Creamy Tortellini Soup
This creamy tortellini soup combines yellow onion, carrots, celery, garlic, crushed tomatoes, vegetable broth, cheese tortellini, heavy cream, and spinach for a hearty meal. It's a simple, flavorful soup that you can whip up in under an hour.
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
Ingredients
Instructions
- 1.
Dice the onion, carrot, and celery. Mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with the olive oil. Sauté over medium heat until the onions soften (about 5 minutes).
- 2.
Add the tomato paste and continue to stir and cook over medium heat for about three minutes more.
- 3.
Add the crushed tomatoes, Italian seasoning, and vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.
- 4.
Turn the heat up to medium-high and bring the soup up to a simmer. Let the soup simmer for about 10 minutes, stirring occasionally.
- 5.
Add the frozen tortellini to the soup and boil for about 3 minutes, or the recommended time on the package needed to cook the tortellini.
- 6.
Turn the heat off. Stir the heavy cream into the soup. Stir the fresh spinach into the soup until wilted.
- 7.
Taste the soup and season with salt and pepper to taste (we added about ¾ tsp salt and ¼ tsp pepper).