Creamy Tomato Soup with Tortellini and Fresh Spinach

“The tomato cream base is rich, not heavy; 
it compliments the cheese filled tortellini.”

1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, crushed and chopped
1 teaspoon red pepper flakes
1/4 cup flour
5 cups chicken broth
1 can petite diced tomatoes (If you don’t have petite diced, give them quick chop)
4 Roma tomatoes, cored and chopped
3 tablespoons tomato paste
12 ounces cheese tortellini
1 cup heavy whipping cream
4 cups fresh spinach, coarsely chopped
1/4 cup fresh basil, chopped
1/2 cup Parmesan or Parmigiano-Reggiano cheese, grated


1.      In a large stock pot, sauté onions in oil, over medium heat, until tender.  Add garlic and red pepper flakes; sauté for about 1 minute longer.

2.      Sprinkle flour into pan and mix.

3.      Pour broth into pan while mixing.

4.      Add canned tomatoes, fresh tomatoes, and tomato paste; mix well.

5.      Bring mixture to a boil and add tortellini.  Reduce heat and simmer for 8-11 minutes (until tortellini are al dente).

6.      Slowly add the cream, mix; then add the spinach.  Simmer for 3 minutes.

7.      Add the basil, stir and remove from heat.

8.      Spoon into dishes and top with Parmesan (or Parmigiano-Reggiano) cheese.

9.      Enjoy!


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