All tags
5 star recipes
A
air fry
alcohol beverages
Beverages
BREADS
Breakfast
cakes
Candy
Casseroles
charcuterie boards
Chicken
chili
Chinese
Chowder
Christmas
coffee cakes
Conversion Chart
cookies
dale.
DESSERTS
DIPS
easter
fish
Freezer Meals
Friends
Halloween
herbs/spices
jan's canning
jan's ice cream
meat
Mexican
MISC
Muffins
new years
pasta
Pastry
Pies
polish
Potatoes
potpourri
pressure canner
QUICK BREADS
Rice
Salad Dressings
SALADS
sandwich spreads
Sandwiches
Seafood
Skillet
SNACKS
Soup
st. patrick
Stews
summer
t
Thanksgiving
Vegetables
Creamy Tortellini Soup
Perfect for chilly weather, this vegetarian soup has a creamy tomato-based broth loaded with tender tortellini and spinach.
Ingredients
1 medium yellow onion1 medium carrot
1 medium celery stalk
3 cloves garlic
2 tablespoons olive oil
1 1/2 teaspoons dried Italian seasoning
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 (32-ounce) carton low-sodium vegetable or chicken broth (about 4 cups)
1 (28-ounce) can fire-roasted crushed tomatoes
1 ounce Parmesan cheese (1/2 cup finely grated or 1/3 cup store-bought grated)
1 (8- to 9-ounce) package refrigerated cheese tortellini
1/2 cup heavy cream
5 ounces baby spinach (about 5 packed cups)
2 teaspoons balsamic vinegar
Instructions
Prepare the following, adding each to the same bowl as you complete it: Dice 1 medium yellow onion (about 1 1/2 cups). Peel and dice 1 medium carrot (about 1/2 cup). Dice 1 medium stalk celery (about 1/3 cup). Mince 3 garlic cloves.Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add the vegetables, 1 1/2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add 3 tablespoons all-purpose flour and stir to coat the vegetables until no dry streaks remain. Cook for 1 to 2 minutes.
Add 1 (32-ounce) carton low-sodium vegetable or chicken broth and 1 (28-ounce) can fire-roasted crushed tomatoes and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook for 15 minutes to allow the flavors to meld. Meanwhile, finely grate 1 ounce Parmesan cheese (about 1/2 cup lightly packed) if needed, or measure out 1/3 cup store-bought.
Add 1 (8- to 9-ounce) package refrigerated cheese tortellini and cook for 1 minute less than the package instructions. Remove the pot from the heat. Add the Parmesan cheese, 1/2 cup heavy cream, and 5 ounces baby spinach, and stir to combine. Let sit until the spinach is wilted, about 1 minute. Add 2 teaspoons balsamic vinegar and stir to combine. Serve topped with more Parmesan cheese if desired.
RECIPE NOTES
Substitution: You can substitute refrigerated tortellini with 12 ounces (about 3 cups) frozen cheese tortellini.
Storage: The soup is best immediately after cooking, but leftovers can be refrigerated in an airtight container for up to 3 days.