Creamy Tomato Tortellini Soup

A cozy stovetop soup with tender cheese tortellini, crushed tomatoes, wilted spinach, and a smooth splash of cream. Garlic and Italian seasoning add savory depth to every bowl.

Prep: 10 min · Cook: 25 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic
• 1 teaspoon italian seasoning
• 28 ounces crushed tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 20 ounces refrigerated cheese tortellini
• 1 cup heavy cream
• 5 ounces baby spinach
• 0.5 cup parmesan cheese

Cooking instructions

1. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Add the garlic and Italian seasoning and cook until fragrant, about 30 seconds; do not let the garlic brown. (about 1 min) — Medium heat
2. Stir in the crushed tomatoes, broth, salt, and black pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered to blend the flavors. (about 10 min) — Low simmer
3. Add the cheese tortellini and cook according to the package directions, usually 5 to 7 minutes, until tender and cooked through. (about 7 min) — Gentle simmer
4. Reduce the heat to low and stir in the heavy cream. Add the spinach by handfuls and cook just until wilted, about 2 minutes. Do not boil after adding the cream. (about 2 min) — Low heat
5. Taste and adjust the seasoning. Ladle into bowls and sprinkle with Parmesan cheese before serving. (about 2 min) — Low heat