Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 12 oz roasted red peppers, drained and roughly chopped
  • 2 tbsp tomato paste
  • 1 tsp dried Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 4 cups chicken broth
  • 1 lb refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the butter and olive oil in the Dutch oven over medium heat until the butter is foamy.
  2. Add the diced onion and sauté for 4–5 minutes until translucent and fragrant.
  3. Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for 60 seconds until the spices bloom.
  4. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until the paste turns a deep brick-red color.
  5. Add the chopped roasted red peppers and chicken broth.
  6. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  7. Use an immersion blender directly in the pot (or transfer to a blender) and process until the broth is completely smooth and vibrant orange.
  8. Increase heat to medium and bring the blended soup back to a light simmer.
  9. Stir in the heavy cream until fully incorporated and the soup is creamy.
  10. Add the refrigerated cheese tortellini directly to the simmering broth and cook according to package directions (usually 3-5 minutes) until tender.
  11. Stir in the fresh baby spinach and cook for 1-2 minutes until just wilted. Season with salt and black pepper to taste.