Creamy Tortellini Soup
A comforting, creamy tortellini soup loaded with vegetables and savory flavors.
Equipment
- large saucepan
Ingredients
- 1 Tablespoon olive oil link: https://amzlink.to/az0DAldGxJsSm
- 1 Tablespoon butter link: https://walmrt.us/4jR5zx6
- 1 onion diced
- 2 cloves garlic minced
- 1 pinch crushed red pepper flakes to taste
- ¼ cup all-purpose flour link: https://walmrt.us/3BA2sJu
- 3 cups vegetable broth
- 14.5 ounce diced tomatoes link: https://walmrt.us/4d0xBUD
- 8 ounces tomato sauce link: https://walmrt.us/3Zvx1co
- ½ teaspoon dried basil link: https://amzlink.to/az0MUzuJUdFfa
- 1 teaspoon Italian Seasoning link: https://amzlink.to/az0g4P5wxlQ8R
- 1 salt and freshly ground black pepper to taste
- 8 ounces cheese tortellini the refrigerated kind
- ½ cup freshly grated parmesan cheese link: https://walmrt.us/3ZIldDH
- 1 ½ cups fresh spinach leaves packed
- ½ cup heavy cream or half and half
- ¼ cup fresh basil leaves chopped; link: https://walmrt.us/3VixD2x
Instructions
- Add oil and butter to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, 5 minutes.
- Add the garlic. Stir in the flour and cook for another minute.
- Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste broth and adjust seasonings if needed.
- Bring mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until tortellini are tender.
- Remove from heat and stir in spinach, parmesan cheese, and cream.
- Add chopped basil. Serve warm.
Notes
Sausage Tortellini Soup: We often like to add cooked ground sausage to this recipe. Cook it with the onion in step 1. More veggies: This is a great recipe to add extra produce from your fridge that needs to be used up. While sautéing the onion you could also add celery, shredded carrot, baby broccoli, chopped kale, chopped zucchini. Crockpot Tortellini Soup: Sauté onion then add to crockpot. Add remaining ingredients except for tortellini, spinach, parmesan cheese, and cream. Cook for 4-5 hours, then add the tortellini the last 30 minutes. Add spinach, parmesan cheese, and cream a few minutes before serving. Storage Instructions: Keep tortellini soup covered in the refrigerator for 3-4 days. Freezing Instructions: Make the soup up to step 3 (before adding the tortellini). Allow it to cool, and store it in a freezer safe container for up to 3 months. To reheat, heat the soup until boiling, add the tortellini, and cook for a few minutes until tender. Remove from heat and stir in spinach, parmesan cheese, and cream.
Nutrition
Serving: 1bowlCalories: 472kcalCarbohydrates: 46gProtein: 16gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 74mgSodium: 1490mgPotassium: 545mgFiber: 5gSugar: 10gVitamin A: 2518IUVitamin C: 20mgCalcium: 286mgIron: 4mg
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