Creamy Tuscan Tortellini Soup

Ingredients:

• 6 TBSP olive oil
• 1 large onion, diced
• 3/4 tsp. salt
• 6 garlic cloves, minced
• 3 TBSP tomato paste
• 1 TBSP Italian seasoning
• 3/4 tsp. pepper
• 3/4 tsp. crushed red pepper
• 6 c. chicken or vegetable broth
• 1 can kidney beans, drained and rinsed
• 18 oz. cheese tortellini
• 1 1/2 c. heavy cream, half and half, or evaporated milk
• 5 oz. baby spinach
• 3/4 c. Parmesan cheese, finely grated

Directions:

1. Sauté the Onions: Heat olive oil in a Dutch oven over medium heat. Add the onion and salt, cooking until softened (about 5-6 minutes).
2. Add Garlic, Tomato Paste, and Seasonings: Stir in the garlic and cook for an additional minute. Add tomato paste, Italian seasoning, pepper, and crushed red pepper and cook for 2 minutes.
3. Add Broth: Pour in a little of the broth. Stir it in to loosen up the tomato paste and prevent lumps, then add remaining broth and bring to a simmer.
4. Add Beans and Tortellini: Add beans and tortellini, cover and cook for about 7-9 minutes on medium-high heat, or until tender.
5. Finish the Soup: Stir in the heavy cream and spinach. Cook for another 2-3 minutes until the spinach wilts. Turn off the heat and stir in parmesan cheese to melt. Top individual bowls with more red pepper flakes and parmesan, if desired.

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Creamy Tuscan Tortellini Soup

Recipe by RC

Calories

300

kcal

Ingredients

• 6 TBSP olive oil

• 1 large onion, diced

• 3/4 tsp. salt

• 6 garlic cloves, minced

• 3 TBSP tomato paste

• 1 TBSP Italian seasoning

• 3/4 tsp. pepper

• 3/4 tsp. crushed red pepper

• 6 c. chicken or vegetable broth

• 1 can kidney beans, drained and rinsed

• 18 oz. cheese tortellini

• 1 1/2 c. heavy cream, half and half, or evaporated milk

• 5 oz. baby spinach

• 3/4 c. Parmesan cheese, finely grated

Directions

• Sauté the Onions: Heat olive oil in a Dutch oven over medium heat. Add the onion and salt, cooking until softened (about 5-6 minutes).
• Add Garlic, Tomato Paste, and Seasonings: Stir in the garlic and cook for an additional minute. Add tomato paste, Italian seasoning, pepper, and crushed red pepper and cook for 2 minutes.
• Add Broth: Pour in a little of the broth. Stir it in to loosen up the tomato paste and prevent lumps, then add remaining broth and bring to a simmer.
• Add Beans and Tortellini: Add beans and tortellini, cover and cook for about 7-9 minutes on medium-high heat, or until tender.
• Finish the Soup: Stir in the heavy cream and spinach. Cook for another 2-3 minutes until the spinach wilts. Turn off the heat and stir in parmesan cheese to melt. Top individual bowls with more red pepper flakes and parmesan, if desired.