Description
This creamy tomato spinach tortellini soup is so delicious and warming to the soul. It is hearty and smooth with deep tomato flavors. In 45 minutes from start to finish, you will have a large dutch oven full of this heavenly goodness.
Ingredients
Scale
- 32 ounce chicken stock
- 1 tablespoon olive oil
- 28 ounce can crushed tomato
- 15 ounce can tomato sauce
- 1 tablespoon tomato paste
- 1 cup of medium diced red pepper
- 1 cup of medium diced yellow sweet onion
- 1/2 teaspoon minced garlic
- 1 bay leaf
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 10 ounces of tortellini, in package
- 1 cup of fresh baby spinach, stems removed and chopped into pieces
- 1 cup of heavy cream
Optional topping: 1/2 cup of parmigiano-reggiano cheese and/or parmesan cheese crisps (in salad isle or with specialty cheeses in the grocery store)
Instructions
- On the stovetop, heat a dutch oven to a little under medium heat. Add olive oil and allow to heat up for a few minutes.
- Toss in the onions, red bell pepper and salt. Cook until softened, about 4 to 5 minutes, stirring occasionally. Sprinkle in black pepper, dried basil, dried thyme, dried oregano, bay leaf and minced garlic to the veggie mixture. Stir well and allow the garlic to cook for 30 seconds until fragrant.
- Pour in the stock, crushed tomatoes, tomato sauce, and tomato paste. Stir well. Cover and allow the soup to come to a boil. Turn the heat to low and cook for an additional 15 minutes.
- While the soup is simmering, boil a separate pot of water for the tortellini. Cook the pasta according to the directions on the package. Boil until al dente. Strain and set aside for serving.
- Remove bay leaf and turn the heat off. Take an immersion blender and blend entirely until there are no vegetables seen in the broth. *Be very careful not to burn yourself. It's hot and can splash*
- Into the soup, add spinach and heavy cream. Stir well. Turn heat back to low, and cook for 5 to 10 minutes. Season with salt and black pepper to taste.
- To serve, ladle the soup into a bowl and toss in about 5 to 6 of the warm tortellini into each bowl. Optional: Top with parmesan cheese, parmesan crisps or my homemade soup croutons. Enjoy!
Notes
I highly recommend making the tortellini separately and adding into the soup to avoid the pasta becoming mush if you cook it in the soup broth.
If you don't have an immersion blender, you can use a regular blender. Allow the soup to cool a bit before transferring it to the blender.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian