Creamy Tortellini Vegetable Soup
This creamy tortellini vegetable soup is the perfect weeknight dinner for chilly nights. This veggie-packed meal is easy to prepare, ideal for those busy nights when you want a delicious, homemade dinner without spending hours in the kitchen. Just pair it with some crusty bread and a side salad, and you’ve got a warm, comforting dinner the whole family will love!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large carrot peeled and chopped (1 cup)
- 1 small yellow onion chopped (1 cup)
- 1 tablespoon finely chopped garlic (from 3 cloves)
- 3 cups reduced-sodium vegetable broth or no-chicken broth
- 1 (15-ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
- 2 tablespoons chopped fresh basil plus more for garnish
- ½ teaspoon ground pepper
- ¼ teaspoon plus ⅛ teaspoon salt
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 (5-ounce) package baby spinach
- 1 cup heavy cream
Instructions
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add chopped carrot and chopped onion; cook, stirring occasionally, until the onion is softened, about 5 minutes. Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 1 minute.
- Stir in 3 cups broth, 1 (15-ounce) can tomatoes, 2 tablespoons basil, ½ teaspoon pepper and ¼ teaspoon plus ⅛ teaspoon salt; bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium; cover and simmer, undisturbed, until the carrots are crisp-tender, about 5 minutes.
- Uncover and stir in 1 (9-ounce) package tortellini; cook, stirring occasionally, until the pasta is tender, about 5 minutes.
- Reduce heat to medium-low; stir in 1 (5-ounce) package baby spinach and 1 cup cream; cook, stirring constantly, until the spinach is wilted, about 1 minute. Divide among 6 bowls; garnish with additional basil, if desired.