Creamy Tomato Basil Tortellini Soup

Serves 5 · 12 min prep · 28 min cook

Ingredients

• 2 Tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 Tbsp tomato paste
• 28 oz crushed tomatoes (canned)
• 3 cups vegetable broth
• 1 tsp dried Italian seasoning
• 1/4 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 20 oz refrigerated cheese tortellini
• 3/4 cup heavy cream
• 1/2 cup fresh basil leaves, torn
• 1/3 cup grated Parmesan cheese
• 2 cups baby spinach

Instructions

1. 1Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and cook 5–6 minutes, stirring occasionally, until translucent and soft.
2. 2Stir in minced garlic and tomato paste; cook 1 minute until the paste darkens slightly and smells fragrant.
3. 3Pour in crushed tomatoes and vegetable broth, then add Italian seasoning, red pepper flakes, salt, and black pepper. Bring to a gentle boil.
4. 4Reduce heat to medium-low and simmer uncovered 12 minutes so the flavors meld and the soup thickens slightly.
5. 5Add the cheese tortellini and cook according to package directions, usually 7–9 minutes, until the pasta is tender and floating.
6. 6Lower the heat and stir in heavy cream, baby spinach, and half the torn basil; cook 2 more minutes until the spinach wilts and the soup turns creamy pink-orange.
7. 7Taste and adjust salt or pepper; if the soup is too thick, splash in a little extra broth.
8. 8Ladle into bowls and top each serving with grated Parmesan and remaining fresh basil.
9. 9Serve hot with crusty bread or a simple side salad; leftovers reheat gently on the stove with a splash of broth to loosen.
10. 10For work lunches, portion into airtight containers once cooled and reheat until steaming.