Creamy Tortellini Soup
Creamy Tortellini Soup is made with refrigerated cheese tortellini cooked in a cheesy tomato sauce with garlic and spinach. This vegetarian recipe is made in one pot, in just 15 minutes for a quick and easy meal!
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Ingredients
- 1 tablespoon olive oil
- ½ cup onions, diced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 28 ounces crushed tomatoes, or diced tomatoes
- 15 ounces tomato sauce
- 4 cups vegetable broth
- 2 tablespoons Italian seasoning, click link for the recipe
- 10 ounces refrigerated fresh cheese tortellini, see notes below
- ½ cup heavy cream
- ¼ cup parmesan cheese, grated
- 2 tablespoons fresh basil
Instructions
- Add the olive oil to a large pot on the stove over medium high heat.
- Once the oil is hot, add the diced onions and cook for 4 minutes.
- Add the minced garlic and spinach leaves, and cook for an additional 1-2 minutes.
- Add the diced tomatoes, tomato sauce, vegetable broth and Italian seasoning to the pot with the vegetables and bring the liquid to a simmer.
- Once simmering, add the tortellini and cook 3-4 minutes. Add 1 additional minute if the tortellini is frozen.
- Add the heavy cream and parmesan cheese, stir to combine and simmer for an additional 1-2 minutes.
- Remove from the heat and serve topped with fresh basil.
Notes
- Leftovers - store leftover soup in an airtight container in the fridge, and consume within 6 days. I do not recommend freezing the soup because of the heavy cream and pasta in the recipe.
- To reheat this soup on the stove - add it to a medium pot over medium heat. Stir frequently for 8-10 minutes, or until the soup is hot.
- To reheat the soup in the microwave - place it in a microwave-safe bowl and reheat it for 2 minutes.
Nutrition Facts
Calories 474kcal (24%)Carbohydrates 53g (18%)Protein 17g (34%)Fat 22g (34%)Saturated Fat 10g (50%)Cholesterol 71mg (24%)Sodium 1961mg (82%)Potassium 984mg (28%)Fiber 8g (32%)Sugar 14g (16%)Vitamin A 4605mg (92%)Vitamin C 36.7mg (44%)Calcium 347mg (35%)Iron 6.6mg (37%)
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