Given the turn of the season, I have been throwing soup into the mix more often. I recently made a new (to me) soup that was such a great meal for Sunday supper. We loved it, and I had a ton leftover so I shared it with my cousins, who often help dog sit my enormous Great Danes.
A couple of weeks later, Jason asked me to share the recipe, so I thought it would be a good one to share here, too. This was quick to make but is perfectly satisfying for lunch or dinner. It is relatively healthy but also has a richness to keep you full, which some soups can lack.
Make this soup this weekend, and I promise your family and friends will be asking for more.
Creamy Tomato Tortellini Soup Recipe
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 stalks celery, chopped
- 2 bay leaves
- Pinch of crushed red pepper flakes
- 2, 28-ounce cans diced tomatoes
- 1, 32-ounce container vegetable broth
- Salt and freshly ground black pepper, to taste
- 1 cup cream or half and half
- 2, 9-ounce packages fresh or frozen cheese tortellini
- 1/4 cup chopped fresh basil
- 6 cups fresh spinach
- 2 cups Parmesan cheese, grated and divided
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 2 minutes, then add the celery and cook until tender, 3-5 more minutes.
- Stir in the bay leaves and crushed red pepper flakes. Add the diced tomatoes and vegetable broth. Season with salt and black pepper, to taste. Simmer on low for 15 minutes.
- Stir in the cream until well combined. Stir in the cheese tortellini, and cook on medium-low until tortellini is cooked and tender, about 7-8 minutes. Add the basil, spinach and 1 cup of Parmesan cheese and stir until wilted/combined then turn off the heat and serve when read.
- Top each bowl with a generous sprinkle of Parmesan cheese.