Creamy Tomato Tortellini Soup
Quick, easy, and delicious! Adapted from our favorite healthy tortellini white bean soup.
Ingredients
- 1 Tablespoon olive oil
- 3 medium carrots peeled and chopped into small pieces
- 1/2 medium yellow onion chopped
- 2 cloves garlic minced
- 2 Tablespoons tomato paste
- 1 (15 ounce) can diced tomatoes with juices
- 1 teaspoon Italian seasoning
- 1/2 teaspoon table salt see note
- 4 cups chicken or vegetable broth
- 9 ounces fresh tortellini any variety
- 2-3 cups fresh baby spinach loosely packed
- 1/3 cup heavy cream
Instructions
- In a large Dutch oven or stockpot, warm olive oil over medium-high heat. Add carrots and onion, and cook for about 5 minutes, stirring often. Add garlic and tomato paste and cook, stirring often, for about 1 minute more, then stir in the diced tomatoes, Italian seasoning, and salt.
- Add the broth, increase heat, and bring the mixture to a boil. Add tortellini and cook according to package directions.
- When the tortellini is done, turn off the heat, and stir in the spinach and cream. Sample a spoonful and season with extra salt and/or black pepper, to taste. Serve with grated Parmesan, if desired.
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Notes
- On Salting: For our tastes, I find that 1/2 teaspoon table salt is just right if using diced tomatoes that also have salt in them. If using no salt diced tomatoes, I add extra salt to the soup, usually 3/4-1 teaspoon in total.
Nutrition Estimate
Calories: 360 kcal, Carbohydrates: 44 g, Protein: 13 g, Fat: 16 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Cholesterol: 57 mg, Sodium: 1743 mg, Potassium: 746 mg, Fiber: 5 g, Sugar: 8 g, Vitamin A: 9782 IU, Vitamin C: 37 mg, Calcium: 227 mg, Iron: 4 mg