Tomato Tortellini Soup
Imagine a satiny tomato soup jacked up with pockets of cheese-stuffed pasta. I also threw a handful of baby spinach in there too!
Servings 4
Calories 606kcal
Ingredients
- 20 ounces cheese-filled tortellini see note above
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and ground black pepper
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 5 ounces baby spinach leaves about 4 cups, or 1 cup frozen
- Grated or shredded parmesan cheese for serving
- Fresh basil for serving
Instructions
- Cook the tortellini according to the package directions. Drain and cover with foil to keep warm (to prevent sticking, spread the tortellini out on a large piece of foil until ready to use).
- Meanwhile, heat the oil in a large saucepan or stock pot over medium-high heat. Add the onion and celery and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
- Add the basil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
- Add the crushed tomatoes and tomato sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Fold in the tortellini and spinach and simmer for 2 minutes to heat through. Season to taste with salt and pepper.
- Top with parmesan cheese and basil and serve with extra parmesan cheese on the side.
Nutrition
Calories: 606kcal | Carbohydrates: 89g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 71mg | Sodium: 1809mg | Potassium: 1143mg | Fiber: 13g | Sugar: 18g | Vitamin A: 4428IU | Vitamin C: 38mg | Calcium: 296mg | Iron: 7mg