Creamy Spinach Tortellini Soup

Creamy Spinach Tortellini Soup Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 (14-ounce) can diced tomatoes with juice
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, for a hint of heat)
• 8 ounces cheese tortellini (fresh or frozen)
• 3 cups fresh baby spinach, roughly chopped
• 1 cup heavy cream (or substitute half-and-half for a lighter option)
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste

Optional Garnishes:

• Fresh basil leaves
• Extra grated Parmesan cheese
• Crusty bread for serving

Directions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it turns translucent, about 3-4 minutes. Stir in the garlic and sauté for another minute until fragrant.
2. Add Broth and Seasonings: Pour in the chicken or vegetable broth, diced tomatoes (with juice), Italian seasoning, and crushed red pepper flakes (if using). Bring the mixture to a gentle simmer.
3. Cook Tortellini: Add the cheese tortellini to the pot and cook until they’re tender, following the package instructions.
4. Add Spinach and Cream: Stir in the chopped baby spinach and cook until it wilts. Pour in the heavy cream and add Parmesan cheese, stirring until the cheese melts into the soup. Season with salt and black pepper to taste.
5. Serve: Ladle the soup into bowls, and garnish with fresh basil leaves and extra Parmesan if desired. Serve with crusty bread for dipping, and enjoy a warm, comforting bowl of creamy spinach tortellini soup!