Creamy Tuscan Tortellini Soup
A rich and creamy soup featuring tortellini, fresh spinach, and vibrant tomatoes, perfect for chilly nights.
Ingredients
For the soup
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 can diced tomatoes (14.5 oz) with juices
- 1 cup heavy cream
- 1 package cheese tortellini (9 oz)
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- to taste Salt
- to taste pepper
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it's translucent.
- Add the minced garlic and continue cooking for another minute until fragrant.
Cooking
- Pour in the vegetable broth and diced tomatoes (with juices) into the pot. Bring it to a simmer.
- Slowly stir in the heavy cream and bring the mixture back to a gentle simmer.
- Add the tortellini and cook according to package directions, usually around 3-5 minutes until they float to the top.
- Stir in the fresh spinach and Italian seasoning. Allow it to cook for an additional 2 minutes, until the spinach is wilted and tender.
- Season with salt and pepper to taste.
- Ladle the creamy soup into bowls and enjoy while it’s warm!
Notes
For ingredient substitutions, you can use half-and-half or a non-dairy milk instead of heavy cream. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.