20-Minute Roasted Red Pepper Tortellini Soup

Roasted red pepper tortellini soup blends sweet peppers with broth, cream, tender pasta, and spinach for a cozy 20-minute stovetop dinner.

Prep: 5 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz cheese tortellini
• 2 cups roasted red peppers
• 4 cups vegetable broth
• 0.5 cup heavy cream
• 2 cups baby spinach
• 1 small yellow onion
• 2 cloves garlic
• 1 tablespoon olive oil
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 teaspoon italian seasoning

Cooking instructions

1. Warm the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and Italian seasoning; cook for 30 seconds. (about 4 min) — Medium heat
2. Add the roasted red peppers and broth. Blend until smooth with an immersion blender, or carefully blend in batches in a countertop blender and return the soup to the pot. (about 2 min) — Medium heat
3. Bring the soup to a gentle simmer. Season with the salt and black pepper, then add the tortellini and cook according to the package directions until tender, usually 3 to 5 minutes. (about 6 min) — Gentle simmer
4. Stir in the heavy cream and spinach. Cook until the spinach wilts and the soup is heated through, about 2 minutes; do not boil after adding the cream. (about 2 min) — Low heat
5. Ladle the soup into bowls and serve hot. (about 1 min)