Description
Dive into a bowl of pure comfort with this Creamy Tortellini Soup! It’s like a warm hug in food form that comes together in just 30 minutes.
Ingredients
Scale
- 9 oz (255g) refrigerated cheese tortellini
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 2 medium carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 3 tablespoons (45g) all-purpose flour
- 4 cups (950ml) low-sodium chicken broth
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 cup (235ml) heavy cream
- 2 cups (60g) fresh spinach, roughly chopped
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped, for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add carrots and celery, cooking for 4-5 minutes until they begin to soften.
- Sprinkle Italian seasoning, red pepper flakes (if using), and flour over the vegetables. Stir continuously for 1 minute to cook the flour.
- Gradually pour in chicken broth while whisking constantly. Add diced tomatoes and bring to a gentle simmer.
- Simmer uncovered for 10 minutes, stirring occasionally.
- Reduce heat to medium-low and stir in heavy cream.
- Add tortellini to the simmering soup and cook according to package directions, usually 5-7 minutes.
- Just before serving, stir in fresh spinach and let it wilt for about 1 minute.
- Remove from heat and stir in Parmesan cheese until melted. Season with salt and pepper to taste.
- Serve in warm bowls, garnished with additional Parmesan and fresh basil.