Get the Recipe: Creamy Italian Cheese Tortellini Soup
As we begin to usher in the cooler months, there’s a little part of me that gets giddy mainly because it gives me even more of a reason to make a big pot of soup. And ya’ll know how much I love soup! Especially my Creamy Italian Cheese Tortellini Soup!
Ingredients
- 2 tablespoons olive oil, plus more for topping
- 1 medium carrot, diced small
- 1 medium celery stalk, diced small
- 1 small yellow onion, diced small
- 3 cloves garlic, minced
- 2 teaspoons dried Italian herb seasoning
- 1 pinch red chili flakes
- 1 (28 ounce) can of Tuttorosso diced tomatoes, or diced tomatoes of your choice
- ½ teaspoon garlic powder
- 5 cups vegetable broth
- salt and pepper, to taste
- 9 to 10 ounce cheese tortellini, not dried
- 1 cup heavy cream
- 3 cups baby spinach
Optional Toppings:
- freshly grated Parmesan cheese
- fresh basil, torn
Equipment
- 1 Large Pot or Dutch Oven with a lid
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-low heat. Add in the carrot, celery, and onion. Sauté until vegetables have softened, about 8 to 10 minutes. Stir in the garlic, dried Italian herb seasoning, and red chili flakes. Sauté until fragrant, about 1 minute more.
- Stir in the tomatoes, garlic powder, and vegetable broth. Season with salt and pepper, to taste. Cover the pot and increase the heat to medium heat. Once the broth comes to a boil, simmer until the carrots are fork-tender, about 10 to 15 minutes.
- Remove the lid, add in the cheese tortellini, and cook for about 3 to 5 minutes, or just until the pasta is al dente. The cook time may vary depending on the brand of tortellini that you’re using, be sure to not overcook them. You want them al dente because they will continue to expand and cook in the warm broth.
- Reduce the heat to low, and once it's settled, stir in the heavy cream and spinach, and let simmer just until the spinach has wilted and the soup is warmed through, about 2 to 3 minutes more. Taste and add more salt and pepper, if needed. Remove the soup from the heat immediately.
- To serve, ladle soup into bowl(s) and shower with a little fresh basil and some grated parmesan cheese, if desired. Serve alongside some freshly baked bread for sopping, if available.
Notes
As your soup cools, your soup will thicken a little more as your noodles soften even more and absorb the liquid. Feel free to add a little water or vegetable broth, if needed.
Serving: 8ounces, Calories: 326kcal, Carbohydrates: 16g, Protein: 4g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 67mg, Sodium: 1369mg, Potassium: 493mg, Fiber: 3g, Sugar: 9g, Vitamin A: 6300IU, Vitamin C: 20mg, Calcium: 126mg, Iron: 2mg