Description
A comforting creamy tomato soup with cheese tortellini and fresh spinach.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- 1 package (9–12 ounces) cheese tortellini
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach (optional)
Instructions
- Sauté the aromatics in a large pot over medium heat, add the olive oil. Once warm, stir in the diced onion. Cook for about 4–5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds.
- Build the tomato base by adding the tomato paste and letting it cook for a minute to deepen its flavor. Pour in the crushed tomatoes and vegetable broth. Add dried basil, oregano, salt, pepper, and sugar if using. Stir everything together and bring it to a gentle simmer.
- Let the soup simmer for about 10–15 minutes.
- Add the cheese tortellini and cook according to the package instructions, usually about 5–7 minutes.
- Stir in the heavy cream, shredded mozzarella, and grated Parmesan cheese. Stir slowly until the cheeses melt completely into the soup.
- Stir in the fresh spinach at the very end to wilt quickly.
- Taste and adjust seasoning if needed. Serve hot with crusty bread for dipping.
Notes
- Feel free to add more vegetables to the soup for added nutrition.
- Use gluten-free tortellini for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg