Creamy Tomato Spinach Tortellini (Printable)
Velvety tomato broth with cheese tortellini and tender spinach for a comforting dish.
# What You Need:
→ Fresh Produce
01 - 1 medium yellow onion, finely diced
02 - 3 cloves garlic, minced
03 - 4 cups packed baby spinach
04 - 1 (28 oz) can crushed tomatoes
→ Dairy
05 - 1 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
→ Pasta
07 - 10 oz refrigerated cheese tortellini
→ Broth
08 - 4 cups vegetable broth
→ Pantry & Spices
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon sugar
13 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, vegetable broth, dried basil, dried oregano, and sugar. Season with salt and pepper. Bring to a gentle boil, then reduce heat to a simmer.
04 - Let the soup simmer for 10 minutes, stirring occasionally to blend flavors.
05 - Add cheese tortellini and cook according to package instructions, approximately 4 to 7 minutes, until al dente.
06 - Lower heat to low. Stir in heavy cream, grated Parmesan, and baby spinach.
07 - Simmer gently for 2 to 3 minutes until spinach wilts and soup is creamy. Adjust seasoning as needed.
08 - Ladle hot soup into bowls. Garnish with additional Parmesan and black pepper, if desired.
# Helpful Tips:
01 -
- It's ready in 35 minutes but tastes like you've been cooking all day.
- The creamy tomato broth is naturally rich without feeling heavy.
- Spinach sneaks in effortlessly, making you feel virtuous while eating something delicious.
02 -
- Don't skip reducing the heat before adding cream—high heat can cause it to separate and turn grainy.
- Add spinach at the very end so it stays bright and tender instead of turning dark and mushy.
- Taste as you go; different broths and cheeses vary, so trust your palate over the recipe.
03 -
- Buy refrigerated tortellini instead of frozen—it cooks faster and has better texture in the final dish.
- Stir the soup occasionally while it simmers so nothing sticks to the bottom and flavors distribute evenly.