Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 28 oz crushed tomatoes
  • 4 cups reduced-sodium vegetable broth
  • 1 cup heavy cream
  • 19 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach, packed
  • 1/4 cup fresh basil leaves, thinly sliced into ribbons

Instructions:

  1. Heat 2 tbsp olive oil in a large pot over medium heat.
  2. Add the diced yellow onion and sauté for 4–5 minutes until translucent and softened.
  3. Stir in the minced garlic and 1 tsp dried oregano, cooking for 60 seconds until fragrant and the garlic is golden.
  4. Pour in 28 oz crushed tomatoes and 4 cups reduced-sodium vegetable broth. Stir well to combine and bring the mixture to a gentle boil.
  5. Reduce the heat to medium-low and simmer the base for 10 minutes to allow the flavors to meld.
  6. Stir in 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper.
  7. Gently add 19 oz refrigerated cheese tortellini and simmer for 3–5 minutes, or until the pasta floats to the surface.
  8. Remove the pot from heat and fold in 3 cups fresh baby spinach and 1/4 cup fresh basil ribbons. Stir just until the spinach wilts from the residual heat.