I have been on a soup kick lately and this is one of my family’s favorites! Creamy tomato spinach tortellini soup is warm and comforting and perfect served with a big crusty piece of bread. Plus, I love the leftovers the next day for lunch!  (Tip – for leftovers, add a little more broth as the pasta soaks up much of the liquid).

I never measure when I cook, so I tried my best to get you guys the correct measurements 🙂

Nicolle’s creamy tomato spinach tortellini soup

Ingredients:

• 1 white onion, diced
• 3 cloves garlic, minced
• 1 can of crushed tomatoes (28 oz)
• 4 cups of vegetable broth
• 4 cups of baby spinach
• 2 bags of frozen cheese tortellini
• 1/2 cup heavy cream
• 2 Tbsp fresh basil chopped
• Crushed red pepper, to taste
• Freshly grated Parmesan cheese, to taste

 

Directions:

1. In a large pot, heat 2 Tbsp olive oil. Add garlic and onions, cooking down until the onions are translucent.
2. Stir in crushed tomatoes and vegetable broth and bring to a boil.
3. Add spinach and tortellini, stirring until combined. Reduce to a simmer until tortellini cooked through.
4. Top with heavy cream and stir until combined. Season with salt, pepper, fresh basil and crushed red pepper.
5. Sprinkle with freshly grated Parmesan cheese and serve.

For more soups check out,

My Medicine Ball Chicken Noodle Soup

You may also like my crockpot butternut squash soup. Click here for the recipe.

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