Tortellini Soup Creamy (Print Version)
# Ingredients:
01 -
1 tablespoon butter.
02 -
1 tablespoon olive oil.
03 -
1 diced onion.
04 -
2 minced garlic cloves.
05 -
Crushed red pepper flakes, just a pinch or to taste.
06 -
1/4 cup white flour.
07 -
3 cups veggie broth.
08 -
1 can (14.5 ounces) of diced tomatoes.
09 -
8 ounces of tomato sauce.
10 -
1 teaspoon of dried Italian herbs.
11 -
1/2 teaspoon of dried basil.
12 -
Salt and ground black pepper for seasoning.
13 -
8 ounces of refrigerated cheese tortellini.
14 -
1/2 cup fresh Parmesan cheese, shredded.
15 -
1 1/2 cups tightly packed fresh spinach leaves.
16 -
1/2 cup heavy cream or half-and-half, whatever you've got.
17 -
1/4 cup chopped fresh basil leaves.
# Instructions:
01 -
Melt the butter with olive oil in a big saucepan over medium heat. Toss in the chopped onion and stir it around for 5 minutes.
02 -
Mix the minced garlic in and cook for another minute. Sprinkle the flour over it, stirring constantly for a minute.
03 -
Pour in the veggie broth, tomato sauce, canned tomatoes, dried basil, Italian seasoning, salt, and pepper. Taste it and adjust the seasoning if needed.
04 -
Let the soup come to a soft boil, then toss in the tortellini. Let it cook until they're nice and tender.
05 -
Turn off the heat and mix in the spinach, Parmesan, and heavy cream or half-and-half until combined.
06 -
Sprinkle the chopped basil on top, and serve it warm.
# Notes:
01 -
To make this creamy tortellini soup vegetarian, stick with vegetable broth.
02 -
For an extra kick, add more Parmesan and a tiny drizzle of olive oil before serving.