The weather has turned cold and rather windy lately. And although I could eat and do eat soup all year round lately it is the only thing I want to have in front of me come meal time.
I made a similar version of this soup several years ago. The difference is the older soup is more broth based with chunks of tomato. This soup uses crushed tomatoes so its thicker and almost creamy.
I try to get as many vegetables as possible into my diet but I haven't really wanted them lately. This soup though is packed full of spinach. Plus you get the carbs from the pasta and protein from the cheese. It is filling and good for you. A win, win in my books.
The soup comes together so easily and the recipe is made of all pantry staples. Its the perfect "I don't know what to have for dinner" dinner.
Spinach and Tortellini Soup
Prep Time: 20 minutes
Cook Time: 5 minutes
Keywords: saute soup/stew pasta spinach
Ingredients (serves 6-8)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon fresh basil, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons tomato paste
- 12 ounces fresh spinach
- 1 (28-ounce) can crushed tomatoes
- 2 1/2 cups vegetable or chicken stock
- 12 ounces cheese tortellini
- 1/3 cup freshly grated parmigiano-regianno cheese
In a large soup pot over medium-low heat add the olive oil and butter. Once the butter has melted, add the onion. Cook until softened, stirring occasionally about 5 minutes.
Add in the garlic, paprika, basil, salt, pepper and tomato paste. Stir until combined and cook for 5 more minutes.
Add in the fresh spinach, stirring continuously until it begins to wilt. Add the crushed tomatoes and stock.
Increase the heat and bring the soup to a high simmer for 5 minutes, uncovered.
Add in the tortellini and cook according to the directions on the package, no more than 5 minutes.
Stir in the freshly grated cheese right before serving.
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