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Creamy Parmesan Tomato and Spinach Tortellini Soup

Course Soup
Cuisine American
Keyword Soup, Tortellini
Servings 4

Ingredients

  • 2 tablespoons butter
  • 1 onion diced
  • 2 cloves garlic chopped
  • red pepper flakes to taste optional
  • 1/4 cup flour rice flour for gluten-free
  • 3 cups vegetable broth or chicken broth
  • 1 28 ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 8 ounces cheese tortellini gluten-free for gluten-free
  • 1/2 cup Parmigiano Reggiano parmesan, grated
  • 10 ounces spinach coarsely chopped
  • 1/2 cup heavy/whipping cream or Greek yogurt
  • salt and pepper to taste
  • 1/4 cup basil chopped (optional)

Instructions

  • Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  • Add the garlic and red pepper flakes and cook until fragrant, about a minute.
  • Add the flour and cook for another minute.
  • Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender about 10 minutes.
  • Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.

Notes

Option: Puree some or all of the diced tomatoes. (I like to puree half of them.)
Option: Add 2 cups of cooked and shredded chicken or 8 ounces of cooked Italian sausage to make it even heartier.