Description
A delicious creamy soup with tortellini, spinach, and a blend of spices.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup yellow onion (diced)
- 2 carrots (diced)
- 3 tablespoons garlic (minced)
- 6 cups chicken broth
- 14 ounce cans diced tomatoes (Do Not Drain)
- 6 ounce can tomato paste
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon thyme
- 1 teaspoon Italian seasoning
- 1 tablespoon cornstarch
- 1 lb small frozen 3-cheese tortellini
- 1 cup Parmesan cheese (finely shredded)
- 3 cups fresh baby spinach (chopped)
- 1 ½ cups heavy cream
Instructions
- In a large soup pot over medium heat, add butter and melt. Then, add diced carrots, onions, and garlic. Saute for about 5 minutes or until soft.
- Add chicken broth, diced tomatoes, tomato paste, black pepper, salt, thyme, Italian seasoning, and cornstarch. Stir until well combined. Turn the heat up to medium-high heat and bring it to a boil. Then, turn to low and let simmer for 15 minutes covered.
- Then, add tortellini and cook for 3-5 minutes or until soft.
- Add Parmesan cheese, spinach, and heavy cream. Continue to cook until the cheese is melted and the spinach has wilted, stirring occasionally.
- Serve while hot, and enjoy!
Notes
- This soup can be made ahead of time and reheated.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl