Creamy Tomato Tortellini Spinach (Printable)
Velvety tomato broth with cheese tortellini, tender spinach, and savory Parmesan in a wholesome meal.
# What You'll 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 - ½ cup grated Parmesan cheese
→ Pasta
07 - 10 oz refrigerated cheese tortellini
→ Broth
08 - 4 cups vegetable broth
→ Pantry & Spices
09 - 2 tbsp olive oil
10 - 1 tsp dried basil
11 - ½ tsp dried oregano
12 - ½ tsp sugar
13 - Salt and freshly ground black pepper, to taste
# How To Make It:
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 black pepper. Bring to a gentle boil, then reduce to a simmer.
04 - Allow the soup to simmer for 10 minutes, stirring occasionally to meld flavors.
05 - Add cheese tortellini and cook according to package instructions (4 to 7 minutes) until al dente.
06 - Reduce heat to low. Stir in heavy cream, grated Parmesan cheese, and baby spinach.
07 - Simmer gently for 2 to 3 minutes until spinach wilts and soup reaches creamy consistency. Adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with additional Parmesan and freshly ground black pepper if desired.
# Expert Tips:
01 -
- It tastes like you simmered it all day, but you'll be eating in thirty-five minutes.
- The creamy tomato broth clings to every pillow of tortellini like it was designed that way.
- Spinach sneaks in without anyone noticing they're eating something green and virtuous.
- One pot means one thing to wash, and that alone is a weeknight miracle.
02 -
- Don't let the soup boil hard once you add the cream, or it might break and look grainy instead of silky.
- Add the spinach at the very end so it stays bright green and doesn't turn khaki from overcooking.
- If your broth is already salty, go easy on the salt until the Parmesan is in, cheese adds more than you think.
03 -
- Grate your own Parmesan from a block, the pre-grated stuff has anti-caking agents that make the soup grainy instead of creamy.
- Taste the soup before and after adding Parmesan, it changes the salt level and you might not need any extra at all.
- If your spinach is in a big bag and you're not sure what four cups looks like, just grab two big handfuls, it wilts down so much it's almost impossible to overdo it.