Creamy Tortellini Soup (Print Version)
# Ingredients:
01 -
1 Tablespoon butter.
02 -
1 Tablespoon olive oil.
03 -
1 onion, finely chopped.
04 -
2 garlic cloves, minced.
05 -
A pinch of crushed red pepper flakes, to your liking.
06 -
1/4 cup plain flour.
07 -
3 cups veggie broth.
08 -
14.5 ounces of diced tomatoes, canned.
09 -
8 ounces of tomato sauce.
10 -
1 teaspoon of Italian herb blend.
11 -
1/2 teaspoon of dried basil.
12 -
Salt and black pepper to suit your taste.
13 -
8 ounces of refrigerated cheese tortellini.
14 -
1/2 cup shredded Parmesan, freshly grated.
15 -
1 1/2 cups of fresh spinach, tightly packed.
16 -
1/2 cup heavy cream or light cream substitute.
17 -
1/4 cup freshly chopped basil leaves.
# Instructions:
01 -
Melt the butter with olive oil in a big saucepan over medium heat. Add the onion to the pan and stir while cooking for 5 minutes.
02 -
Mix in minced garlic and let it cook for a minute. Toss in the flour and stir for one minute to blend it properly.
03 -
Add the vegetable broth, tomatoes, tomato sauce, seasoning mix, dried basil, and salt and pepper. Taste and adjust as needed.
04 -
Bring the mixture to a boil, drop in the cheese tortellini, and let it cook until soft and ready to eat.
05 -
Turn off the heat and gently mix in the spinach, Parmesan, and cream or half-and-half.
06 -
Top each bowl with fresh basil bits and enjoy while warm.
# Notes:
01 -
You can easily make this soup vegetarian by sticking with vegetable broth.
02 -
For enhanced flavor, sprinkle over extra Parmesan and drizzle a bit more olive oil before eating.