Creamy Tortellini Soup (Print Version)
Ingredients:
01 -
1 Tablespoon olive oil.
02 -
1 Tablespoon butter.
03 -
1 onion, diced.
04 -
2 cloves garlic, minced.
05 -
Pinch crushed red pepper flakes, to taste.
06 -
1/4 cup all-purpose flour.
07 -
3 cups vegetable broth.
08 -
14.5 ounce can diced tomatoes.
09 -
8 ounces tomato sauce.
10 -
1/2 teaspoon dried basil.
11 -
1 teaspoon Italian seasoning.
12 -
Salt and freshly ground black pepper, to taste.
13 -
8 ounces cheese tortellini (refrigerated kind).
14 -
1/2 cup freshly grated Parmesan cheese.
15 -
1 1/2 cups fresh spinach leaves, packed.
16 -
1/2 cup heavy cream or half-and-half.
17 -
1/4 cup fresh basil leaves, chopped.
Instructions:
01 -
Heat olive oil and butter in a large saucepan over medium heat. Add diced onion and cook for 5 minutes, stirring occasionally.
02 -
Add minced garlic and cook for another minute. Stir in flour and cook for 1 minute.
03 -
Pour in vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, dried basil, salt, and pepper. Adjust seasoning to taste.
04 -
Bring the mixture to a gentle boil, then add the cheese tortellini. Cook until the tortellini are tender.
05 -
Remove from heat and stir in fresh spinach, Parmesan cheese, and heavy cream or half-and-half.
06 -
Garnish with chopped fresh basil and serve warm.
Notes:
01 -
This creamy tortellini soup can be made vegetarian by using vegetable broth.
02 -
For added flavor, sprinkle extra Parmesan and a drizzle of olive oil just before serving.