Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 28 ounces crushed tomatoes (794 g)
  • 4 cups vegetable broth (946 ml)
  • 1/2 cup heavy cream (118 ml)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • 20 ounces refrigerated cheese tortellini (567 g)
  • 5 ounces fresh spinach (142 g), roughly chopped
  • 1/4 cup fresh basil leaves, chopped
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red pepper flakes (if using) and cook for 1 minute, until fragrant.
  2. Stir in crushed tomatoes, vegetable broth, dried oregano, and dried basil. Bring to a simmer. Season with salt and pepper to taste.
  3. Add tortellini to the simmering soup. Cook according to package directions, usually about 3-5 minutes, or until tender. Don't overcook the tortellini.
  4. Stir in spinach and heavy cream. Cook until spinach is wilted, about 1-2 minutes.
  5. Ladle soup into bowls. Garnish with fresh basil and grated Parmesan cheese (if desired). Serve immediately. Enjoy your tortellini soup!