Creamy Tomato Tortellini Soup with Spinach

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 large garlic cloves, minced
  • 28 oz (790 g) diced tomatoes (or 6 fresh vine-ripened tomatoes, chopped)
  • 2 teaspoons Italian dried herbs, (or seasoning)
  • 1/2-1 teaspoon red chili flakes (optional)
    — adjust to suit your taste
  • 4 cups chicken stock
  • 28 oz (790 g) jar tomato puree (Passata)
  • 3 tablespoons tomato paste
  • 1 cup heavy cream or half-and-half
  • Salt and pepper, to taste
  • 2 9oz (250 g) packet cheese tortellini (I use dried not fresh; choose any flavour you like)
  • 1/2 cup shredded Parmesan cheese
  • 4 cups baby spinach leaves, washed and dried
  • 1/4 cup fresh basil, roughly torn or chopped

Instructions

  • Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and sauté until fragrant (about 1 minute).
  • Add tomatoes, Italian herbs (or seasoning) and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste.
  • Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes.
  • Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the parmesan cheese, spinach and basil; stir until wilted. Serve warm.

Nutrition

Calories: 278kcal | Carbohydrates: 30g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Fiber: 5g | Sugar: 12g | Iron: 5mg

Full recipe here.

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Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.