Creamy Tortellini Soup
This creamy tortellini soup is the perfect bowl of comfort. With tender cheese-filled pasta, a creamy tomato vegetable broth, and bright notes of spinach and basil, it’s a cozy weeknight dinner ready in under 30 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 onion diced
- 2 cloves garlic minced
- 1 pinch crushed red pepper flakes
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 14.5 ounce can diced tomatoes
- 8 ounces tomato sauce
- ½ teaspoon dried basil
- 1 teaspoon Italian Seasoning
- salt and freshly ground black pepper to taste
- 8 ounces cheese tortellini refrigerated kind
- ½ cup parmesan cheese freshly grated
- 1 ½ cups fresh spinach leaves packed
- ½ cup heavy cream or half and half
- ¼ cup fresh basil leaves chopped
Instructions
Instructions
- Heat olive oil and butter in a pressure cooker on sauté mode until melted.
- Add diced onion and cook for about 5 minutes until tender.
- Stir in minced garlic and crushed red pepper flakes. Cook for 1 minute.
- Sprinkle in flour and stir for 2 minutes to create a roux.
- Slowly whisk in vegetable broth until smooth.
- Add diced tomatoes, tomato sauce, dried basil, and Italian seasoning. Stir to combine.
- Let the soup come to a simmer and cook for 10 minutes.
- Add cheese tortellini. Secure lid and pressure cook according to package instructions (usually 3-5 minutes). Quick release pressure afterward.
- Reduce heat and stir in heavy cream and spinach leaves.
- Simmer gently for 5 minutes until spinach wilts.
- Stir in parmesan cheese and chopped basil. Season with salt and pepper to taste. Serve hot.
Notes
For a shortcut, use dried onion flakes and pre-minced garlic. Frozen spinach and boxed broth are great time-saving substitutions. Skip cream and spinach if freezing leftovers and add them fresh when reheating.