Creamy Tortellini Soup

If you can’t tell, I’ve been obsessed with soups lately – I blame it on the cold weather. And this one combines three of my favorite things: tomatoes, spinach, and pasta. You can find these pre-made tortellini’s pretty much anywhere!

In the past, I’ve just had them with marinara or pesto, making for a super easy, quick dinner. But today, I stepped it up a notch, however this recipe from Closet Cooking, is still pretty simple, only taking about 30 minutes from beginning to end!


You’ll need:

  • 2 tbsp. butter
  • 3/4 cup onion, diced
  • 2-3 cloves of garlic, minced
  • red pepper flakes, just a dash
  • 1/4 cup flour
  • 3 cups chicken broth
  • 1 can (28 oz) petite diced tomatoes
  • 2 tbsp. tomato paste
  • 1/2 lb cheese tortellini
  • 1/2 cup parmigiano reggiano, grated
  • 10 oz. spinach
  • 1/2 cup heavy cream or greek yogurt
  • salt and pepper
  • basil, chopped

First, melt the butter over medium heat in a large saucepan. Add the onion and cook 5-7 minutes. Then add the garlic and a dash of red pepper flakes, cooking for about a minute.

Add the flour, stirring for about one minute

Then add the broth, tomatoes, tomato paste, and tortellinis and bring to a boil, stirring occasionally, for about 10-15 minutes, or until the tortellinis are tender

Add the parmesan, and once it’s melted, add the spinach, let it wilt, then add the cream and season with salt, pepper and basil and remove from heat.

You can also serve it with some toasty garlic bread for an some texture!

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