Creamy Tortellini Soup (Print Version)
# Ingredients:
01 -
1/2 teaspoon Italian seasoning.
02 -
1 Tablespoon butter.
03 -
1 onion, diced small.
04 -
1/4 cup plain flour.
05 -
1 Tablespoon olive oil.
06 -
Salt and pepper, adjust to your liking.
07 -
14.5-ounce can of diced tomatoes.
08 -
1/2 teaspoon dried basil flakes.
09 -
1 1/2 cups packed spinach leaves.
10 -
Pinch of red pepper flakes.
11 -
8 ounces chilled cheese tortellini.
12 -
8 ounces prepared tomato sauce.
13 -
3 cups of veggie stock.
14 -
1/2 cup heavy cream or half-and-half option.
15 -
1/2 cup Parmesan cheese, grated fresh.
16 -
2 cloves garlic, finely chopped.
17 -
1/4 cup fresh basil, chopped into pieces.
# Instructions:
01 -
Melt the butter and warm the olive oil in a big pot on medium heat. Toss in the onion and sauté it for about 5 minutes while stirring a bit here and there.
02 -
Put in the garlic, cooking it for just a minute. Mix in the flour and cook for another minute till combined.
03 -
Pour the veggie broth, canned tomatoes, tomato sauce, basil, seasoning blend, salt, and pepper into the pan. Taste and adjust if it needs it.
04 -
Get the soup to a light boil, pop in the tortellini, and let it cook till the pasta feels soft and done.
05 -
Take it off the heat. Stir in the spinach, grated Parmesan, and cream (or half-and-half).
06 -
Serve alongside fresh basil sprinkled on top while still hot.
# Notes:
01 -
Use veggie broth to ensure the dish stays vegetarian-friendly.
02 -
Top bowls with extra cheese and a light drizzle of olive oil for added richness.