This Creamy Tortellini Soup features a rich tomato broth, hearty cheese tortellini, a medley of vegetables and tons of comfort in one bowl!
Instructions
1
Dice the onion, carrot, and celery. Mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with the olive oil. Sauté over medium heat until the onions soften (about 5 minutes).
2
Add the tomato paste and continue to stir and cook over medium heat for about three minutes more.
3
Add the crushed tomatoes, Italian seasoning, and vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.
4
Turn the heat up to medium-high and bring the soup up to a simmer. Let the soup simmer for about 10 minutes, stirring occasionally.
5
Add the frozen tortellini to the soup and boil for about 3 minutes, or the recommended time on the package needed to cook the tortellini.
6
Turn the heat off. Stir the heavy cream into the soup. Stir the fresh spinach into the soup until wilted.
7
Taste the soup and season with salt and pepper to taste (we added about ¾ tsp salt and ¼ tsp pepper).
