This tortellini soup is creamy, cheesy, and so easy to make! Sauté aromatics in a Dutch oven, add vegetable stock and crushed tomatoes for the broth, and finish off with store-bought tortellini, cream, and spinach. Don’t forget to garnish with basil and lots of Parmesan cheese.

Quick Info

⏱️ 35 min • 🍽️ 6 servings • ⭐ 97%

Nutrition

354 cal • 11g protein • 40g carbs • 16g fat

Tags

[Vegetarian] • [Easy] • [Dinner] • [Lunch] • [Under 45 Minutes] • [Under 1 Hour] • [High-Fiber] • [Meal]

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup dry white wine
• 4 cups vegetable broth
• 1 28-ounce can of crushed tomatoes
• 1 McCormick® dried bay leaf
• 1 20-ounce package of store-bought cheese tortellini
• 1 5-ounce container of baby spinach
• ¼ cup heavy cream
• ½ cup freshly grated Parmesan cheese, for garnish
• ¼ cup thinly sliced fresh basil leaves, for garnish

Instructions Preview

1. Melt the olive oil and butter together in …
2. Add the white wine and cook for another 2 …
3. Add the vegetable broth, crushed tomatoes,…

…and 4 more steps

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Recipe by: Tikeyah Whittle, Andrew Pollock • From: Tasty