Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef broth or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1/2 cup heavy cream
- Freshly grated parmesan cheese for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for about 5 minutes until it becomes soft and translucent.
- Stir in the minced garlic and cook for another 60 seconds until you can smell the delicious aroma.
- Pour in the crushed tomatoes, broth, dried basil, dried oregano, salt, and pepper. Stir well to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to blend.
- Add the refrigerated cheese tortellini to the pot. Cook according to the package instructions, usually about 5 to 7 minutes, until the pasta is tender.
- Turn the heat to low. Stir in the heavy cream and the fresh baby spinach.
- Continue to stir for 1 to 2 minutes until the spinach has wilted and the soup is heated through.
- Taste the soup and add more salt or pepper if needed.
- Ladle the hot soup into bowls and top with plenty of freshly grated parmesan cheese.
- Cook Time: 30 minutes