Creamy Tomato Basil Tortellini Soup with Spinach
Creamy, cheesy and delicious Tomato Basil Tortellini Soup with Spinach is a vegetarian recipe that is family friendly, ready in 15 mins and is perfect for busy weeknights dinners.
Servings 4 servings
- 3 tbsp olive oil
- 1 yellow onion finely chopped
- 4 cloves garlic minced
- ½ tsp crushed red pepper flakes
- 1 tsp dried oregano
- salt to taste
- ½ tsp crushed black pepper
- 1 can diced fire roasted tomatoes 14.5 oz
- 1 can / jar crushed tomatoes 18.5 oz
- 3 ½ cups vegetable broth
- 16 oz fresh four cheese tortellini 1 lb
- ¼ cup heavy cream
- ¼ cup fresh basil leaves about 8-10, torn or chiffonade
Heat the oil over medium high heat in a Dutch oven. Add the garlic and onions and saute till the onions soften and are translucent.
Add the crushed red pepper, dried oregano, salt and pepper. Mix well.
Pour both the cans of tomatoes into the Dutch oven and the vegetable broth. Bring it to a boil.
Add the cream and mix well.
Pack in the baby spinach and the basil and let it cook in the soup for 5-10 mins till it wilts.
Carefully drop the fresh tortellini, turn the heat down to medium and let it cook for 5 mins or until the tortellini are tender.
Serve hot with any bread of choice.
You can add meat to this recipe if you want. Sausage is a great option, so is chicken or even any other ground meat. This Slow Cooker Tomato Basil Chicken Soup uses the same base recipe as this one.
You can change the cheese tortellini to any other kind of tortellini.
Instead of baby spinach, you can add baby kale or chard or any other greens that you normally like in soups.
Serving: 3cups | Calories: 663kcal | Carbohydrates: 77g | Protein: 18g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 2006mg | Potassium: 87mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1436IU | Vitamin C: 5mg | Calcium: 229mg | Iron: 3mg