Creamy Roasted Red Pepper Tortellini Soup

Serves 5 · 12 min prep · 22 min cook

Ingredients

• 20 oz package cheese tortellini (fresh or refrigerated)
• 12 oz, drained jarred roasted red peppers
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 2 Tbsp tomato paste
• 4 cups vegetable broth
• 3/4 cup heavy cream
• 2 Tbsp extra-virgin olive oil
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups fresh baby spinach
• 1/3 cup, plus more for serving grated Parmesan
• for garnish fresh basil leaves

Instructions

1. 1Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook 5–6 minutes, stirring occasionally, until translucent and starting to soften at the edges.
2. 2Stir in the minced garlic, tomato paste, dried basil, and smoked paprika; cook 1 minute until the tomato paste darkens slightly and smells sweet.
3. 3Add the drained roasted red peppers and broth. Use an immersion blender directly in the pot (or carefully transfer to a countertop blender) and purée until completely smooth, about 45–60 seconds.
4. 4Pour in the remaining broth, season with salt and black pepper, and bring the soup to a gentle boil over medium-high heat.
5. 5Add the cheese tortellini and cook according to package directions, usually 3–5 minutes for fresh, until they float and are tender but still hold their shape.
6. 6Reduce heat to low. Stir in the heavy cream and baby spinach; cook 1–2 minutes just until the spinach wilts and the soup is steaming hot but not boiling hard.
7. 7Remove from heat and stir in the grated Parmesan until melted and the soup looks silky. Taste and adjust salt—roasted peppers vary in saltiness.
8. 8Ladle into bowls, top with extra Parmesan and torn fresh basil. Serve with crusty bread if desired; the soup reheats beautifully for next-day lunch.