You know when that first cool day comes around and all you can think about is what soup you’ll make first for dinner? Yeah, it’s a blissful feeling… but once you try this Tuscan Tortellini Soup, well, there will be no wondering! Warm, creamy, and tomato-y, this tortellini-filled spoon dipper is a special kind of cozy. You’ll love just how simple it is to make, allowing you more time to spend your inaugural night lounging around the fire (not in the kitchen). Tuscan Tortellini Soup encompasses everything you could possibly want in a perfect cold weather meal!
Ingredients
- 1 (28-ounce) can crushed tomatoes
- 1 cup chicken broth or vegetable broth
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 5 cloves garlic, crushed
- 2 teaspoons sugar
- 3 tablespoons butter
- 1/2 cup heavy cream
- 4 ounces fresh spinach
- 1 (12-ounce) bag frozen cheese tortellini
Directions
Step 1 –In a pot, add the tomatoes, the broth, the Italian seasoning, the salt, and the garlic and bring to a simmer. Let it cook for 5 minutes.
Step 2 –Reduce the heat to low and stir the sugar and the butter into the soup mixture; cook, while stirring, until the sugar has dissolved and the mixture is well-combined.
Step 3 –Very slowly pour the heavy cream into the soup mixture, while simultaneously stirring, until all of the cream is combined and the soup has a creamy texture.
Step 4 –Return the soup to a simmer and add the spinach and the tortellini.
Step 5 –Cook the soup until the spinach is wilted and the tortellini is heated through, about 5 minutes.
Step 6 –Serve.
