Tomato Tortellini Soup

Ashley Manila

Servings

6

Cuisine

Italian

Category

Soup and Salads

John and I loved this Tortellini Soup.  I made some garlic bread and it was a delicious dinner.  Enjoy!!

Ingredients

  • 2 Tablespoons olive oil
  • 2 Carrots
  • 1 cup Yellow Onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups Chicken Broth (or vegetable broth)
  • 1 (24 oz) jar Marina's Tomato Sauce
  • 1 Tablespoon fresh Basil, chopped
  • 1 teaspoon Parsley
  • 1 teaspoon Salt (more if needed)
  • 1/2 teaspoon Black Pepper
  • 1/2 cup Heavy Cream
  • 1 (10 oz) bag Tortellini
  • 1 cup Fresh Spinach (add more if you want)
  • Freshly grated Parmesan cheese (optional)

Directions

  1. 1 - Add the olive oil to a large soup pot and bring to a simmer over medium heat. Add the onion and saute, stirring occasionally, for 5-7 minutes, or until softened.

  2. 2 - Stir in garlic and cook for 1 minute, or until fragrant.

  3. 3 - Add in the broth and tomato sauce. Increase heat to medium-high heat and simmer.

  4. 4 - Stir in the fresh basil, parsley, salt, pepper, and sugar.  Reduce the heat and simmer, stirring occasionally, for 30 minutes.

  5. 5 - Add the cream, and simmer over low heat for 10 minutes, or until slightly thickened. Stir in the tortellini and cook for 5 to 8 minutes, or until the tortellini is cooked through.

  6. 6 - Stir in the spinach and cook for another 2-3 minutes, or until slightly wilted. Taste and adjust the seasoning, adding more salt and pepper if needed.

  7. 7 - Ladle the soup into mugs or bowls and top each with plenty of Parmesan cheese. Serve warm!