Ingredients: |
Ingredients: 1 small yellow onion
4-6 garlic cloves
2 tablespoons olive oil
28-ounce fire roasted crushed tomatoes
1 tablespoon tomato paste
4 cups vegetable broth
1 teaspoon each dried oregano and dried basil
1 teaspoon kosher salt, plus more to taste
4-6 cups baby spinach (or chopped standard spinach), packed
1 handful fresh basil leaves (about 6 to 8 large leaves)
½ cup heavy cream (can sub half and half, whole milk, or cashew cream)
½ cup grated Parmesan cheese
12 to 16 ounces frozen or refrigerated tortellini, any flavor
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Directions: |
Directions:Dice the onion. Mince the garlic. In a large pot or Dutch oven, heat the olive oil. Add the onion and sauté for about 5 to 6 minutes until translucent. Add the garlic and sauté 30 seconds more.
Add the crushed tomatoes, tomato paste, broth, herbs and kosher salt. Bring to a simmer and simmer for 8 minutes.
Stir in the spinach, basil leaves, heavy cream and Parmesan cheese. Bring to simmer and add the tortellini. Cook according to the package instructions: about 2 to 3 minutes for refrigerated and 3 to 5 minutes for frozen. Taste and add additional salt as desired (we added another ¼ teaspoon). Serve immediately.
NOTE: The pasta does soak up quite a bit of the broth, so if you don't finish it all in one sitting, you may want to add a splash of water when reheating or remove pasta when storing. If you make it ahead, we recommend making the soup without the tortellini; then heat it up and cook the pasta right before serving. |
This recipe for Tomato Tortellini Soup is from