minced garlic and a pinch of crushed red pepper flakes. Cook for 30 seconds until fragrant to enhance the soup’s aroma and slight heat if using the pepper flakes.
- Create Roux: Stir in flour and cook for 1 minute, stirring constantly, to remove the raw flour taste and thicken the soup later.
- Add Liquids and Seasonings: Slowly whisk in vegetable broth until smooth. Add diced tomatoes, tomato sauce, dried basil, Italian seasoning, salt, and pepper to combine all the flavors.
- Simmer: Bring the soup to a simmer and cook for 5–7 minutes, stirring occasionally, allowing the soup to thicken slightly and develop flavor.
- Cook Tortellini: Add the refrigerated cheese tortellini to the pot and cook according to package directions, typically 4–6 minutes, until tender.
- Finish with Cheese, Spinach, and Cream: Stir in freshly grated parmesan cheese, fresh spinach leaves, and heavy cream or half and half. Cook until the spinach wilts and the soup is heated through for a rich and creamy finish.
- Add Fresh Basil: Remove the soup from heat and stir in fresh chopped basil to infuse bright herbaceous flavor just before serving.
- Serve: Serve the soup hot, garnished with extra parmesan cheese if desired for an added savory touch.
Notes
- Use refrigerated tortellini for best texture and shorter cooking time.
- The crushed red pepper flakes are optional; omit for a milder soup.
- You can substitute heavy cream with half and half for a lighter version.
- Fresh spinach can be replaced with kale or Swiss chard if preferred.
- This soup keeps well for up to 3 days refrigerated; reheat gently on the stove.
- Add extra parmesan on top when serving for additional richness.
