Name: Creamy Tomato Parmesan Tortellini Soup at Home
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoon butter; 1 medium yellow onion (finely diced); 4 cloves garlic (minced); 1 tablespoon italian seasoning; 1/2 teaspoon red pepper flakes; 3 tablespoons unbleached all-purpose flour; 1/4 cup tomato paste; 4 cups low-sodium chicken broth (or vegetable broth if vegetarian); 28 ounces crushed tomatoes; 20 ounces cheese tortellini; 1/3 cup heavy cream; 1/2 cup parmesan cheese (freshly grated); 3 cups chopped spinach (about 5 ounces); 2 teaspoons kosher salt (or to taste); 1/4 teaspoon freshly ground black pepper; 1/4 cup chopped fresh basil

A one pot creamy dreamy soup that’s so well-seasoned and UNFUSSY.

Believe it or not, but this is the first tortellini soup I’ve ever made and the first I’ve ever tasted. Ever. It’s thick, creamy and robust sauce of crushed tomatoes, broth and heavy cream with pillowy tortellini. A combination that’s simply too good. And couldn’t be any easier to make, which makes this reliable for any night of the week.

This soup makes 6 generous portions which means leftovers!

For this Creamy Tomato Parmesan Tortellini Soup Gather:

butter
yellow onion
garlic
italian seasoning
red pepper flakes
unbleached all-purpose flour
tomato paste
low-sodium chicken or vegetable broth
crushed tomatoes
fresh cheese filled tortellini
heavy cream
spinach
parmesan cheese
fresh basil

Add 2 tablespoons butter and 1 diced medium yellow to a large dutch oven. Cook over medium-low until soft and translucent.

Next add in 1 tablespoon italian seasoning, 1/2 teaspoon red pepper flakes and 4 cloves minced fresh garlic. Stir and cook 1 minute.

Sprinkle in the flour, stir and cook 1 minute.

Next add in 1/4 cup tomato paste.

Stir and cook 3 minutes.

Whisk while pouring in 4 cups low-sodium chicken broth or vegetable broth.

Lastly, stir in 1 (28 ounce) can crushed tomatoes. I like using either Delallo or Tuttorosso because their crushed tomatoes is more on the smoother side and not with large pieces of tomato. A personal preference.

Cover and bring that to a boil, reduce heat to medium-low and add in 20 ounces of cheese filled tortellinis.

Cook (uncovered) for 10 to 12 minutes or until they are tender.

Stir in 1/3 cup heavy cream.

Add in 5 ounces chopped spinach or about 3 cups. I always eyeball this. Then add in 1/2 cup freshly grated parmesan cheese.

Lastly, season with 2 teaspoons kosher salt (or to taste), 1/4 teaspoon freshly ground black pepper and 1/4 cup chopped fresh basil leaves.

Stir and serve!

Ladle soup into bowls and top with more parmesan cheese, black pepper and basil.

I add more red pepper flakes because A regular here the added heat.

Serve with bread and prepare to fall in love.