Rich Tortellini Bowl (Printable Version)
A luscious tortellini soup with cheesy pasta, hearty spinach, and a simple herb blend. Just right for a comfy meal.
# What You’ll Need:
01 -
1/4 cup fresh basil, chopped.
02 -
1/2 teaspoon dried basil.
03 -
8 ounces tomato sauce.
04 -
14.5 ounce can of diced tomatoes.
05 -
1 Tablespoon butter.
06 -
3 cups vegetable broth.
07 -
1/4 cup all-purpose flour.
08 -
Salt and black pepper, as needed.
09 -
Pinch of crushed red pepper flakes, to taste.
10 -
1 1/2 cups fresh spinach, tightly packed.
11 -
1/2 cup heavy cream or half-and-half.
12 -
8 ounces cheese tortellini (refrigerated).
13 -
1 clove garlic, minced.
14 -
1 medium onion, diced.
15 -
1 Tablespoon olive oil.
16 -
1/2 cup Parmesan, finely grated.
17 -
1 teaspoon Italian seasoning.
# Step-by-Step Guide:
01 -
In a big pot, heat both the olive oil and butter over medium heat. Toss in the diced onion and let it cook for 5 or so minutes, giving it a good stir every now and then.
02 -
Add the minced garlic into the pan and cook for about 60 seconds. Sprinkle the flour on top, stirring, and let it cook briefly.
03 -
Pour in the tomato sauce, diced tomatoes, vegetable broth, dried basil, Italian seasoning, plus some salt and pepper. Taste and adjust the seasoning as needed.
04 -
Turn up the heat until it gently bubbles, then add the cheese tortellini. Let it simmer until the pasta softens.
05 -
Turn off the stove. Stir the fresh spinach, heavy cream, and Parmesan cheese into the pot.
06 -
Top it off with some freshly chopped basil. Serve warm and enjoy.
# Additional Notes:
01 -
Use vegetable broth to keep this soup vegetarian-friendly.
02 -
Before eating, drizzle some olive oil and sprinkle more Parmesan on top if you’d like.