Description
This Creamy Tortellini Soup is a comforting, one-pot meal loaded with cheesy tortellini, hearty tomatoes, fresh spinach, and herbs in a rich, velvety broth. It’s the perfect easy dinner for chilly evenings, ready in just 30 minutes and packed with flavor.
Ingredients
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1 tablespoon olive oil
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1 tablespoon butter
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1 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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¼ cup all-purpose flour
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3 cups vegetable broth
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1 (14.5 oz) can diced tomatoes
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8 ounces tomato sauce
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½ teaspoon dried basil
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1 teaspoon Italian seasoning
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Salt and freshly ground black pepper, to taste
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8 ounces refrigerated cheese tortellini
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½ cup freshly grated parmesan cheese
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1½ cups fresh spinach leaves (packed)
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½ cup heavy cream or half and half
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¼ cup fresh basil leaves, chopped
Instructions
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In a large pot, heat olive oil and butter over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
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Add garlic and crushed red pepper flakes. Cook for 30 seconds until fragrant.
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Stir in the flour and cook for 1 minute, stirring constantly.
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Slowly whisk in vegetable broth until smooth. Add diced tomatoes, tomato sauce, dried basil, Italian seasoning, salt, and pepper.
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Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened.
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Add tortellini and cook according to package directions (typically 4–6 minutes).
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Stir in parmesan cheese, spinach, and cream. Cook until spinach is wilted and soup is heated through.
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Remove from heat and stir in fresh chopped basil.
- Serve hot, garnished with extra parmesan if desired.
Notes
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For a lighter version, use half and half instead of heavy cream.
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You can substitute chicken broth for vegetable broth if not vegetarian.
- Add cooked Italian sausage or shredded chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired