The Absolute Best Tortellini Soup with Spinach
This tortellini soup with spinach is everything: creamy, decadent, filling, comforting, delicious! The herb-infused creamy tomato base is the perfect setup for the spinach and tortellini.
Servings 4
Ingredients
- 12 ounces tortellini pasta fresh or frozen
- 3 cups spinach chopped
- 1 onion finely chopped
- 5 cloves garlic minced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- ½ cup parmesan cheese grated
- 1 can crushed tomatoes 14 ounces
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- ¼ teaspoon red pepper flakes
Instructions
- Heat a large soup pot over medium-high heat. Add the onion and saute until translucent (about 7 minutes). Add the garlic and saute for just a minute.
- Add the chicken or vegetable stock to the pot. Then add the crushed tomatoes, tomato paste, herbs and spices and stir until the tomato paste is incorporated. Bring to a simmer.
- Add the parmesan cheese and stir. Then add the spinach, tortellini and heavy cream. Stir until combined. Simmer for another 7 minutes or so until the tortellini is cooked and tender.
- Enjoy!