Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups (950 ml) vegetable broth (low sodium preferred)
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1 (9 ounce / 255g) package refrigerated spinach tortellini
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • 1 teaspoon (5ml) dried Italian seasoning
  • Salt and freshly ground black pepper to taste
  • Optional: Red pepper flakes, for a little kick

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in vegetable broth and diced tomatoes (undrained). Bring to a simmer.
  3. Add spinach tortellini to the simmering broth. Cook according to package directions, usually about 5-7 minutes, or until tender.
  4. Stir in fresh spinach and cook until wilted, about 2 minutes.
  5. Reduce heat to low. Stir in heavy cream and Parmesan cheese. Season with Italian seasoning, salt, and pepper to taste. Heat through gently (do not boil). Add red pepper flakes if desired.
  6. Ladle soup into bowls. Garnish with extra Parmesan cheese. Serve hot. Enjoy this Creamy Spinach Tortellini Soup!