Ingredient List
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- 1/8 tsp crushed red pepper flakes
- 1 medium yellow onion, diced
- 1 tsp dried oregano leaves
- 1 tsp granulated sugar
- 1 tsp dried basil leaves
- 1 cup baby spinach leaves, chopped
- 2 Tbsp tomato paste
- 2 Tbsp vegetable oil
- 2 1/2 cups low-sodium chicken broth
- 3 Tbsp grated parmesan cheese
- 3 cloves fresh garlic, minced
- 3/4 cup heavy whipping cream
- 12 oz fresh or frozen cheese tortellini
- 28 oz crushed canned tomatoes
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Step-by-Step Instructions
- Heat oil in a large soup pot over medium-high heat. Add chopped onion and cook until translucent.
- Add tomato paste, minced garlic, dried basil, oregano, salt, pepper, and red pepper flakes. Cook for 1 minute while stirring.
- Pour in chicken broth and undrained canned tomatoes. Add tortellini and a pinch of sugar, then stir to combine.
- Cover pot, reduce heat to medium-low, and simmer for 3-5 minutes, stirring occasionally until tortellini is cooked.
- Stir in cream, fresh spinach, and grated Parmesan cheese until spinach wilts.
- Taste and adjust seasonings as needed.
- Serve hot with crusty bread if desired.
